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    Preparation Time
    30 Mins
    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


    Non Stick Pan

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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      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.


      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


      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.


      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.


      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.


      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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