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    Preparation Time
    30 Mins
    Difficulty
    Medium
    Spice Level  

Mexican Pollo Guisada with Tortillas & Guacamole with Pico De Galloby Cook Gourmet

Rs. 598 Serves 2

We present a fusion comfort food influenced by both Dominican and Mexican cuisines. A traditional Dominican chicken stew combined with Tortillas and served with Guacamole accompanied with Pico De Gallo.

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Rs. 598Serves 2

NUTRITIONAmount Per Serving

    • Calories450

YOU WILL NEED

    Non Stick Pan
    Saucepan
    Salt
    Pepper
    Water

INGREDIENTSPortion for 2

    300 gms Chicken
    2 tbsp Olive Oil
    4 tbsp Onions Chopped
    2 Jalapenos, sliced
    1 tbsp Garlic Chopped
    1 tsp Flour
    1 tsp Butter
    1 tbsp Cook Gourmet Red Chilli Sauce
    1/2 cup Tomatoes Chopped
    3/4 tsp Chicken Stock Powder
    1 tbsp Cumin
    2 tbsp Coriander Chopped
    4 Tortillas
    4 tbsp monetary jack, sharp cheddar cheese
    4 tbsp Guacamole

    For Pico De Gallo
    Onions, Tomatoes,Cucumber, Garlic, Jalapeno
    Coriander Chopped
    Cumin Powder
    Juice of 1 Lemon
    1 tsp Olive Oil

    Cook Gourmet

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    DIRECTIONS

       
      1

      Prepare Chicken Broth Mixture In a saucepan bring 1/2 cup (120 ml) of water to boil and add chicken stock powder. Mix well and keep aside.

       
      2

      Cook Flour & Butter On low heat in a small non-stick pan add butter and flour, stir till light brown for 30 seconds. Flour and butter mixture will start releasing biscuit flavor. Set aside for later use

       
      3

      Start with Pollo Guisada Put a non-stick pan on medium heat add olive oil, garlic and onions, stir and fry for 2 minutes, till it softens and is light golden brown in color. Add tomatoes and cook for 3 to 4 minutes till they are soft and mashed.

       
      4

      Add chicken to Tomato Mixture Add chicken, salt and pepper to taste and stir for 5 minutes. Add chicken broth and simmer for 5 minutes, then add the cooked flour and butter mixture and stir instantly to avoid lumps.

       
      5

      Add Red Chilli Paste & Other Spices Stir in Cook Gourmet red chilli paste, cumin, coriander powder and jalapenos and stir for 4 to 5 minutes until water is absorbed, the mixture should not be too dry. Add coriander and remove from heat.

       
      6

      For Final Serving For Pica De Gallo, in a bowl mix onions, tomatoes, cucumber, garlic, jalapenos, coriander, cumin, lemon juice and olive oil. Add salt and pepper to taste. Warm tortillas for 2-3 minutes. On a plate keep hot tortilla and spoon chicken mixture on half of tortillas, sprinkle grated cheese on top and cover the other half side of tortilla to make a half moon shape. Serve with Guacamole and Pico de Gallo

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