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  • edithpan6

Pollo en Casuela

Yield: 4 servings

Variations: This type of dish is typically served with white or yellow rice and tostones.


2 ½ lbs chicken (white or dark meat, boneless if preferred)

¼ lb. butter

Juice of 1 lemon

1 garlic clove, minced

½ Spanish onion, diced

¼ lb. green bell pepper, diced

1 lb. white potato, diced

½ lb. carrot, peeled and diced

½ lb. peas

½ lb. mushrooms

½ cup chicken stock (or water)

½ cup vinegar or Sauterne white wine to deglaze

Aromatic herbs; 1-2 bay leafs, ¼ oz. Italian parsley, ¼ oz. cilantro


In a large pan, saute the chicken with ½ the butter, until a mellow sear has begun; turn over; repeat. Remove par cooked chicken from the pan and add the remaining vegetables, except the peas and mushrooms. Add remaining butter and add herbs. Cook until browning forms on the ingredients. Place the chicken and cooked vegetables into a casserole dish deep enough to hold all ingredients. Deglaze the pan with vinegar or white wine. Add chicken stock or water and mix. Add to casseroled items and braise in oven at 350* for 1 hour or until chicken is tender enough to separate with a fork.

Prior to serving add lemon juice, or place lemon halves on plate or available for the guests. (pantry note – never cook lemon juce, add at the very last minute!)

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