Pollo Gusada
kmid says:
"Alright, ya'll have asked me to post some of my receipes, so here ya go. I've been blessed with learning from some of the best cooks and just plain great people. My family and I enjoy food from all over the world and I've finally made a personal commitment to expanding and sharing what I've learned and experienced.
Sharing good food, good wine, and being with friends and family,..that has to be part of what the big man upstairs put us on this rock to do.
And always remember one thing,...make a commitment and do something nice for one stranger each day.
Enjoy and great eating.
This recipe is from my long time friend and whom I look upon as my second mother. "
Estimated Cooking Time: 2.5 to 3.5 hours - lots of simmering time.
Chicken breasts or thighs or both, I cook for 10 people and use a large package of around 4 - 5 lbs.
onions (1015), green bell peppers (4 - 5 med), very ripe red tomatoes (8 med) (not roma), fresh garlic, cilantro, potatoes, mexican spices, serano peppers, chicken broth, sea salt, pepper, masa, butter (real), small amount of veg oil.
Note: if you have a juicer, you are going to shave quite a lot of time off of the prep.
3 tbsp real butter in large skillet,
add 3 tspns finely minced fresh garlic,
and about 3 tbsp veg. oil, heat.
once garlic has had a chance to slightly brown, add chicken, sea salt, pepper, and salt free mexican spices. Brown chicken on med heat until all sides show color, add one can chicken stock.
In stock pan, put another can of chicken stock, more garlic, butter, and diced onions (1/2 - 3/4 cup). Heat.
Juice bell peppers and tomatoes, set aside. If the only thing you have is a food processor, then you will need to process, stain with spoon and fine wire mesh strainer.
Put finely strained juice into stock pot and heat but do not boil. Add browned chicken, stock that chicken was cooking in, and extra chicken broth to the stock pot.
Heat uncovered on med heat for 2 hours. Take masa, (tortilla mix), put in bowl with little water and add to mix. Reduce mix and stir frequently. 30 minutes before serving add diced potatoes (3 med) and continue to heat. Add ground cilantro about 10 minutes from serving.
Serve over spanish rice and/or homemade gorditas and salsa.
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Recipe Link:
https://www.kingwood.com/recipes/view_recipe.php?recipe_id=115
