Recipes
Pollo Guisado-Style Chicken with Potatoes & Yellow Rice
Uses: diced chicken, red bliss potatoes, diced tomatoes, Spanish onion, yellow rice
Ingredients:
- 4 ounces diced chicken
- 1 small red bliss potato, diced
- 1/3 cup diced tomatoes
- 1/4 cup diced Spanish onion
- 1 small garlic clove, minced
- 3/4 cup cooked yellow rice
- 1 teaspoon oil
- Cumin, oregano, paprika, and black pepper
- Small amount of salt
Instructions:
- Heat oil in a deep skillet over medium-high heat. Add chicken and season with cumin, oregano, paprika, black pepper, and a small amount of salt. Cook until lightly browned but not necessarily cooked through.
- Add onion and garlic and cook for 2 minutes. Stir in diced tomatoes and cook until they begin to break down.
- Add potato and about 1/2 cup water. Bring to a gentle simmer, cover, and cook for 10 to 15 minutes, stirring occasionally, until the potato is tender and the chicken reaches at least 165°F. Add a splash more water if the pan becomes dry.
- Taste the stew and adjust seasoning lightly. Spoon over warm yellow rice and serve.
Good for: A comforting Latin-inspired chicken stew with tender potatoes and tomato-rich sauce over yellow rice.
Optional: Add a very small amount of chopped jalapeño with the onion for gentle heat.