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Monday, February 20, 2012

Dominican Gone Crock Pot - Pollo Guisao

Holy erase-face, Bat Thumb, doesn't that look tasty? Meet my Pollo Guisao, a classic Dominican entree.



I usually get one of two reactions from people when they find out my ethnic background (I am predominantly Dominican and Irish):


    1. {eyes widen} "NO WAY!!!" or
    2. {eyes widen} "So that's why you look so, uh, exotic."


(Why is it always the creepy guys who respond via response #2? You know who you are.)


As a child, I spent many summers with my mom and sister in the Dominican Republic, enjoying food, fun, and family. My mother and aunts made the Dominican classics like pros. Today, I want to share with you something my mother has made throughout my life that I have desperately been trying to recreate. While it never tastes as good as mom's, I've certainly gotten close. Click here to print the recipe.




Pollo Guisao in the Crock Pot


Ingredients for Chicken Seasoning

  • 1 ½ tbsp paprika
  • ½ tsp cinnamon
  • ½ tsp cayenne
  • 1 tsp garlic powder
  • 1 ½ tsp salt
  • 1 tsp pepper
  • EVOO
  • 4-5 chicken thighs, bone-in, skin-on
Mix dry ingredients in a large bowl (through pepper). Add enough EVOO to make a wet paste (about 2-3 tablespoons). Add chicken thighs to the bowl, and toss, making sure chicken is evenly and thoroughly covered. Set aside. 





Remaining Ingredients
  • 2 tbsp vegetable oil
  • 1 tsp sugar
  • 2 tbsp tomato paste
  • ½ cup chicken stock, plus 2-3 cups
  • 1 large onion, julienned
  • 2 bell peppers (any color), sliced
  • 3-4 cloves garlic, minced
  • 1 tsp cornstarch, plus 1-2 tbsp cold water



Heat oil and sugar over medium-high heat in a dutch oven or heavy bottom pot.


Add chicken, skin-side down, in batches. Brown both sides and then remove chicken. Place chicken in crock pot, skin side up.


Add onions and bell peppers to pan, sauté until vegetables brown.


Add garlic and tomato paste. Sauté for 1 minute. Deglaze with ½ cup of chicken stock, scrapping up the brown bits from the bottom of the pan.


Add veggie mixture to crock pot. Add another 2 cups of chicken stock to crock pot. Dilute cornstarch in 1-2 tablespoons of cold water, and add to crock pot. Cook on low for 6-7 hours. Before serving, add additional salt and pepper to taste, if needed.


Serve over rice or plantains, and enjoy!!


Click here for a printable version of my recipe. 

Cheers! And Happy Presidents' Day!

P.S. I'm linking up here:






OurDIYDiaries


 
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