Featured Recipe: Pollo Latino Guisado
By hola | Published | 3 Comments
This Latino Chicken recipe was especially prepared for Hola Cultura by Chef Benjamín Velásquez, Director of the Carlos Rosario School Culinary Arts Academy. (Photos courtesy of the Carlos Rosario School)
Ingredients
- 3 lb whole chicken
- 1 lb fresh tomatoes, diced
- 1 lb fresh carrots
- 8 oz. green bell peppers
- 1/4 tablespoon chopped garlic
- 1/4 tablespoon ground cumin
- 1/4 tablespoon ground black pepper
- 1/4 tablespoon salt
- 16 oz chicken stock
- 1 onion cut in half, one half for the chicken the other for the sauce
- 2 oz of corn oil
Directions
Clean and dry the chicken and season with salt and pepper. Add a half onion in the cavity of the chicken and tie with butcher string. Bake the whole chicken on a bed of carrots for 45 minutes or until cooked. Set aside. (Can also sauté or bake the chicken before adding to the home-made tomato sauce.)
In a blender, combine the tomatoes, green bell peppers, roasted carrots from the pot, fresh garlic and cumin. Add 16 ounces of chicken stock seasoned with one tablespoon of chicken base instead of salt, and blend for a few seconds.
Cut the remaining half onion in small dice. In a saucepan, add the vegetable oil and onions and cook for 3 minutes or until the onions turn golden. (If you like wine or beer, add half a cup at this step.)
Add sliced potatoes and the whole chicken to the blended sauce with the onions and let it simmer for 15 minutes. Baste the whole chicken with the tomato sauce every five minutes until the potatoes are cooked and the sauce is thick.
Serve the chicken with a slice of potato, a seared slice of tomato and a seared slice of green pepper. You may also add some watercress for garnish and color contrast.
Read our interview with Chef Velásquez in English or Español.
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