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Pollo Guisado Recipe Review


Saturday, February 23, 2013

I made this last night for dinner as part of the What's Cookin', Good Lookin'? recipe challenge on my maintenance team:

www.food.com/recipe/domi
nican-pollo-guisado-stewed
-chicken-261430


I made a few changes to lighten things up and due to lack of availability of certain things here in Italy. Firstly, I only used chicken thighs, took the skin off and cut off the visible fat (a good thing to do with any stew, in my opinion, otherwise the fat totally overwhelms the flavor). I can't get cubanelle peppers here, so I used red ones (my favorite!) instead. And I can't get adobo seasoning here, so I used my go-to Latino/Cajun spice mix in place of it in an equal amount, and added extra garlic salt to taste.

The result? A wonderfully delicious stew that tastes much richer than it would seem. I had some leftovers for lunch today and it was even better. I served it with coconut rice and black beans and a salad and it was incredibly filling. Yum!

In case you're interested, here's a recipe for my spice mix:

2T hot paprika
1T ground cumin
1T oregano
1 tsp fresh ground pepper
1/2 tsp garlic salt
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Member Comments About This Blog Post:
KANOE10 2/24/2013 9:23AM

    That stew looks really good. I like adobo also! Thanks for your review.

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MERRY_XMAS 2/23/2013 1:07PM

    emoticon

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YOJULEZ 2/23/2013 12:34PM

    Sounds great, and your spice mix is probably better than Adobo anyway!

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-AMANDA79- 2/23/2013 11:42AM

    Oh my! It is freezing cold here and I would love some of your leftovers! Looks delicious!


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KRISTINE99 2/23/2013 11:26AM

    This stew sounds amazing! Keep being the culinary awesome you :)

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MONKEYSHINE5 2/23/2013 10:37AM

  Sounds good I think I will try this for my husband tonight! Thanks for the review!

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