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Recipes
Guiso de Polo Y Maiz (Chicken & Corn Stew)
Guiso de Polo Y Maiz (Chicken & Corn Stew)
Guiso de Polo Y Maiz (Chicken & Corn Stew)
photo credit: Ev Thomas
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
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Mediterranean Cuisine
Soups and Stews
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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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