Pollo guisada, crock pot style
Apr. 7th, 2008 09:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
stillsostrangeOr spicy chicken stew, for those of you who ain't from around here.
(You will more often find carne or puerco guisada, and these are in fact tastier, but I'm on a no-cute-animal diet for a while.)
Ingredients:
1.5 lbs chicken, or meat of your choice, cubed
.25 cup flour, (at least)
.5 - 1 onion, as you prefer - I used two cloves of a shallot
1.5 cloves garlic
2 chopped tomatoes
1 can (14 oz) stewed or diced tomatoes
2 jalapenos (I used one jalapeno and one serrano, and the remains of a can of hot Rotel)
.5 tspn cumin, or to taste
1 cup (at least) chicken broth, or beef broth if you're cooking with cow
chili powder to taste
salt and pepper to taste
cilantro to taste (If you're getting the idea that I don't measure much, you're right)
optional - carrots, corn, potatoes, or whatever veggies you like
Chop up the meat and toss it with the flour and a little salt (I just used a big ziploc bag).
Chop up everything else choppable and dump it in the crock pot.
Dump in the meat.
Add the broth .
Add anything else not already in the pot.
Cook on low for 6 - 8 hours, until the chicken is totally cooked and the vegetables are as soft as you want them.
It's especially good served with avocado, queso asadero and fresh cilantro. Great on Spanish rice, or as burrito filling if it's thick enough. Corn bread would probably be nice too.
You can use less broth/more flour or vice versa, depending on how thick you want it. More broth would make it a pretty good tortilla soup. If you use chicken, you may also want to add a little olive oil, or fatty substance of your choice. The whole thing is easy to vary, and may involve lots of tasting and poking and hmming.
(You will more often find carne or puerco guisada, and these are in fact tastier, but I'm on a no-cute-animal diet for a while.)
Ingredients:
1.5 lbs chicken, or meat of your choice, cubed
.25 cup flour, (at least)
.5 - 1 onion, as you prefer - I used two cloves of a shallot
1.5 cloves garlic
2 chopped tomatoes
1 can (14 oz) stewed or diced tomatoes
2 jalapenos (I used one jalapeno and one serrano, and the remains of a can of hot Rotel)
.5 tspn cumin, or to taste
1 cup (at least) chicken broth, or beef broth if you're cooking with cow
chili powder to taste
salt and pepper to taste
cilantro to taste (If you're getting the idea that I don't measure much, you're right)
optional - carrots, corn, potatoes, or whatever veggies you like
Chop up the meat and toss it with the flour and a little salt (I just used a big ziploc bag).
Chop up everything else choppable and dump it in the crock pot.
Dump in the meat.
Add the broth .
Add anything else not already in the pot.
Cook on low for 6 - 8 hours, until the chicken is totally cooked and the vegetables are as soft as you want them.
It's especially good served with avocado, queso asadero and fresh cilantro. Great on Spanish rice, or as burrito filling if it's thick enough. Corn bread would probably be nice too.
You can use less broth/more flour or vice versa, depending on how thick you want it. More broth would make it a pretty good tortilla soup. If you use chicken, you may also want to add a little olive oil, or fatty substance of your choice. The whole thing is easy to vary, and may involve lots of tasting and poking and hmming.
