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Heat your bones and fill your stomach with Pollo Guisado, a hearty Puerto Rican rooster stew that’s full of taste, simple to make, and able to devour in about an hour. Granted, we eat this year-round on my little island, the place it hardly ever dips beneath 70 levels. However it’s particularly pleasant when the climate turns chilly and also you’re searching for a hearty meal to make you are feeling all types of toasty.
What Is Pollo Guisado?
Pollo Guisado (pronounced puh-yuh gee-sah-duh) is a Puerto Rican stew made up of braised rooster, potatoes, carrots, and olives in a tomato-based broth. Like most savory dishes from the island, its deep taste comes from sofrito, a mix of peppers, onions, garlic, and cilantro. The unctious rooster, briny olives, and refined sweetness of the carrots make a really excellent chunk.
CAN I SUBSTITUTE THE CHicken?
Whereas this can be a rooster stew, be at liberty to make use of any protein that advantages from a protracted braise. You’ll be able to substitute rooster with chuck roast, prime spherical, and even steak. Utilizing these cuts will lengthen your cooking time by thirty or so minutes. In case you are vegetarian or vegan, use a vegetable-based broth and substitute the rooster with mushrooms. Brown them, simply as you’ll the rooster, which helps them launch moisture and develop huge flavors.
Should you discover your broth to be totally too watery on the finish of the prepare dinner, listed below are a couple of suggestions that will help you thicken it.
- Uncover the pot and switch the warmth as much as medium-high. Permitting the steam to flee will scale back the broth and thicken it.
- Break up among the potatoes. The starches will naturally thicken the broth.
- If all else fails, use a cornstarch slurry. Combine 1 tablespoon of cornstarch with two tablespoons of chilly water. Add it to the stew, then deliver the stew to a boil for 1 minute whereas constantly stirring.
What To Serve With POllO GuiSAdo
On the island, this stew is historically served over white rice. However be at liberty to interrupt with custom and serve it with:
Pollo Guisado (Puerto Rican Rooster Stew)
Heat your bones and fill your stomach with Pollo Guisado, a hearty Puerto Rican rooster stew full of taste that is simple to make and able to devour in below an hour.
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Dry the rooster thighs completely with paper towels. Reduce into 2-inch cubes. Season with Adobo.
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Set a Dutch oven over medium-high warmth. Add the oil. As soon as it has warmed, add the rooster in a single layer and brown.
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As soon as the rooster has browned, take away it from the pot and set it apart. Add the onion to the pot, and prepare dinner till translucent, about 2 minutes. Add the garlic and prepare dinner till aromatic, about 1 minute.
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Add the sofrito and tomato sauce. Cook dinner for two to three minutes till it’s thick and bubbly.
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Add the sazón, bay leaves, oregano, olives, potatoes, carrots, and rooster broth. Deliver the combination to a boil.
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Add the rooster again into the pot. Decrease the warmth, cowl the pot, and simmer for 40-50 minutes till the rooster is cooked by.
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Take the stew off the warmth, pattern it, and add salt and pepper to style. Take away the bay leaves earlier than serving.
See how we calculate recipe prices right here.
- 1/4 teaspoon garlic powder
- 1/4 teaspoon floor cumin
- 1/4 teaspoon floor coriander
- 1/3 teaspoon floor annatto
- 1/8 teaspoon turmeric
- 1/8 teaspoon floor oregano
Serving: 2cupsEnergy: 470kcalCarbohydrates: 36gProtein: 42gFats: 18gSodium: 843mgFiber: 6g
Methods to Make Pollo Guisado – Step by Step Photographs
Dry the 1.5 kilos of rooster thighs completely with paper towels. Then cube them into 2-inch cubes. Lastly, season the rooster with 2 teaspoons of adobo. (Useful trace: freeze the rooster thighs for about quarter-hour to make them simpler to cube.)
Set a Dutch oven over medium-high warmth. Add the two tablespoons of oil to the pre-heated Dutch oven. As soon as it has warmed, add the diced rooster in a single layer. Don’t crowd the pot. Brown in batches if obligatory. Take away the rooster from the pot and set it apart.
Subsequent, add the diced yellow onion to the pot and prepare dinner till translucent, about 2 minutes. Then add the three cloves of finely chopped garlic and prepare dinner till aromatic, about 1 minute.
Add the 1/2 cup of sofrito and eight ounces of tomato sauce to the pot.
Cook dinner for two to three minutes till it’s thick and bubbly. Should you run a spoon by it, the sauce ought to stay divided.
Add the packet of sazón, 2 teaspoons of oregano, 2 bay leaves, 1 cup of diced potatoes, 1 cup of sliced carrots, 1/4 cup of manzanilla olives, and three cups of rooster inventory into the pot.
Deliver the combination to a boil, then add the rooster again into the pot. Decrease the warmth, cowl the pot and simmer for 40-50 minutes till the rooster is cooked by. If the stew hasn’t thickened, break a couple of of the potatoes aside with a fork, and preserve the stew simmering with the lid off till it thickens.
When it’s off the warmth, pattern the soup and add salt and pepper to style. Take away the bay leaves earlier than serving. Garnish with cilantro (non-compulsory) and serve with white rice (non-compulsory). As we are saying in Puerto Rico, buen provecho!
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