Good Day,
And there
are times when I that I do like to try something completely new. From time-to-time I want to try a dish and recipe that I have
never ever tried before. But of course, I
do not want to be stuck in the kitchen for too, too long a period of time,
especially at this present time. My kitchen is in a state of disrepair because of the recent broken water pipe and I am waiting, and waiting on adjusters,
contractors, and the insurance company.
But I will
keep my cool, and transpose myself from my kitchen here in Tampa to some small
cupboard kitchen in some apartment five stories up. Just don't ask.
From
Frigg.com I came upon a picture and a recipe for Guisado de Pollo. The image is a great one and I thought that
it just looked like something that I would want to reproduce, and of course, eat. Now don’t get me wrong… I am not a naïve cook
that I realize that whatever comparable facsimile of a recipe that I am able to
construct I will never, and I write never, be able to make my attempt to look,
and I say look like the image of the meal and dish.
First of
all, and even though I have a working knowledge of Spanish, I had no idea what
Guisado translated to. I did know that
there was a possibility that Guisado de Pollo was and should be something to do
with a chicken; Pollo (pronounced poi-yoh) - Chicken (pronounced - cheek-in). I immediately learned that Guisado translates literally to stew. Okay I have found a new recipe, new to me
that is, for Chicken Stew.
But do not expect
a regular chicken stew, the type with the cream sauce and dumplings. This Guisado is sort of tangy and definitely
light. The only oil that I used is one
tablespoon of vegetable oil and the oil that is sort of rendered from the
chorizo sausages. From my kitchen, I used two types
of Chorizo sausages, fresh and dried.
The Chicken is all thigh meat, already skinned and deboned. These are the proteins; Chicken and Chorizo.
The rest of the ingredients included about 2 pounds of Yukon Gold potatoes; three small
Carrots; one Red Bell Pepper; two small Onions; one Jalapeño Pepper. I used eight
cloves of garlic; one teaspoon each of Cumin and Thyme; three sprigs of
Cilantro; the zest and juice of one Lime; one can of Pineapple tidbits; one can
of roasted diced Tomatoes. Couldn't find
Chilpotle Peppers in Adobo Sauce at the grocery story, so I used a tablespoon
of Chilpotle sauce. And of course
Chicken Broth.
While the
Chorizo and Chicken were cooked, I prepared the remainder of my mise en place. And yes I used my iPad to provide me with my reference recipe. I've never created this type of dish before. I needed guidance.
The Chorizo
and the Chicken are removed from the pot and set aside to cool… The chopped carrots, red pepper, and onions are
all placed in the heated oil and cooked until tender. Next the Jalapeño pepper, minced garlic, cumin, thyme, pineapple, tomatoes, the Chilpotle pepper sauce; the
cilantro and the juice of the one lime are added. After a couple of minutes the chopped up
potatoes and chicken broth are added. I
then toss in the Chorizo and the chicken, which I shredded with a fork.
This is the
now the easy part. The mixture is
brought to a boil and then the heat is turned down low and left to stew for
about 30 minutes. The smell and odor
wafting through the house is amazing.
At about the
penultimate moment there are still two more ingredients to add. I throw in a couple of tablespoons of
capers. Then I spoon out the Guisdao de
Pollo into bowls. A dollop of sour cream
is added to each bowl. Sliced Cuban bread
and we eat. Delicioso…
What can I
say? A little more time, about two hours, but I learned
something new, Guisado de Pollo. And
there were nary a complaint as the bowls were licked cleaned.
I did enjoy,
Jim
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