Pollo Guisado - CTown x Knorr Partnership
Mi Gente. This year I had the honor to work with CTown and Knorr to create a dish for Mother's day that was inspired by my mother. That was a no-brainer, growing up in a Hispanic household Pollo guisado or stew chicken was part of our weekly menu. As a child, I remember waking up Saturday mornings and heading to the nearest supermarket in our neighborhood (which at the time was CTown) and as my mother shopped for essentials such as rice, beans, and fresh veggies I would run aisle by aisle inspecting ingredients and products. Never did I think later in life I would be representing snippets of my childhood in a video for mothers day.
As a stay-at-home mom, my mother would often season her chicken early in the day with her homemade sazon and Knorr chicken bouillon. Marinating meats for long periods helps flavors penetrate and enhances the final flavor of the dish.
In this pollo guisado dish, I didn't use my mother's sazon (which by the way she called me out on) but I did keep it super traditional by adding the same fresh ingredients and Knorr's caldo de pollo. I allowed it to marinate in the fridge for 4 hours before I removed it and placed it on my countertop allowing it to come to room temperature before I began the cooking process. When cooking traditional dishes like this one I try to always have my daughter Hailee close by with the hopes that she learns the tips and tricks my mother passed down to me. A step my mother never skips and you shouldn't either is adding sugar to pipping hot oil. This not only browns the chicken but it also creates an additional layer of flavor.
Feel free to make this recipe your own by substituting any ingredients you dislike and when you try this recipe don't forget to let me know what you think.
Mama Carmen’s Pollo Guisado
1 pollo entero (10 piezas)
1 pimiento cubanelle
½ cebolla picada
¼ taza de alcaparrado
5 dientes de ajo
2 cucharaditas de orégano
1 cucharadita de sal
1 ½ cucharadas de caldo de pollo Knorr
½ taza de cilantro macho
1 ½ cucharada de salsa china
2-3 cucharadas de aceite
1 cucharadita de azúcar
½ cucharada de pasta de tomate
2 tazas de agua
¼ taza de cebollas
½ taza de pimientos verdes y rojos
1. Lavar las piezas de pollo con agua y limas
2. Usando un pastel y un mortero, prepare la pasta de ajo y orégano agregando sal y triturando hasta obtener una consistencia suave.
3. Sazone el pollo con alcaparrado, cebolla, chile cubanelle, cubitos de pollo Knorr, mezcle bien, cubra y deje marinar durante al menos 1 hora.
4. Agregue aceite y azúcar a una olla a fuego medio-alto y deje que el azúcar se caramelice antes de agregar el pollo para que se dore. Guardar marinada para usar luego
5. Mientras el pollo se dora, agregue la pasta de tomate y el agua a la marinada sobrante, agregue al pollo y deje hervir a fuego lento.
6. Cubra el pollo durante 20 minutos, una vez que la salsa se haya reducido a la mitad, destape y termine con rodajas de cebolla y pimientos.
Grandma Carmen’s Stew Chicken
1 whole chicken (10 pieces)
1 cubanelle pepper
¼ cup alcapparrado
5 garlic cloves
2 tsp oregano
1 tsp salt
1.5 tbsp Knorr caldo de pollo
½ cup Cilantro macho
1 1/2 tbsp soy sauce
2-3 tbsp oil
1 tsp sugar
½ tbsp tomato paste
2 cups water
¼ cup Onions
½ cup Green & red peppers
1. Wash chicken pieces with water and limes
2. Using a pastel and mortar prepare garlic and oregano paste by adding salt and crushing until a smooth consistency
3. Season chicken using alcaparrado, onions, cubanelle pepper, Knorr chicken flavor bullion, mix well, cover and allow to marinate for at least 1 hour.
4. Add oil and sugar to a pot over medium-high heat and allow the sugar to caramelize before adding the chicken to brown. Save marinade
5. While chicken is browning add tomato paste and water to left over marinade add to chicken and allow to simmer.
6. Cover chicken for 20 mins, once sauce has reduced by half uncover and finish off with sliced onions and bell peppers.
Watch me make this recipe: