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POLLO GUISADO (STEWED CHICKEN WITH TOMATOES, CAPERS AND OLIVES)

Escrito por Equipo EditorialRevisado por Walter C

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POLLO GUISADO (STEWED CHICKEN WITH TOMATOES, CAPERS AND OLIVES)

POLLO GUISADO (STEWED CHICKEN WITH TOMATOES, CAPERS AND OLIVES) . Alimento Base: Chicken, Rinse the chicken pieces under cold running water and then the citrus juice. Dissolve the chicken bouillon cubes (Maggi) in about 6 tbsp of hot water. Dissolve...
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Tiempo de preparación 1 hora 10 minutos
Tiempo Total 1 hora 10 minutos
Raciones: 4 comensales
Plato: Chicken
Cocina: Dominican Republic
Ingredients Method

Ingredientes
  

  • One 3-4 pound chicken cut into 12 pieces
  • Juice from 1 orange
  • 1 onion grated
  • 1 green bell pepper chopped
  • 2 garlic cloves crushed
  • 1 tbs. fresh oregano leaves chopped fine
  • 1 tbs. fresh cilantro leaves chopped fine
  • 1 tbs. fresh parsley leaves chopped fine
  • 12 green olives chopped
  • 1 small bunch scallions chopped fine
  • 1 carrot peeled and sliced
  • 1 rib celery sliced
  • 1 tbs. capers chopped only if using the large ones
  • 2 tbs. tomato paste
  • 2 chicken bouillon cubes Maggi
  • 3 tbs. vegetable oil
  • Salt and pepper to taste
  • 2 cups of water

Method
 

  1. Preparation
  2. Rinse the chicken pieces under cold running water and then the citrus juice.
  3. Dissolve the chicken bouillon cubes (Maggi) in about 6 tbsp of hot water.
  4. Dissolve the tomato paste in about 1/2 cup of hot water.
  5. Marinate the chicken for at least 5 hours in the following: garlic, grated onion, oregano, cilantro, parsley, dissolved chicken cubes and tomato paste.
  6. Remove chicken pieces, save marinade for later use.
  7. Heat oil to high temperature (around 425 degrees F) and brown chicken pieces on all sides. Remove chicken pieces.
  8. Reduce oil temperature to medium and add the carrot, celery, scallions, capers, green olives and green bell pepper and cook for about 3 minutes.
  9. Replace chicken pieces in your stewing pan with the vegetables.
  10. Add the reserved marinade, taste for salt and pepper and adjust if needed.
  11. If more liquid is needed add a little water.
  12. Cover and simmer for 30-45 minutes. (Chicken should be very tender).
  13. Serve it hot.