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How to Make the Best Guisado de Pollo

Cuban Chicken Stew

Glenn Lindgren: Chicken has always been popular in Cuba. Many people have several chickens in a coop in the backyard for fresh eggs and meat.

Raúl Musibay: The next time you have a special occasion, a wedding anniversary, birthday, or Valentine's, why not surprise someone you love with their very own live chicken?

Jorge Castillo: Just tie a simple red bow around the chicken's neck.

Glenn Lindgren: A small bag of cracked corn rounds out this great all-occasion gift.

Raúl Musibay: OK, maybe the live chicken idea isn't so great. . .

Jorge Castillo: Plan B – Use the chicken to make Guisado de Pollo, one of those dishes that taste even better the day after.

Glenn Lindgren: So don't be afraid to prepare a day ahead and reheat the next day for a romantic dinner for two.

Guisado de Pollo – Cuban Chicken Stew

By Three Guys From Miami

Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 45 minutes
Yield: 4 servings

A Cuban chicken stew like you have never experienced before!

INGREDIENTS:

5 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons Spanish sweet paprika
2 teaspoons cumin
2 tablespoons olive oil for paste
1 whole chicken, bone in and skin on, cut up (breasts cut in half or thirds)
2 cups onions, chopped
2 cups green bell pepper, chopped
2 tablespoons olive oil for sautéing
1/2 cup white wine
1 bay leaf
1/2 cup chicken stock or broth (more or less)
3 potatoes, peeled and cubed
2 cups frozen green peas
1/2 cup sliced green olives with pimientos

The day before:

Mix the garlic, salt, pepper, paprika, and cumin with a little olive oil to form a thick paste. Rub the paste onto the chicken pieces.

Place chicken in a non-metallic bowl or cake pan, cover with plastic wrap, and refrigerate overnight.

Cooking day:

Sauté the onions and green pepper in olive oil in a large frying pan until the vegetables are soft. Remove the vegetables and place in a large saucepan or stockpot.

Brown the chicken pieces in the hot oil.

Add chicken to the saucepan with wine and bay leaf. Add just enough chicken stock to cover the meat.

Bring to a boil; reduce heat to low, and cook 1 hour. Add more chicken stock if the stew becomes too thick.

Add the cubed potatoes and continue cooking until the potatoes are soft, about 20 to 30 minutes.

Taste and add salt as necessary.

Is the stew too thin? Make a paste of cornstarch and water and stir rapidly into the stew.

Fifteen minutes before serving, add the peas and sliced olives.

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