Best 7 Chicken Guisada Ii Recipes

CHICKEN GUISADA

Steps:

• Place chicken, garlic, and salt in pot; cover with water and boil until tender.
• Skin, bone, and shred chicken and place in skillet with oil; saute.
• Add remaining ingredients; simmer about 10 minutes, covered.
• Serve with Spanish rice and refried beans.

CHICKEN GUISADA II

Steps:

• wash and clean chicken
• place in pot and cover with water add garlic and seasonings to taste.
• Boil chicken ubtil tender and done.
• drain water.
• remove skin and remove meat from bones and shred.
• place in a skillet with 1/4 c oil and saute.
• add 3 TBS flour and cook until browned,.
• add tomatoes with juice and slowly add can of water until desired thickness is achieved.
• season with all seasonings to taste.
• let simmer on low 20 minutes so the flavors absorb.
• serve on egg noodles or in a tortilla -- .

CARNE GUISADA

Steps:

• In a large saute pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve.

CARNE GUISADA II

Steps:

• Heat oil in a large saucepan over medium high heat. Cook beef until evenly brown. Pour off excess fat. Stir in tomato paste, beef broth and water. Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers. Reduce heat, and simmer for 8 to 12 hours.
• Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.

CARNE GUISADA II

Steps:

• Heat oil in a large saucepan over medium high heat. Cook beef until evenly brown. Pour off excess fat. Stir in tomato paste, beef broth and water. Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers. Reduce heat, and simmer for 8 to 12 hours.
• Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.

SLOW-COOKER CARNE GUISADA

Steps:

• Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In 2 batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to a 5- to 6-quart slow cooker.
• In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours. Serve in tortillas with cheese and cilantro.

CARNE GUISADA

Steps:

• In a 4- or 5-qt. slow cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork, potatoes and onion. Cook, covered, on low until pork is tender, 7-9 hours., Discard bay leaf; skim fat from cooking juices. Shred pork slightly with 2 forks. Serve with remaining ingredients as desired.