POLLO GUISADO (Spanish-Style Stewed Chic
Source of Recipe
Jean mailto:nana2angels@yahoo.com wwrecipes - Soups&Salads - Sopa de Pan - April 23, 2002 ,theme - Casseroles
Recipe Introduction
Hi! Jean here from Northern Virginia and this is my first submission.
I have 3 kids and 3 grandchildren. I live with my 11-year-old son,
and our 3 dogs and 3 cats. Cooking has always been such a joy to me -
I love to feed people. I don't think anyone has ever left my house
hungry and if they do, it's their own fault!
This dish is a concoction of mine and it was immediately my youngest
daughter's favorite meal, but as more of my friends and family have
tried it, it's become my most requested dish - even my El Salvadorian
mother-in-law loved it!
List of Ingredients
8 - 10 pieces of chicken - with or without the bone
Spanish-style seasoned salt
2 med. onions, minced
6 garlic cloves, minced
6 to 8 all-purpose potatoes, cut up
1 4-oz. can chopped green chiles
4 16-oz. cans white kidney beans (cannellini),
undrained
2 - 3 TBS chili powder
4 16-oz. cans seasoned diced tomatoes, any flavor
1 cup water Recipe
Sprinkle chicken generously with seasoned salt. In a large Dutch
oven, brown chicken on both sides in a little oil or bacon grease.
After browning, remove skin if desired. In the same pan, start
layering - chicken, onion, garlic, potatoes, chiles, beans, chili
powder and top off with the tomatoes and water. Cover tightly and
bake at 300 degrees for 2 to 3 hours. Chicken should be falling off
the bones. I serve this over rice to soak up all the juices. Serves
4 to 6.
|
|
member logon
