Moro de Guandules & Pollo Guisado
CRISTINA'S RECIPES
MORO DE GUANDULES (Rice with Pigeon Peas)
Serve: 8-10
INGREDIENTS
- 6 tbsp neutral oil, divided
- 1 medium white onion, chopped
- 1 red bell pepper, diced
- 1/2 cup cilantro with stems, roughly chopped
- 2 tbsp of mashed garlic
- 15 olives with w/ alcaparras
- 1 tablespoon of salt or to taste
- 2 tbsp tomato paste
- 2 tbsp of Pisqueya Adobo seasoning
- 2 tbsp of oregano (dominican preferred)
- 1 tbsp of sazòn
- 1 tsp black pepper
- 2 tbsp of Pisqueya Smoky Hot Sauce or to taste
- 6 cups of guandules (pigeon peas) with liquid
- 7 cups of rice (medium grain or Jasmine rice), rinsed.
- 6 1/2 cups of water
METHOD
1) Heat 4 tablespoons of oil in a pot and add garlic, onion and red pepper. Sauté until the onion has become translucent.
2) Add oregano, black pepper, sazòn, salt, Pisqueya Adobo, olives. Simmer for 1 minute before adding the Pisqueya Smoky Hot Sauce. Cook and stir for another minute or two.
2. Add guandules along with the liquid (from the boil or from the can), while still stirring.
3) When vegetables and guandules are well combined and heated, add water.
4) Pour in the rice and stir it well to combine. Simmer over medium heat, stirring regularly to prevent rice from sticking to the bottom.
5) When water has almost evaporated and absorbed into the rice, add cilantro.
6) Cover with a tight-fitting lid and simmer over very low heat. Wait 20 minutes, uncover, and stir in the remaining oil. Move the rice from the bottom to the top so it cook uniformly. Cover again and simmer another 10 minutes.
7) Uncover and taste. The rice should firm but tender.
8) Remove from heat and serve.
¡Buen provecho!
POLLO GUISADO (Chicken Stew)
Serve: 8-10
INGREDIENTS
- 8 chicken drumsticks
- 6 tbsp neutral oil, divided
- 2 tbsp of white onion, chopped
- 2 tbsp of red pepper, chopped
- 1 tbsp of fresh garlic, chopped
- 1 tbsp salt or to taste (additional needed to prep chicken)
- 2 tbsp Pisqueya Adobo
- 2 tbsp of black pepper
- 8-10 olives with alcaparras
- 2 tbsp sazòn
- 2 tbsp of oregano
- 2 tbsp of neutral oil
- 1 1/2 tbsp of tomato paste
- 3 tbsp of white vinegar (additional needed to prep chicken)
Prep Chicken
1) Remove the tibia / ankle from drumstick.
2) Cut each drumstick into 4 pieces. Remove skin.
3) Add chicken to a bowl and after briefly rinsing the chicken with water, add a generous amount of salt and a splash of vinegar. After a good wash with this mix, rinse under water.
4) Season chicken with onion, red pepper, garlic, Pisqueya Adobo, olives, sazòn, oregano, salt & pepper, tomato paste, vinegar. Mix well and refrigerate for 30mins - 1hr for optimal flavor.
Cook Chicken
1) In a pot heat the oil over medium heat. Once hot, add the chicken and cover.
2) Simmer over medium heat for 15-20 minutes.
3) Stir and once the natural water emitted by the chicken is near full evaporation, add 1/4 cup of water, simmer over low heat to produce a light sauce.
4) When the chicken is cooked through, remove and serve with moro rice, and arepitas de yuca.
¡Buen provecho!
CRISTINA'S RECIPES
MORO DE GUANDULES
(Rice with Pigeon Peas)
Serve: 8-10
INGREDIENTS
- 6 tbsp neutral oil, divided
- 1 medium white onion, chopped
- 1 red bell pepper, diced
- 1/2 cup cilantro with stems, roughly chopped
- 2 tbsp of mashed garlic
- 15 olives with w/ alcaparras
- 1 tablespoon of salt or to taste
- 2 tbsp tomato paste
- 2 tbsp of Pisqueya Adobo seasoning
- 2 tbsp of oregano (dominican preferred)
- 1 tbsp of sazòn
- 1 tsp black pepper
- 2 tbsp of Pisqueya Smoky Hot Sauce or to taste
- 6 cups of guandules (pigeon peas) with liquid
- 7 cups of rice (medium grain or Jasmine rice), rinsed.
- 6 1/2 cups of water
METHOD
1) Heat 4 tablespoons of oil in a pot and add garlic, onion and red pepper. Sauté until the onion has become translucent.
2) Add oregano, black pepper, sazòn, salt, Pisqueya Adobo, olives. Simmer for 1 minute before adding the Pisqueya Smoky Hot Sauce. Cook and stir for another minute or two.
2. Add guandules along with the liquid (from the boil or from the can), while still stirring.
3) When vegetables and guandules are well combined and heated, add water.
4) Pour in the rice and stir it well to combine. Simmer over medium heat, stirring regularly to prevent rice from sticking to the bottom.
5) When water has almost evaporated and absorbed into the rice, add cilantro.
6) Cover with a tight-fitting lid and simmer over very low heat. Wait 20 minutes, uncover, and stir in the remaining oil. Move the rice from the bottom to the top so it cook uniformly. Cover again and simmer another 10 minutes.
7) Uncover and taste. The rice should firm but tender.
8) Remove from heat and serve.
¡Buen provecho!
POLLO GUISADO (Chicken Stew)
Serve: 8-10INGREDIENTS
- 8 chicken drumsticks
- 6 tbsp neutral oil, divided
- 2 tbsp of white onion, chopped
- 2 tbsp of red pepper, chopped
- 1 tbsp of fresh garlic, chopped
- 1 tbsp salt or to taste (additional needed to prep chicken)
- 2 tbsp Pisqueya Adobo
- 2 tbsp of black pepper
- 8-10 olives with alcaparras
- 2 tbsp sazòn
- 2 tbsp of oregano
- 2 tbsp of neutral oil
- 1 1/2 tbsp of tomato paste
- 3 tbsp of white vinegar (additional needed to prep chicken)
Prep Chicken
1) Remove the tibia / ankle from drumstick.
2) Cut each drumstick into 4 pieces. Remove skin.
3) Add chicken to a bowl and after briefly rinsing the chicken with water, add a generous amount of salt and a splash of vinegar. After a good wash with this mix, rinse under water.
4) Season chicken with onion, red pepper, garlic, Pisqueya Adobo, olives, sazòn, oregano, salt & pepper, tomato paste, vinegar. Mix well and refrigerate for 30mins - 1hr for optimal flavor.
Cook Chicken
1) In a pot heat the oil over medium heat. Once hot, add the chicken and cover.
2) Simmer over medium heat for 15-20 minutes.
3) Stir and once the natural water emitted by the chicken is near full evaporation, add 1/4 cup of water, simmer over low heat to produce a light sauce.
4) When the chicken is cooked through, remove and serve with moro rice, and arepitas de yuca.
¡Buen provecho!