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<\/p>\n<\/p>\n
For Carne Guisada:
\n3 lbs stew meat
\n1 tablespoon oil (lard, bacon grease, etc)
\n1 medium onion, diced
\n1 small green bell pepper, diced (optional)
\n3 tablespoons tomato sauce or 1 large tomato, diced
\n1 teaspoon garlic powder or 3 cloves of garlic, minced
\n2 teaspoon ground cumin
\n2 teaspoons salt
\n\u00bd teaspoon black pepper
\n2 tablespoons all-purpose flour
\n1 cup water or chicken stock
\nArroz con Pollo:
\n3 tablespoons vegetable oil or pork lard
\n1 small white onion (medium dice)
\n1\/2 cup chopped fresh green chilies (such as poblano, seeds, and veins removed)
\n2 cups long-grain white rice
\n2 pounds boneless, skinless chicken, white or dark meat (cut into 1- to 1 1\/2-inch cubes)
\n2 cloves fresh garlic (peeled and chopped)
\n3 3\/4 cups homemade chicken broth or 2 (15 oz.) cans chicken broth
\n2 cups tomato puree or 1 (15 oz.) can tomato sauce
\nSalt to taste
\nGarnishes: chopped onion, cilantro, diced chilies<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n For Carne Guisada: Ingredients : For Carne Guisada: 3 lbs stew meat 1 tablespoon oil (lard, bacon grease, etc) 1 medium onion, diced 1 small green bell pepper, diced (optional) 3 tablespoons tomato sauce or 1 large tomato, diced 1 teaspoon garlic powder or 3 cloves of garlic, minced 2 teaspoon ground cumin 2 teaspoons salt \u00bd teaspoon […]<\/p>\n","protected":false},"author":2,"featured_media":3502,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1314","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/1314","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1314"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/1314\/revisions"}],"predecessor-version":[{"id":4182,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/1314\/revisions\/4182"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/3502"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1314"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/p>\nDirections:<\/h2>\n
\nIn a large pan, brown the stew meat, onions and green pepper (if using) over high heat.
\nAdd the tomato sauce (or tomato), garlic powder (or fresh garlic), cumin, salt and pepper and stir well.
\nSprinkle the flour over the meat and mix well. Add the water (or stock) and mix well so there are no lumps.
\nBring to a boil, cover pan and reduce heat to low. Cook for 1 \u00bd hours, or until meat is tender.
\nTaste and adjust seasonings if necessary.
\nArroz con Pollo:
\nHeat the oil or lard in a large pot or Dutch oven over medium-high heat. Saute the onions and chilies for 2 to 3 minutes, or until they turn fragrant. Add the rice and cook it, stirring frequently, for about 1 minute, until it turns translucent.
\nAdd the chicken and garlic and cook it for about 2 more minutes, stirring once or twice. Pour in the broth, tomato puree, and salt and bring the mixture to a boil. Reduce the heat immediately until the liquid barely simmers.
\nCover the pot and let it simmer undisturbed for 25 minutes. Take the pan off the heat and let it sit, without lifting the lid, for an additional 5 minutes (or up to half an hour).
\nEnjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":"