Entrees

Panamanian Stewed Chicken-Panama

Panamian Stewed Chicken

I’m of the opinion that you can never go wrong with chicken for a meal, but especially chicken that has been cooked in the most delicious sauce. And well, when it includes fresh vegetables like celery and bell peppers, that’s an added bonus. There isn’t anything overly special or gourmet about this Panamanian Stewed Chicken but I think that’s what makes it so tasty-it’s simple fare at its best. Stewed chicken with sauteed vegetables-I think anyone likes this combination of foods. It produced the most alluring of culinary smells while cooking and eating it was even better.

I know next to nothing about Panamanian cuisine, however, if there are dishes to be had there that are half as good as pollo guisado estilo panameno, I’m sure I’ll leave sated. And to make your chicken “especially” Panamanian, serve it with plantains.

Panamian Stewed Chicken

Pollo guisado estilo panameno-Panamanian Stewed Chicken

Recipe courtesy of Steven Raichlen’s Healthy Latin Cooking 

1 1/2 tablespoons canola oil

6 boneless, skinless chicken breasts

3 cloves garlic, minced

1 tablespoon coarse mustard

1 1/2 teaspoons curry powder

1/2 teaspoon dried oregano

1 onion, finely chopped

1 rib celery, finely chopped

1 red bell pepper, thinly slivered

1 green bell pepper, thinly slivered

3 cilantro sprigs

3 tablespoons chopped fresh flat-leaf parsley

2/3 cup dry white wine or water

1/3 cup tomato puree

1 chicken bouillon cube, crumbled

Salt and ground black pepper

-Heat the oil in a large nonstick skillet over medium heat. Add the chicken, garlic, mustard, curry, and oregano. Cook for 5 minutes, or until the chicken is browned. Add the onions, celery, bell peppers, cilantro, and 2 tablespoons of the parsley. Cook over medium heat for 8 minutes, or until the vegetables are soft. Increase the heat to high, add the wine or water, and bring to a boil. Stir in the tomato puree and bouillon cube and bring to a boil. Reduce the heat to medium and simmer for 5 minutes. Season with salt and black pepper.

-Cover the skillet, reduce the heat to low, and simmer for 5 minutes, or until the chicken is very tender and no longer pink and a meat thermometer inserted in the center of a breast half registers 165 degrees F. Season with more salt and black pepper, if desired. Sprinkling the remaining 1 tablespoon parsley on top.

Makes 6 servings

Panamian Stewed Chicken

Panamian Stewed Chicken

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