Guiso de Polo Y Maiz (Chicken & Corn Stew)

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This stew uses Spanish chorizo, boneless chicken breasts, tomatoes, corn kernels, sqaush, sherry, chicken stock, onion and green or red bell peppers.
Recipe By: Havana Café, Chef B.J. Hernandez
  • PrepN/A |
  • TotalN/A |
  • ServesN/A

Ingredients

    • 2 tbl pure Spanish olive oil
    • 1 1/2 lb boneless chicken breast
    • 2 links of Spanish chorizo sausage sliced (approx. 8 oz)
    • 1 medium onion, chopped
    • 1 each medium green and red pepper, seeded and chopped
    • 3-4 cloves garlic, chopped
    • 1 cups fresh or canned tomatoes, drained and chopped
    • 3 tbl cooking sherry
    • 8 cups chicken stock
    • 2 medium potato, peeled and cubed
    • 1 cups squash (calabaza, hubbard or butternut), peeled and cubed
    • 4 c fresh orn kernels (from 8 ears) or frozen orn
    • 1 tbl chopped cilantro

Instructions

1. In a large saucepan heat oil over medium-high heat until fragrant, then brown chicken breast. Once browned, remove chicken and reserve. Reduce to medium heat and add chorizo, onion, pepper and garlic.

2. Cook, stirring until the vegetables are tender, 6-8 minutes. Add the sherry to deglaze the pan, then add tomatoes, stock, potatoes and squash. Cook covered an additional 15 minutes.

3. Add the corn, reserved chicken, salt and pepper and cook partially covered until all the vegetables are tender about 20 minutes.

4. Correct the seasonings and serve in warm bowls. Garnish with cilantro and enjoy the dish with tostones (fried plantains) and white rice.

Additional Notes

salt and freshly ground pepper to taste
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