Un Guisado de Pollo Riquisímo y Diferente, te sorprendera!
Guisado de pollo bien rico, facil y rapido de hacer, una receta super rica y facil.
Ingredientes:
5 muslos de pollo sin hueso
3 das de aceite
2 cdas de hierva buena
1 taza de agua
1 taza de leche de coco
2 tomates
1 cebolla mediana
2 dientes de ajos
1/4 cdta de canela
1/4 cdta de comino
1/2 dta de paprika
1/4 cdta de pimienta negra
1/2 cdta de sal
1 cebolla verde
1 cdta de fecúla de maíz + 2 cda de agua
Espero te haya gustado mi receta, comparte con tu familia y regalame un like. Me despido de ti deseandote un bello dia y que Dios te bendiga!
-Heysel
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POLLO GUISADO (Puerto Rican Stewed Chicken) | Delish D'Lites | Puerto Rican Dishes
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How to Make Puerto Rican Chicken Stew | Pollo Guisado Puertorriqueño
Ingredients:
• 2 lbs chicken breast
• 1/2 of a bell pepper
• Adobo seasoning (or a garlic-based all-purpose seasoning)
• Oregano flakes, to taste
• Black pepper, to taste
• 2-3 tbsp sofrito
• 1 bay leaf
• 3 tbsp tomato sauce
• 1 chicken bouillon
• 1 packet Sazón seasoning (or sub for 1/2tsp ground annatto + 1/4tsp ground coriander)
• 2 cups potatoes - any (can even sub for some yuca root or taro root!)
• 1/2 cup baby carrots
• Spanish olives
• 1 tsp white vinegar or the juice of a lime
• Enough water to cover everything 3/4 of the way (about 4 cups)
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How to Make Authentic Puerto Rican White Rice:
How to Make Authentic Puerto Rican Beans:
How to Make & Store Authentic Puerto Rican Sofrito:
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Pollo Guisado - Puerto Rican Style Chicken Stew Recipe
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Pollo Guisado (Puerto Rican Style Chicken Stew)
Ingredients
chicken
oil
adobo to taste
onion powder to taste
oregano small amount
Sazon packet
salt to taste
black pepper to taste
sofrito 2-3 tbsp (See below for recipe) Or purchase at your local grocery
garlic paste
lime
cilantro
potatoes
carrots
bell peppers
tomato sauce
1 cup water
Salad Recipe
baby spinach
Roma tomatoes olive or avocado oil
salt to taste
pepper to taste
Add your favorite vinaigrette or salad dressing
Sofrito Recipe
2 medium Spanish onions, cut into large chunks (about 2 cups)
4 cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups)
1 large red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 cups)
1 large bunch of cilantro, washed and roughly chopped (about 1 1/2 cups)
18 medium cloves garlic, peeled
8 ajices dulces, stemmed (small, brightly colored pods that look very much like habanero peppers, without the habanero heat.
4 leaves of cilantro
Note: If you can't find ajices dulces, you can omit them. If you can't find culantro, substitute additional cilantro.
Place onions and cubanelle peppers into the food processor fitted with a steel blade. Pulse until coarsely chopped.
With the motor running, add the remaining ingredients one at a time through the feed tube and process until smooth. Transfer to container and store in the refrigerator for up to three days, or freeze.
Directions
Drizzle oil onto the chicken.
Season with adobo, onion powder, oregano, Sazon, salt, black pepper, garlic paste, sofrito, lime juice, or vinegar. And massage the seasoning into the chicken.
Add a small drizzle of oil to a pot.
Add the chicken and brown it on all sides.
Add tomato sauce. Add the bell peppers and stir.
Add 1 cup of water to the bowl and pour it onto the chicken.
Add cilantro and combine. Cover the pot for about 20 minutes. Add the potatoes and carrots stir, add a small amount of additional water only if necessary and cook for an additional 20 minutes. Until chicken is tender, and potatoes are fork-tender.
Serve with rice, plantain, beans, and salad.
How To Make White Rice Recipe: