This substantial chicken stew, also known as gumbo de pollo, is similar to Puerto Rico’s famous arroz con pollo, only brothier and served in bowls.
Tag: Stewing
Asopao de Pollo
Zarzuela de Mariscos
(Spanish seafood stew)
Zarzuela de mariscos is an excellent seafood stew from the Catalan coast of northeast Spain.
Quimbombó Guisado
(Puerto Rican stewed okra)
Okra, or quimbombó, was introduced to Puerto Rican cooking by African slaves. This easy dish makes excellent use of these green pods with their unique texture and taste.
Puchero
(Spanish meat and chickpea stew)
Puchero is a meat and chickpea stew from the Andalusia region of Spain. Pork, sausages and often chicken are slow-simmered with hearty vegetables and garbanzo beans.
Pozole
(Mexican pork and hominy stew)
Pozole is a special occasion dish in Mexico, especially in Guerrero State. This hominy-studded stew is well known as a cure for hangovers and is often eaten in the wee hours of the morning as a preventive.
Porotos Granados
(Chilean pumpkin and cranberry bean stew)
The origins of Chile’s porotos granados reach back into pre-Hispanic times. The basic ingredients — pumpkin, beans, corn and tomatoes — are all indigenous to the New World.
Pollo Guisado
(Dominican, Puerto Rican stewed chicken)
This delicious dish of chicken stewed with vegetables is an indispensable part of Dominican cooking. Puerto Ricans devour it too!
How to Stir a Pot
What’s the best way to stir a pot? Seems simple, doesn’t it? But there’s actually an old chef’s secret for the best way to mix it up.