This recipe for pollo guisado is super easy and very tasty. The spicy, shredded chicken is a great filling for both tacos and enchiladas. Yum!
Because good tomatoes aren’t in season yet, I used 6 whole canned tomatoes which equaled the same amount of 3 medium fresh tomatoes. The recipe calls for 1/4 cup of chipotle in adobo sauce. This is the sauce that the chipotle peppers are packed in. Instead of scooping out the sauce, I used one whole chipotle pepper and pureed that with the tomatoes. The mixture was pretty spicy but still good. For a milder sauce, use less chipotle pepper or just use the adobo sauce like the recipe says. This recipe could easily be doubled or tripled to feed a crowd. Enjoy!
-recipe from Diners, Drive-Ins and Dives Cookbook by Guy Fieri
(adapted recipe from Maria’s Taco Xpress in Austin, TX)
The pollo guisado chicken is a little bit sweet, spicy, tender. It’s crazy good. Makes 4-6 servings.
2 pounds boneless, skinless chicken thighs
3/4 teaspoon kosher salt, plus more to taste
3 medium tomatoes, diced
1/4 cup canned chipotle en adobo sauce
3/4 teaspoon ground cumin
3/4 teaspoon garlic powder
3/4 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons vegetable oil
1 onion, diced
Serving suggestions: crisp taco shells, shredded lettuce, diced tomatoes, and shredded Cheddar cheese.
Put the chicken in a saucepan with salted water to just cover. Bring to a simmer and cook until just cooked through, about 25 minutes. Let cool; shred the chicken.
Put the tomatoes, chipotle sauce, cumin, garlic powder, 3/4 teaspoon pepper, 3/4 teaspoon salt, and 1 cup water in a blender. Puree until smooth.
Heat the vegetable oil in a saucepan over medium heat, add the onion, and cook until the onion is golden, about 7 minutes. Add the chipotle mixture and bring to a simmer. Then add the chicken and simmer until the sauce thickens and the chicken is tender, about 15 minutes. Season with salt and pepper to taste.
Serve the pollo guisado in crisp taco shells with lettuce, tomato, and cheese.
Comments are closed here.