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Are you a cooking master? Possibly you are just a kitchen area professional? Or like numerous others, you might be an amateur.Whatever the case may be, helpful cooking recommendations can add some fresh ideas to your cooking. Take a while and also find out a couple of points that can sprinkle some brand-new enjoyable into your kitchen area routine. This Mofongo Volcano w/Pollo Guisado (Chicken Stew) recipe maybe a perfect fit for you.

Prepare chicken breast, cut into 1" cubes.
You need garlic, minced.
Use fresh oregano, minced.
You need salt.
Use adobo.
You need cumin.
Use olive oil.
You need to prepare plantains.
Use water.
You need better than bouillon concentrated chicken stock.
You need yukon gold potatoes, chopped.
You need to prepare large carrots, sliced.
Provide celery, sliced.
You need to prepare yellow onion, sliced to half rings.
Prepare sofrito.
Provide tomato sauce.
Prepare bay leaf.
Prepare sazon goya con cilantro y achiote.
You need to prepare bag of chicharrones (fried pork skins).

I have never measured the ingredients so I guessed on them. Serve over white rice with some corn niblets and you have a very filling, delicious meal. One such popular Puerto Rican dish is pollo guisado, or stewed chicken. Some call it chicken fricassee, but no matter the name, this pollo guisado recipe is simple to make and delicious for any weeknight meal.

Put olive oil, salt, adobo, 1 tbsp oregano, and 2 garlic cloves (minced in a food processor). Chop until well mixed.
Put chicken in a ziplock bag with marinade. Let marinade for at least a day up to 12 hours in the refrigerator..
Cut a slit in the skin of the plantain. Try not to cut into the fruit..
Pull back the peel from the slit..
Cut off the ends and discard. Then cut the slices at an angle about 3/4" thick..
Repeat this for the other plantains. Fully submerge in salt water (salt to about the taste of ocean water). Place in the fridge to soak.
Start to brown the chicken in batches in a dutch oven over medium heat. Do not crowd the pan or you wont achieve browning, you'll actually end up steaming the chicken. Remove the chicken as its brown to a bowl..
Lower the heat to medium. In the same pot cook your onions and garlic till aromatic (about 3-5 minutes)..
Add one cup water and scrape as much if the frond as you can off the bottom of the pan. Simmer for two minutes.
Add sofrito, tomato sauce, sazon, water, better than boullion or equivalent, celery, potatoes, carrots, bay leaf and cilantro. Cook for five minutes.
Simmer for 10 minutes over medium-high heat..
Add chicken and then simmer for another 20 minutes. Season to taste with adobo and/salt. All done! Cover and put this to the side. Its time too make the mofongo..
Bring a medium sauce pan filled with water to boil..
When the water comes to a boil place the 1/2 of your plantains in the boiling water. Set timer for ten minutes. You'll want to remove the plantains when they can be pierced by a fork..
While waiting for the water to boil, lay the other 1/2 of your soaked plantains out on paper towels and put another one over them to pat them dry. Try to get them really dry. These will be going into hot oil pretty soon, dont want splatter all over your arms..
Pour enough oil to make a 1 inch thick pool on the bottom of a hot sautee pan over medium heat. Let it heat up until you can feel the heat when you hold your hand about 6 inches away. Another way to test the oil is put a tiny piece of plantain in the oil. If it starts to cook immediately youre ready. While waiting you can line a large plate with paper towels to absorb the extra oil from the cooked plantains..
You can also mash the remaining minced garlic in a mortar and pestle.
And crush your chicharrones in a large bowl..
Using a spider (basically a wire mesh spoon) place the plantains in the hot oil. Allow to brown and then move to the paper towel lined plate..
To help your mixing efforts, go ahead and chop up the fried plantains..
Then combine the garlic, chicharrones and plantains (fried and boiled) in a bowl. Mash with a potatoe masher until you get a very stiff dough. Depending on how done you're plantains are you may need a food processor to help you out, don't be shy..
Work the dough with your hands to make a volcano looking bowl on your plate. The mofongo is very crumbly so it's easiest to form the walls in your hands and then place them down next to the previous section. Be patient!.
Pour in stew garnish and eat up..

Serve with a side of white rice and your family is sure to love a traditional Puerto. If you have ever visited the Dominican Republic, chances are you've tasted the flavorful chicken dish called pollo guisado. After spending many years living in the Dominican Republic, nothing takes me back more than making a big batch of pollo guisado, the most tender, flavorful chicken you'll ever eat. If your Pollo Guisado dries up too much add more water. Add a little more water if the chicken stew is too dry.

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