Pollo guisado
Cooking Con Claudia · ♥ 4.3K likes · 100.9K views · 5 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 tsp chili powder
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp chili powder
- 1½ tsp ground cumin
- 1 tsp oregano
- 1 tsp poultry herb mix
- 2½ lb chicken breast or thighs
- 2 cup chicken broth
- 1 whole green bell pepper
- 1 whole onion
- 4 whole roma tomatoes
- 3 cloves minced garlic cloves
- 1 tbsp tomato paste
- 2 whole bay leaves
Cut the chicken into one-inch cubes, pat dry and season with chili powder, salt, black pepper and onion powder until coated.
- 4 tbsp all purpose flour
- salt
Sprinkle with four tablespoons of flour, which helps thicken the sauce.
- oil
Heat enough oil to cover the bottom of a pan over medium-high heat; add the chicken in a single layer, in batches if needed, and brown about a minute per side; remove and repeat with the rest.
- oil
Reduce the heat to medium, add a little more oil and saute the bell pepper and onion a couple of minutes.
- 1 tbsp all-purpose flour
Add the minced garlic and roma tomatoes and saute a minute; sprinkle in one tablespoon of flour, mix and cook about a minute.
Add chili powder, ground cumin, oregano and poultry herb mix; slowly pour in the chicken broth while mixing so the flour dissolves and it begins to thicken.
Return the chicken, reduce to low, cover and cook 25 minutes or until the chicken is fully cooked and the sauce has become a gravy.