Pollo Guisado - Chicken Stew
Serves 8
Chicken stew is a common dish, and usually served with rice. In the Arab world, where meat-based stews originated, the dish is served with bread to mop up the juices. The tomatoes in the guisado make the dish distinctively Latin American, while the olives accentuate its Arab roots.
4 pounds of chicken (drumstick, thighs)
1/2 tablespoon salt, plus more to taste
4 grinds of pepper
1 tablespoon dried oregano
4 garlic cloves, finely chopped
1 cups chopped celery
2 red onions cut in rounds
2 Bell peppers
1/2 cup pitted green olives, halved
4 plum tomatoes, quartered
2 tablespoons vegetable oil
4 tablespoons tomato paste
4 teaspoons sugar
¼ water
Salt and pepper to taste
- Wash the chicken thoroughly under cold running water.
- Rub the chicken with the salt and place it in a large plastic bowl with the pepper, oregano, garlic, celery and onions. Mix well and cover the bowl with plastic wrap. Let the chicken marinade for at least one hour at room temperature or overnight in the refrigerator.
- Heat a caldero (Dominican-style pot) or pot for 3 minutes at medium/high flame. Add the oil, and heat for one minute. Add the sugar and stir until it turns dark brown. This technique allows the chicken to gain a beautiful golden color.
- Add the chicken to the pot. Cook, stirring constantly, until the chicken turns golden. Add 1 tablespoons of water, cover and let cook for 12 minutes, checking frequently and adding water as necessary to avoid burning.
- Add the olives, tomatoes and peppers. Cover and cook until the vegetables are soft for about 10 minutes.
- Add the tomato paste and 1 cup of water. Cook for 10 more minutes until the sauce thickens. Before serving, add salt and pepper to taste.
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Grilled Cheese Stew – Guisado de Queso a la Parilla
Serves 4
This guisado replaces chicken for cheese to satisfy the vegetarian palate. The smokiness the cheese acquires while grilling makes this a favorite for meat-lovers as well.
½ lb white frying cheese (Queso de freir)
3 tsp olive oil, separated
1 small white or yellow onion
½ lb tomatoes
1 Italian pepper
5 pitted green olives, halved
Salt and pepper to taste
1. Cut the cheese into slices ½ inch thick
2. Heat a no-stick pan at medium-high heat for 3 minutes. Coat the bottom with 1 tsp of olive oil and reduce heat to medium. Arrange the cheese on the pan and cook for 2-3 minutes until toasted. With a fork, turn the cheese and cook for 2-3 minutes on the other side. Remove the cheese from pan and set aside on a plate.
3. Add 1 tsp of oil to the pan in which you grilled the cheese. Add the onion and stir until completely covered in oil. Cook for 6 minutes until golden brown, stirring frequently to avoid burning.
4. Add the tomatoes, peppers, olives, pepper and salt to taste (about ¼ tsp.) Cover and cook for 10 minutes.
5. Remove the pan from heat and add the reserved cheese. Stir well and serve.
