CUBAN CHICKEN STEW (GUISADO DE POLLO)
Found on the net & posted in response to a request. Substitute rice for potatoes, if desired. After making this for the first time myself, I made some minor changes in the steps to improve the recipe.
Provided by CountryLady
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix the garlic, salt, pepper and paprika to a paste.
- Rub into the chickens thoroughly, inside and out.
- If possible, season the chickens the day before they are to be used.
- Heat the olive oil in a saucepan or casserole.
- Add the onions and saute for 5 - 15 minutes, stirring frequently; remove & set aside.
- Add the chicken pieces & brown well on all sides; remove & set aside.
- Pour the wine into the pot & deglaze, using a wooden spoon to scrape the bottom.
- Return the onions & chicken pieces to the saucepan along with the bay leaf.
- Cover and cook over low heat for 1 hour.
- Add small additional amounts of water if needed.
- Add the potatoes and stir gently.
- Cover and cook over low heat for 20 minutes
- Correct seasoning.
- Add the beans, olives, and pimentos and cook over low heat for 10 minutes.
- The flavour will be greatly improved if the stew is prepared early in the day and reheated before serving.
Nutrition Facts : Calories 515.9, Fat 30.1, SaturatedFat 7.3, Cholesterol 103.5, Sodium 966.5, Carbohydrate 28.8, Fiber 4.8, Sugar 4.3, Protein 29.3
POLLO AL COLMAO (CUBAN CHICKEN STEW WITH OLIVES)
This wonderful recipe is from El Colmao in Koreatown, Los Angeles, California. The restaurant serves the chicken with rice and black beans.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oven to 350 degrees F.
- In a large Dutch oven, heat 2 teaspoons oil over high heat. Add the sliced onions to the oil and sauté, stirring frequently, until softened and translucent, 3 to 5 minutes.
- Stir in the garlic and continue to cook until the garlic is aromatic and the onions are just beginning to color, about 1 minute more. Remove from heat.
- Sprinkle the chicken evenly on both sides with three-fourths teaspoon salt and one-fourth teaspoon pepper and place, skin side up and in one layer, over the onions in the Dutch oven.
- Add one-fourth cup white wine, cover and bake until the chicken is cooked halfway through, about 45 minutes. Remove from heat.
- Remove the par-baked chicken (with the onion-garlic mixture and any liquid) to a separate baking dish or bowl.
- To the Dutch oven, add the remaining 2 tablespoons oil and chopped onion and sweat the onions over medium-low heat until softened, 3 to 5 minutes.
- Stir in the chopped tomato, tomato sauce, tomato paste and sweet peas, along with the remaining one-half cup white wine, paprika, 1 teaspoon salt, one-fourth teaspoon pepper, chile powder and olives and bring to a boil over high heat.
- Reduce the heat to a gentle simmer and add back the chicken, onion-garlic mixture and cooking liquid to the sauce. Cover and continue to simmer until the chicken is cooked through and tender, 15 to 20 minutes.
Nutrition Facts : Calories 489.9, Fat 31.4, SaturatedFat 7.4, Cholesterol 103.5, Sodium 1816.8, Carbohydrate 19.6, Fiber 6.3, Sugar 9.8, Protein 29.9
CUBAN CHICKEN STEW
From the Sunset Potluck Cookbook. This looks great! The recipe does not specify black or green olives, but green olives are what I'm used to with Cuban cuisine, so I plan on using those.
Provided by Recipe Junkie
Categories One Dish Meal
Time 2h30m
Yield 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Rinse chicken pieces and pat dry.
- Cut breast halves, if used, in half crosswise.
- Heat oil in a wide frying pan over medium heat.
- Add chicken, 4 or five pieces at a time (do not crowd).
- and cook until well browned on all sides.
- Remove pieces as they brown and transfer to a deep 5 to 6 quart casserole.
- When all chicken is browned, pour off and discard all but 2 T of the drippings.
- Add onions and bell peppers to drippings in pan.
- Cook, stirring often, until onions are soft but not browned.
- Stir in garlic, oregano, and cumin; then add tomato sauce and wine.
- Cook, stirring often until sauce comes to a boil.
- Boil gently, uncovered for 5 minutes.
- Peel potatoes, if desired, and cut into quarters.
- Add to chicken with raisins and olives.
- Pour sauce over chicken.
- (At this point, you may cover and refrigerate for up to a day).
- Bake covered in a 375 oven until meat near bone is no longer pink when slashed and potatoes are tender (1 and 1/2 hours).
- Stir in peas.
- Insulate to transport hot.
- Offer salt to add to taste.
Nutrition Facts : Calories 437.9, Fat 19.7, SaturatedFat 5, Cholesterol 77.6, Sodium 581.6, Carbohydrate 40.6, Fiber 5.6, Sugar 14.2, Protein 24.6
CUBAN CHICKEN
An unusual combination of ingredients. Yummy! Serve over rice. You can put rice into the pot to cook with everything else, but add 2 cups chicken broth and simmer 20 minutes until the rice is done. One fewer pot to wash!
Provided by MJodyH
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
- Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 27.7 g, Cholesterol 52.7 mg, Fat 12.7 g, Fiber 3.4 g, Protein 21.3 g, SaturatedFat 2.6 g, Sodium 1013.2 mg, Sugar 18 g
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