Popular Features:
View Cart

Guiso de Polo Y Maiz (Chicken & Corn Stew)

 
Guiso de Polo Y Maiz (Chicken & Corn Stew)
default recipe image
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
  • PrepN/A |
  • TotalN/A |
  • ServesN/A
Print
0
Be the first to rate!0
Email

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

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like

Featured Recipes

  • Roasted Chile Queso Dip

    Use this Roasted Chile Queso Dip as a dipper for warmed tortillas, tortilla chips or even chicken or meat skewers.

  • Sopes

    Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea

  • Pork Chile Verde

    This recipe for chile verde uses fresh or canned chiles and tomatillos. Optional garnishes include cilantro and cracklings.

  • Lisa Fain’s Sour Cream-Chicken Enchiladas

    Chicken is baked then shredded. The enchiladas are rolled with chicken, onion, chiles, tomatillo sauce and sour cream. These enchiladas are even better the next day and freeze well too. Makes 24 enchiladas.

  • Shrimp Fajitas

    A seafood version of an otherwise well known meat dish.  The name "fajitas" refers to the type of me

  • Blood Orange Margarita

    Recipe for a Blood Orange Margarita with sugar, triple sec, tequila and fresh blood orange juice.