Recipe courtesy of Fernando Ezeta
Pollo Guisado
Getting reviews...
- Level: Easy
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 629
- Total Fat
- 49 g
- Saturated Fat
- 11 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 39 g
- Cholesterol
- 222 mg
- Sodium
- 795 mg
- Level: Easy
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 629
- Total Fat
- 49 g
- Saturated Fat
- 11 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 39 g
- Cholesterol
- 222 mg
- Sodium
- 795 mg
Ingredients
Directions
- Boil the chicken for 25 minutes or until cooked. Set aside.
- In a blender combine the tomatoes, chipotle sauce, garlic, cumin, pepper, salt and add 9 ounces of water and blend for a few seconds.
- In a saucepan add the vegetable oil and onions and cook for 3 minutes or until the onions turn golden.
- Add the chipotle mixture and the chicken to the saucepan with the onions and cook over medium heat 15 minutes.
