El guisado de pollo es un plato tradicional de muchas culturas. Está hecho a base de pollo, cebolla, ajo, zanahorias, tomates y especias. Se suele servir con arroz blanco o patatas, y es una comida deliciosa y saludable. El guisado de pollo se puede preparar de muchas maneras diferentes, añadiendo diferentes ingredientes para darle un sabor único. Puede prepararse con una salsa de tomate o con una salsa blanca. También se puede servir con pan para mojar la salsa. El guisado de pollo es una comida muy nutritiva y fácil de preparar. Es una buena opción para aquellos que quieran comer de forma saludable y disfrutar de una comida deliciosa.
Muslos de Pollo campero estofado. El pollo en salsa guisado de mi abuela. Una receta que ha pasado de generación en generación. De mi abuela pasó a mi madre. De mi madre a mí y yo ahora, la comparto contigo. Se puede hacer con pechugas o con un pollo entero.
-Mi primer libro: https://amzn.to/3C1EO4l
-Mi segundo libro: https://amzn.to/3IrW2KB
INGREDIENTES para hacer el pollo guisado para 2 personas
4 muslos de pollo
1 cebolla
1 pimiento rojo
1 pimiento verde
1 zanahoria
2 tomates
2 o 3 dientes de ajo
1 cucharada de harina de trigo
Perejil fresco
Sal y pimienta
Aceite de oliva
Put a drizzle of oil in a large casserole and heat it over high heat. When it is hot, add some chicken legs Some chicken legs or whatever you want You could add here the breasts or a whole chicken in pieces, yes
The piece that best suits you or the that you like the most The chicken is already seasoned with salt and pepper and what we are going to do with it is to seal it on the outside, leaving it raw inside . For this, always, the fire is very strong
And after a couple of minutes we turn the pieces of chicken to seal it on all sides the skin of the chicken, I like to leave it because later there are those who like to find it on the plate but who do not like it to be removed and that’s
It but yes, it must be said that it adds a lot flavor to the dish. That’s why I prefer to leave it to them and if that’s it, I’ll take it back when it’s already plated . Anyway, when the chicken is well sealed but raw inside,
We’re going to remove it from the casserole and reserve it for later . We could leave it here, that is to say that it really It is not necessary to remove it and we could do it together with the rest of the vegetables
But if we do not have room, as is my case, we remove it and continue with the preparation In the same juices that the chicken has released during its sealing, first we lower the power of the fire and add an onion a red pepper a green pepper carrot
And two or three cloves of garlic All of it chopped but not in very small pieces, that we will find this vegetable on the plate later to all this we add a pinch of salt and a pinch of black pepper freshly ground
And then we let all these vegetables cook for about 10 minutes always over a low moderate heat and stirring frequently here you could add other vegetables of your choice, but this suggestion that I propose to you, it works great.
After those 10 minutes, we are going to add an ingredient that is great for this stew A handful of parsley, much better if it is fresh and chopped , gives it a fresh touch and a very interesting color. We integrate it with the rest of the vegetables
And let it It cooks for a minute, no more time is needed . After this time and without delay, we add a couple of peeled and chopped tomatoes. It is very important that the tomato is peeled , otherwise we will find the skin in our stew later
And its texture is not exactly pleasant to the palate. , so peeled much better . We integrate it with the rest of the vegetables and once again let it cook for another 10 minutes if you do not have a natural tomato because crushed tomato would work perfectly 400 grams more than enough
And the preparation process would be the same let it cook for 10 minutes after all this time with the frying already well advanced that you’ll see what color it will give our stew later. We are going to add a tablespoon of wheat flour, this flour is going to slightly thicken our sauce
. We integrate it and let it roast for a couple of minutes. All this always on a moderate heat . In fact, we have not touched the temperature since we started adding the vegetables
With all this I have already done it is the turn to add here the chicken legs that we had reserved from the beginning The thighs or the part of the chicken that you are using We integrate it with the stir-fry that we have just prepared a stir-fry with a lot of vegetables
And that then it will give our stew an exquisite touch and not only in flavor but also in terms of color that the food enters through the mouth is clear but first it must enter through the eye once all this is done there is nothing left to cover with liquids
You could add a little white wine but I am going to skip this step and directly cover this water with water, we are going to add a pinch of salt so that the broth and the chicken are absorbed from now on. do your share of salt including in the center of the thighs
And now, we make a few small circular movements in the casserole more than anything to make sure that all the ingredients are well distributed throughout it and now look look it has been to stir everything slightly and That it was water has already taken on a very interesting color
And even here it hasn’t cooked anything. So imagine the broth that is going to form here while the chicken is cooking . Speaking of cooking, let’s let it cook over medium heat for 20 to 40 minutes and you will say, 20 to 40 minutes?
That’s a very wide range, can’t you be more specific in time please? Well, yes, but it depends on the variety of chicken. If the chicken is white and younger, it will be more tender and it will take just 20 minutes to cook
, but if it is something older, it will take a little longer, around 40 minutes , so it depends on more tricks from the cooking: so that it is really delicious we cook it without the lid, uncovered. This way there will be evaporation of liquids and what is more important
There will be concentration of flavors and the sauce will also weigh and in the end we will obtain something like this , a chicken stew in the style from my grandmother with the thick sauce, napante, as promised a stewed chicken that is… pure ambrosia!
Ingredientes:
– 1 pollo cortado en trozos
– 2 cebollas medianas picadas
– 2 dientes de ajo picados
– 2 tomates maduros pelados y picados
– 1 pimiento rojo picado
– 1 zanahoria picada
– 1 cucharada de aceite
– 1/4 taza de vino blanco
– 1 cucharada de tomillo
– 1/2 taza de caldo de pollo
– Sal y pimienta al gusto
Instrucciones:
1. Calienta el aceite en una olla grande a fuego medio.
2. Agrega el pollo y cocina hasta que esté dorado.
3. Agrega la cebolla, el ajo, el tomate, el pimiento rojo y la zanahoria. Cocina por unos minutos.
4. Agrega el vino blanco, el tomillo, el caldo de pollo, la sal y la pimienta.
5. Reduce el fuego a bajo y deja que se cocine a fuego lento durante unos 45 minutos.
6. Sirve caliente.
