Marias Taco Xpress Pollo Guisado Recipes

Steps:

• Boil the chicken for 25 minutes or until cooked. Set aside.
• In a blender combine the tomatoes, chipotle sauce, garlic, cumin, pepper, salt and add 9 ounces of water and blend for a few seconds.
• In a saucepan add the vegetable oil and onions and cook for 3 minutes or until the onions turn golden.
• Add the chipotle mixture and the chicken to the saucepan with the onions and cook over medium heat 15 minutes.

Steps:

• Heat olive oil over medium-high heat in a Dutch oven. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken a bowl and cover with an aluminum foil tent.
• Reduce heat to medium; add onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazon, cumin, and bay leaf; bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
• Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and continue to cook about 10 minutes more.

Steps:

• Put the chicken in a saucepan with salted water to just cover. Bring to a simmer and cook until just cooked through, about 25 minutes. Let cool, then shred the chicken.
• Place the tomatoes, chipotle sauce, cumin, garlic powder, 3/4 teaspoons pepper, 3/4 teaspoons salt, and 1 cup water in a blender. Puree until smooth.
• Heat the oil in a saucepan over medium heat. Add the onion, and cook until the onion is golden brown, about 7-10 minutes.
• Add the chipotle mixture and bring to a simmer. Add the chicken and simmer unil the sauce thickens and the chicken is tender, about 15 minutes. Season with salt and pepper to taste.
• Serve the pollo guisado in crisp taco shells with shredded lettuce, diced tomato and shredded Cheddar cheese. Enjoy!

Steps:

• In a large pot boil chicken for about 45 minutes.
• While chicken is cooking, In a large bowl, add all other ingredients EXCEPT 2 cup of water. Stir and set aside.
• Drain chicken, rinse in cold water, cut into strips. Set aside.
• Place vegetables/seasoning mixture into the large pot with the 2 cups of water. Heat to boiling.
• Once boiling, turn to low. Add chicken and let it simmer for 1 hour. Stir every 10-15 minutes. Remove from heat. Let stand for 5-10 minutes.
• Remove bay leaves, and serve.

Steps:

• boil the chicken for 25 minutes or until cooked. Set aside.
• In a blender combine the tomatoes, chipotle sauce, garlic, cumin, pepper, salt and add 9 ounces of water and blend for a few seconds.
• In a saucepan add the vegetable oil and onions and cook for 3 minutes or until the onions turn golden.
• Add the chipotle mixture and the chicken to the saucespan with the onions and cook over medium heat 15 minutes.