Ingredients for Chicken Guisado
- 1 green bell pepper
- 1 medium onion
- 1/4 cup fresh cilantro, plus extra for garnish
- 4 cloves garlic, minced
- 0 Bay Leaves
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, peeled and chopped
- 1/2 cup dry red wine
- 1/2 cup beer
- 1 (28 ounce) can tomato sauce
- 0 Beef
- 0 Sazon Goya With Coriander And Annatto
- 1.5 lbs boneless skinless chicken breasts
- 2 cups beef broth (made from 4 bouillon cubes)
- 1 tablespoon ground coriander
- 1/2 cup water (optional)
- white rice or noodles (for serving)
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How to Make Chicken Guisado
- In a large deep pan or slow cooker, combine 2 cups of beef broth (made from 4 bouillon cubes), 1 (28 ounce) can of tomato sauce, and 1 tablespoon of coriander seasoning. Bring to a medium heat.
- Roughly chop 1 medium onion, 1 green bell pepper, 2 medium potatoes (peeled and cubed), and 2 medium carrots (peeled and chopped). Add to the tomato sauce mixture.
- Stir well and allow to simmer for 10 minutes.
- Add 4 cloves of minced garlic and 1/4 cup of chopped fresh cilantro to the vegetables. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 30 minutes.
- Add 1/2 cup of dry red wine and 1/2 cup of beer. Stir to deglaze the pan.
- Cut 1.5 lbs boneless, skinless chicken breasts into quarter-sized pieces. Add to the mixture in the pan.
- If the mixture becomes too thick, add 1/2 cup of water.
- Continue to cook on low, stirring occasionally, for 45-60 minutes, or until the chicken is cooked through and the flavors have melded.
- Serve hot over plain white rice or with your favorite noodles for a heartier soup. Garnish with extra cilantro if desired.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
23g
Fat
10g
Carbs
9g
