POLLO GUISADO - CHICKEN PEPPERS in Puerto Rico way
Pollo Guisado in translation would be chicken goulash / ragout / paprikas. One of the popular dishes in the island nation of Puerto Rico (Central American area). Very simple spicy dish of chicken, potatoes and peppers enriched with spices, fantastic taste!
Preparation steps
- Dry the meat a little with a paper towel, add salt and pepper. You can use only drumsticks or mixed; chest and thighs.
- Put the fry on the side with the shrimp - 4 minutes, turn and fry the other side for 2 minutes.
- Remove to a plate and cover. The crust must be crispy.
- In the pot where the meat was frying, add the finely chopped onion and paprika cut into strips. Fry on medium heat for about 10 minutes. Finally add the garlic and fry for another 1 minute. Drizzle with water and add the chicken stock for the soup
- Add fried meat. If necessary, add a little more water to cover the meat. Stir in all three types of peppers and cook on medium heat for about 40 minutes.
- Peel a squash, grate it and chop it into small cubes. Add to the meat, add a little more salt, pepper, add half a parsley and half a coriander, oregano, bay leaf, paprika concentrate, cumin, sugar and peeled tomatoes. If there is not enough water, add another 200ml. Stir. Cook for another 15-20 minutes until the potatoes are completely soft and the liquid has evaporated in half.
- When done, add the rest of the chopped parsley, coriander and pour over the lemon juice, stirring. Leave to stand for half an hour. It is best the next day when it stays in the fridge overnight. :)
- Serve as it is, and it’s great with rice as well.
- Don’t throw out any of the ingredients as each gives this dish a fantastic flavor!