Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, mofongo volcano w/pollo guisado (chicken stew). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious. The consistency of the stewed chicken is between simple roast chicken and asopao–the classic soupy Puerto-Rican stew. Toss chicken and bunch of flavorful ingredients into a pot, cover and cook The quintessential flavor profile of Puerto Rican stews is sofrito.
Mofongo Volcano w/Pollo Guisado (Chicken Stew) is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Mofongo Volcano w/Pollo Guisado (Chicken Stew) is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have mofongo volcano w/pollo guisado (chicken stew) using 19 ingredients and 23 steps. Here is how you can achieve it.
The ingredients needed to make Mofongo Volcano w/Pollo Guisado (Chicken Stew):
- Take 1 lbs chicken breast, cut into 1" cubes
- Get 3 cloves garlic, minced
- Make ready 1 tbsp fresh oregano, minced
- Take salt
- Prepare adobo
- Get 1 tsp cumin
- Make ready 1/4 cup olive oil
- Make ready 8 plantains
- Prepare 1 1/2 cups water
- Take 2 tsp better than bouillon concentrated chicken stock
- Prepare 1 yukon gold potatoes, chopped
- Take 1 large carrots, sliced
- Get 1 stalks celery, sliced
- Get 1/2 yellow onion, sliced to half rings
- Get 3 tbsp sofrito
- Prepare 1 can tomato sauce
- Get 1 bay leaf
- Make ready 1 packets sazon goya con cilantro y achiote
- Make ready 1 (3 1/4 oz) bag of chicharrones (fried pork skins)
Steps to make Mofongo Volcano w/Pollo Guisado (Chicken Stew):
- Put olive oil, salt, adobo, 1 tbsp oregano, and 2 garlic cloves (minced in a food processor). Chop until well mixed
- Put chicken in a ziplock bag with marinade. Let marinade for at least a day up to 12 hours in the refrigerator.
- Cut a slit in the skin of the plantain. Try not to cut into the fruit.
- Pull back the peel from the slit.
- Cut off the ends and discard. Then cut the slices at an angle about 3/4" thick.
- Repeat this for the other plantains. Fully submerge in salt water (salt to about the taste of ocean water). Place in the fridge to soak
- Start to brown the chicken in batches in a dutch oven over medium heat. Do not crowd the pan or you wont achieve browning, you'll actually end up steaming the chicken. Remove the chicken as its brown to a bowl.
- Lower the heat to medium. In the same pot cook your onions and garlic till aromatic (about 3-5 minutes).
- Add one cup water and scrape as much if the frond as you can off the bottom of the pan. Simmer for two minutes
- Add sofrito, tomato sauce, sazon, water, better than boullion or equivalent, celery, potatoes, carrots, bay leaf and cilantro. Cook for five minutes
- Simmer for 10 minutes over medium-high heat.
- Add chicken and then simmer for another 20 minutes. Season to taste with adobo and/salt. All done! Cover and put this to the side. Its time too make the mofongo.
- Bring a medium sauce pan filled with water to boil.
- When the water comes to a boil place the 1/2 of your plantains in the boiling water. Set timer for ten minutes. You'll want to remove the plantains when they can be pierced by a fork.
- While waiting for the water to boil, lay the other 1/2 of your soaked plantains out on paper towels and put another one over them to pat them dry. Try to get them really dry. These will be going into hot oil pretty soon, dont want splatter all over your arms.
- Pour enough oil to make a 1 inch thick pool on the bottom of a hot sautee pan over medium heat. Let it heat up until you can feel the heat when you hold your hand about 6 inches away. Another way to test the oil is put a tiny piece of plantain in the oil. If it starts to cook immediately youre ready. While waiting you can line a large plate with paper towels to absorb the extra oil from the cooked plantains.
- You can also mash the remaining minced garlic in a mortar and pestle
- And crush your chicharrones in a large bowl.
- Using a spider (basically a wire mesh spoon) place the plantains in the hot oil. Allow to brown and then move to the paper towel lined plate.
- To help your mixing efforts, go ahead and chop up the fried plantains.
- Then combine the garlic, chicharrones and plantains (fried and boiled) in a bowl. Mash with a potatoe masher until you get a very stiff dough. Depending on how done you're plantains are you may need a food processor to help you out, don't be shy.
- Work the dough with your hands to make a volcano looking bowl on your plate. The mofongo is very crumbly so it's easiest to form the walls in your hands and then place them down next to the previous section. Be patient!
- Pour in stew garnish and eat up.
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This delicious one-pot chicken stew was a weekly staple in my home. Toss chicken and bunch of flavorful ingredients into a pot, cover and cook The quintessential flavor profile of Puerto Rican stews is sofrito. Spices like adobo and sazon give the pollo guisado the salty, umami flavor that keeps you. The consistency of the stewed chicken is between simple roast chicken and asopao–the classic soupy Puerto-Rican stew. All Reviews for Mofongo Relleno de Pollo Guisado (Plantains and Pork Cracklings with Stewed Chicken). On our recent travels to Old San Juan, Puerto Rico, we were amazed by how friendly everyone was toward us. It's a beautiful town with warm and genuine. Now you can make Pollo Guisado Dominicano (Dominican Chicken)–one of the most popular dishes in Dominican cuisine– with this detailed recipe with easy-to-follow video. This is a treat you cannot miss. Stew cod fish, roast chicken, stew chicken, roast pork, rice with beans, white rice, sweet plantains, chicken soup. This is a yummy version of chicken stew that I got from my Puerto Rican inlaws. Very tasty and inexpensive to make. I have never measured the ingredients so I guessed on them. Serve over white rice with some corn niblets and you have a very filling, delicious meal. Pollo guisado is a savory stewed chicken dish that's served over rice. As I mentioned in my first post on the cuisine of the Dominican Republic, it's not spicy. Dominican food instead relies on aromatics like garlic, onions, mild peppers like bell peppers, cilantro, vinegar, spices like oregano, and seasonings. Reviews for: Photos of Pollo Guisado (Dominican Stewed Chicken). You saved Pollo Guisado (Dominican Stewed Chicken) to your Favorites. This delicious dish of chicken stewed with vegetables is an indispensable part of Dominican cooking.
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