Best 3 Pollo Al Colmao Cuban Chicken Stew With Olives Recipes
Welcome to the realm of flavors as we embark on a culinary journey to discover the secrets of Pollo al Colmao, the exquisite Cuban chicken stew that tantalizes taste buds with its vibrant aroma and savory richness. This traditional dish, originating from the heart of Cuba, captures the essence of comfort food, bringing together tender chicken, tangy olives, and an array of aromatic ingredients that dance harmoniously in a flavorful broth. Let's dive into the world of Pollo al Colmao, uncovering the secrets behind this delectable masterpiece and guiding you towards creating a dish that will transport your senses to the vibrant streets of Havana.
Let's cook with our recipes!
POLLO GUISADO (CHICKEN STEW)
Featuring a pretty golden-red color and comforting flavor, this chicken stew will be a welcome entree at any celebration. It's perfect for pairing with red beans and rice.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first four ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., In a large nonstick skillet, brown chicken in oil. Stir in the potatoes, water and tomato sauce. Bring to a boil; cover and simmer for 45-60 minutes or until chicken is tender. Add additional water if necessary. Discard bay leaves before serving.
Nutrition Facts : Calories 360 calories, Fat 21g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 511mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.
POLLO AL COLMAO (CUBAN CHICKEN STEW WITH OLIVES)
This wonderful recipe is from El Colmao in Koreatown, Los Angeles, California. The restaurant serves the chicken with rice and black beans.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oven to 350 degrees F.
- In a large Dutch oven, heat 2 teaspoons oil over high heat. Add the sliced onions to the oil and sauté, stirring frequently, until softened and translucent, 3 to 5 minutes.
- Stir in the garlic and continue to cook until the garlic is aromatic and the onions are just beginning to color, about 1 minute more. Remove from heat.
- Sprinkle the chicken evenly on both sides with three-fourths teaspoon salt and one-fourth teaspoon pepper and place, skin side up and in one layer, over the onions in the Dutch oven.
- Add one-fourth cup white wine, cover and bake until the chicken is cooked halfway through, about 45 minutes. Remove from heat.
- Remove the par-baked chicken (with the onion-garlic mixture and any liquid) to a separate baking dish or bowl.
- To the Dutch oven, add the remaining 2 tablespoons oil and chopped onion and sweat the onions over medium-low heat until softened, 3 to 5 minutes.
- Stir in the chopped tomato, tomato sauce, tomato paste and sweet peas, along with the remaining one-half cup white wine, paprika, 1 teaspoon salt, one-fourth teaspoon pepper, chile powder and olives and bring to a boil over high heat.
- Reduce the heat to a gentle simmer and add back the chicken, onion-garlic mixture and cooking liquid to the sauce. Cover and continue to simmer until the chicken is cooked through and tender, 15 to 20 minutes.
Nutrition Facts : Calories 489.9, Fat 31.4, SaturatedFat 7.4, Cholesterol 103.5, Sodium 1816.8, Carbohydrate 19.6, Fiber 6.3, Sugar 9.8, Protein 29.9
CUBAN CHICKEN STEW (GUISADO DE POLLO)
Found on the net & posted in response to a request. Substitute rice for potatoes, if desired. After making this for the first time myself, I made some minor changes in the steps to improve the recipe.
Provided by CountryLady
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix the garlic, salt, pepper and paprika to a paste.
- Rub into the chickens thoroughly, inside and out.
- If possible, season the chickens the day before they are to be used.
- Heat the olive oil in a saucepan or casserole.
- Add the onions and saute for 5 - 15 minutes, stirring frequently; remove & set aside.
- Add the chicken pieces & brown well on all sides; remove & set aside.
- Pour the wine into the pot & deglaze, using a wooden spoon to scrape the bottom.
- Return the onions & chicken pieces to the saucepan along with the bay leaf.
- Cover and cook over low heat for 1 hour.
- Add small additional amounts of water if needed.
- Add the potatoes and stir gently.
- Cover and cook over low heat for 20 minutes
- Correct seasoning.
- Add the beans, olives, and pimentos and cook over low heat for 10 minutes.
- The flavour will be greatly improved if the stew is prepared early in the day and reheated before serving.
Nutrition Facts : Calories 515.9, Fat 30.1, SaturatedFat 7.3, Cholesterol 103.5, Sodium 966.5, Carbohydrate 28.8, Fiber 4.8, Sugar 4.3, Protein 29.3
Tips:
- Use a large pot or Dutch oven. This will give the chicken and vegetables plenty of room to cook without overcrowding.
- Brown the chicken before adding it to the pot. This will help to develop flavor and prevent the chicken from becoming dry.
- Use a variety of vegetables. This will add color, flavor, and nutrition to the stew.
- Add a flavorful liquid. This could be chicken broth, white wine, or even beer.
- Season the stew to taste. This may include salt, pepper, garlic powder, onion powder, and other spices.
- Let the stew simmer for at least 30 minutes. This will allow the flavors to develop and the chicken to become tender.
- Serve the stew over rice or mashed potatoes. This will help to soak up all of the delicious sauce.
Conclusion:
Pollo al Colmao is a delicious and easy-to-make Cuban chicken stew. With its tender chicken, flavorful vegetables, and rich sauce, it's sure to be a hit with your family and friends. So next time you're looking for a hearty and comforting meal, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love