Join us for the fourth episode of the RPS Family Liaisons Cooking Series! In this episode, we're taking you on a culinary journey to Puerto Rico. Leslie Clyne-De Cicco, the Parent Liaison at Revere High School, will showcase the art of preparing a traditional Puerto Rican dish, Pollo Guisado (Puerto Rican Chicken Stew).
Accompanying Leslie is Estaphany Rodriguez, the Family and Community Coordinator for Revere Public Schools. Together, they'll guide you through the steps to make this delicious stew while also providing insights into Puerto Rican culture. This program will be conducted in both English and Spanish. Enjoy!
Brought to you by What's Cooking Revere from RevereTV.
✴ Recipe:
Chicken Stew recipe (Spanish & English)
Ingredients:
STEW CHICKEN
6 chicken thighs
3 tsp. adobo, all purpose seasoning
2 Tbsp. olive oil
1 large sweet onion dice
1 garlic spec finely chopped
1 parsley diced
1/2 cup sofrito
8 oz. tomato sauce
1 packet sazon seasoning
3 bay leaves
1 small bottle manzanilla olives pimiento stuffed
1 large potato dice
2 large carrots cut round
2 cans chicken stock
✴ Instructions:
- Rinse and dry the chicken thighs thoroughly. Cut into cubes. Season with Adobo.
- In a big pot on a medium-high heat add the olive oil, once it has warmed, add the chicken and let it browned completly.
- Once the chicken has browned, remove it from the pot and set it aside. In the same pot add the onion and cook for 2 minutes. Add garlic and parsley and cook for 1 minute.
- Add the sofrito and the tomato sauce, cook for 2 to 3 minutes until it is thick and bubbly.
- Add the sazon, bay leaves, olives, potatoes, carrots and chicken broth. Bring the mixture to a boil.
- Add the chicken back into the pot, lower the heat, cover the pot and bring to a simmer for 30 to 40 minutes until the chicken is cooked through.
- Take the the chicken stew off the heat, sample it, and add salt and pepper to taste. Remove bay leaves before serving.
✴ Ingredientes:
POLLO GUISADO
6 muslos de pollo
3 cucharaditas de adobo, condimento multiusos
2 cucharadas de aceite de oliva
1 cebolla dulce grande cortada en dados
1 ajo finamente picado
1 perejil picado
1/2 taza de sofrito
8 onzas de salsa de tomate
1 paquete de sazonador sazón
3 hojas de laurel
1 frasco pequeño de aceitunas manzanilla rellenas de pimiento
1 papa grande en dados
2 zanahorias grandes cortadas redondas
2 latas de caldo de pollo
✴ Instrucciones de preparación:
- Enjuagar y secar bien los muslos de pollo. Córtelos en dados. Sazonar con Adobo.
- En una olla grande a fuego medio-alto agregar el aceite de oliva, una vez que se haya calentado, agregar el pollo y dejar que se dore completamente.
- Una vez dorado el pollo, sacarlo de la olla y reservarlo. En la misma olla añade la cebolla y cocina durante 2 minutos. Añadir el ajo y el perejil y cocinar durante 1 minuto.
- Añadir el sofrito y la salsa de tomate, cocinar de 2 a 3 minutos hasta que esté espeso y burbujeante.
- Añadir el sazón, el laurel, las aceitunas, las patatas, las zanahorias y el caldo de pollo. Llevar la mezcla a ebullición.
- Vuelva a añadir el pollo a la olla, baje el fuego, tape la olla y deje cocer a fuego lento de 30 a 40 minutos hasta que el pollo esté bien cocido.
- Retira el guiso de pollo del fuego, pruébalo y añade sal y pimienta al gusto. Retira las hojas de laurel antes de servir.
3