Pollo Guisado (Chicken Stew)
From Cuisine of the American Southwest by Anne Lindsay Greer This stew is rarely served alone as a main course, but rather is frequently used as a filling for Tortas, Tacos or Chalupas (or, in the case of the Wallins, Fajitas)
Recipe type: Main Dish, Poultry
  • 2 pounds boneless raw chicken, skinned and cut into bite-size pieces, see note*
  • ½ cup flour
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoon vegetable oil
  • 1-2 tablespoon butter
  • 1 medium onion, minced
  • 1 small bell pepper, minced
  • 1 14.5 ounce can Italian plum tomatoes with the juices
  • 1 teaspoon ground cumin
  • Chicen stock, if needed to thin, see note*
  • salt and pepper to taste
  1. Place the flour, salt and pepper in a bag. Add the chicken in several batches and shake vigorously to coat very lightly with the seasoned flour. In a large skillet, saute the chicken in the oil and butter over medium heat until all sides are lightly browned. Add additional butter if necessary (my mom says she find this is always necessary!). Remove the chicken.
  2. Saute onion and bell pepper 1-2 minutes in the remaining fat in the skillet. Stir in the tomatoes and the juices breaking up the tomatoes with a fork. Stir in the cumin and simmer uncovered for 20 minutes. Add the chicken and some stock if the mixture seems too thick. Simmer, stirring occasionally, for 8-10 minutes. Add salt and pepper to taste.
  3. Serve as a filling for tortas, tacos, chalupas or fajitas and top with whatever toppings you like (cheese, lettuce, tomato, sour cream, guacamole, yadayada). Yields enough filling for about 12 tacos.
  4. *Note: Because this is a filling, the amounts of chicken and liquid are variable depending upon how you plan to use it.
Recipe by This Week for Dinner at https://thisweekfordinner.com/pollo-guisado-chicken-stew/