Posted by: Zorymar | April 2, 2011

Guiso de Pollo (chicken stew)

This “guiso de pollo” was one of my grandma’s staple dishes, she would use it in recipes such as the Venezuelan polenta, serve it with some rice and tajadas, spoon it over some pasta, or use it as a filling for delicious Venezuelan empanadas… in other words, this is one versatile dish that you can eat whichever way you want, and it has that combination of savory and sweet that I love, I hope you’ll love it too!

1 kilo of ground chicken or turkey, or chicken or turkey breast finely diced
1 tablespoon Worcestershire sauce
1 tablespoon vegetable oil
1 large red pepper
1 large onion
3 cloves of garlic
4 ripe Roma tomatoes
1 tablespoon of strained capers
1 tablespoon ketchup
2 tablespoons sweet red wine, like Marsala or Moscatel
1/3 cup green olives stuffed with red peppers (like Manzanilla), chopped
1/4 cup raisins
Salt and pepper to taste

Grate half an onion and half a red pepper. Season the chicken or turkey with salt, pepper and Worcestershire sauce. In a large saucepan place the oil at medium heat, add the grated onion and pepper and cook for about 2 minutes, then add the seasoned chicken or turkey, cook at medium heat stirring often to make sure the meat doesn’t stick together in big lumps. Once the chicken or turkey is cooked, blend the remaining onion and pepper with the tomatoes, garlic, capers and a splash of water, then add the mix to the sauce pan. Add the ketchup, wine, olives and raisins, stir to combine and let cook half-covered at medium-low heat until the liquid is absorbed, about 15 to 20 minutes.



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