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Chicken Guisada    HT  MC  Mexican  65mins


Serves 4   Hot  Poultry  Main Course  Mexico   Nth American  North America  Gluten Wheat Dairy free




4 Large Chicken Pieces
3 Garlic Cloves

3 Bay Leaves, crushed
2 teasp Salt
2 tbsp Corn Oil
1 teasp Freshly Ground Pepper
3 Tomatoes, chopped
1 Onion, chopped
1 Serrano Pepper, chopped





1. Place chicken, garlic, bay leaves and salt in a large saucepan, cover with water and bring to the boil. Reduce the heat, cover and simmer for 40 minutes or until tender. 


2. Remove the chicken from the pan then skin, bone, and shred the flesh.


3.  Heat the oil in a large frying pan, add the shredded chicken and  sauté for a few minutes until lightly coloured. 


4. Add the remaining ingredients mix well, cover and  cook over a low heat for 10 minutes. Serve hot with rice.




More Chicken Recipes  |  General Prep & Cooking Times   |  More Mexican Recipes



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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