Poached and Sautéed Chicken

Pollo Guisado

Preparation info
  • About

    3 cups

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

This is one of my real standbys, the basis of many dishes at Zarela. As the chicken emerges from the stockpot it is plain poached chicken, ready to be pulled into shreds and used as is. You can do this if you want—but I always take it one step further for the extra depth and dimension of flavor that is so important to my food. I sauté the shredded chicken with onion and garlic to bring out a richer dimension