Chef Steven Raichlen
Panamanian Stewed Chicken (Pollo Guisado Estilo Panameño)
Category
Entree
Servings
6 servings
Prep Time
15 minutes
Cook Time
30 minutes
Author:
Chef Steven Raichlen
Ingredients
-
1 1/2 tablespoons Canola Oil
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6 Chicken Breast Halves (8 ounces each) with bone and skin removed
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3 cloves Organic Garlic, minced
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1 tablespoon Mustard, coarse
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1 1/2 teaspoons Curry Powder
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1/2 teaspoon Dried Oregano
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1 Onion, finely chopped
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1 ribs Organic Celery, finely chopped
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1 Organic Bell Pepper (Red) thinly slivered
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1 Organic Bell Pepper (Green) thinly slivered
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3 sprigs Organic Cilantro
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3 tablespoons Organic Parsley, chopped
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1/4 cup Tomato Puree
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1 Chicken Bouillon (1/2 inch cube) crumbled
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Salt and Fresh Ground Black Pepper
Directions
Heat the oil in a large nonstick skillet over medium heat. Add the chicken, garlic, mustard, curry, and oregano. Cook for 5 minutes, or until the chicken is browned. Add the onions, celery, bell peppers, culantro or cilantro, and 2 tablespoons of parsley.
Cook over medium heat for 8 minutes, or until the vegetables are soft. Increase the heat to high, add the wine or water, and bring to a boil.
Stir in the tomato puree and bouillon cube and bring to a boil. Reduce the heat to medium and simmer for 5 minutes. Season with salt and black pepper.
Cover the skillet, reduce the heat to low, and simmer for 5 minutes, or unitl the chicken is very tender and no longer pink and a meat thermometer inserted in the center of a breast half registers 165°F. Season with more salt and black pepper, if desired. Sprinkling the remaining 1 tablespoon parsley on top.
Filed in:
Entree,
Organic Bell Pepper,
Organic Celery,
Organic Cilantro,
Organic Garlic,
Organic Parsley,
Organic Yellow Onions,
Panamanian,
Panamanian Stewed Chicken,
Pollo guisado estilo panameño,
Stewed Chicken
