Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Share
Share with LinkedIn.
Share with X.
Share with Facebook.
Share with email.

Pork or Chicken Guisantes

User rating: 5 out of 5 stars (2) Reviews

Recipe compliments of Rudy Tamayo, VP Energy Delivery.
Featured in the April 2024 - Hookui newsletter.

pork or chicken guisantes

Ingredients:

Pork or Chicken Guisantes

  • 1 tablespoon vegetable oil
  • 1 1/2 pounds lean pork or boneless skinless chicken, cut into 1 x 1 1/2-inch pieces
  • 2 cloves garlic, peeled and minced
  • 1/2 cup water
  • 1 (8 ounces) can tomato sauce
  • 1 teaspoon vinegar
  • 2 sticks cinnamon
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (15 ounces) can garbanzo beans, drained
  • 1 (10 ounces) package frozen peas
  • 1 red bell pepper, sliced or 1/2 cup sliced pimientos

Directions:

  1. In a large skillet, heat oil over medium heat.
  2. Saute pork or chicken and garlic until brown.
  3. Drain excess fat.
  4. Add water and cook, uncovered, on medium-high heat until liquid is reduced.
  5. Add tomato sauce, vinegar, cinnamon, bay leaf, salt and pepper.
  6. Stirring occasionally, cover and simmer for 20 minutes.
  7. Add garbanzo beans, peas and bell pepper; cover and cook for 5 more minutes.
  8. If using pimientos, add just before serving.
  9. Discard cinnamon sticks and bay leaf.

Serves 6.

Approximate Nutrient Analysis per serving (based on pork):
240 calories, 8 g fat, 2 g saturated fat, 75 mg cholesterol, 200 mg sodium, 13 g carbohydrate, 4 g fiber, 6 g sugar, 28 g protein

Approximate Nutrient Analysis per serving (based on chicken):
280 calories, 10 g fat, 3 g saturated fat, 70 mg cholesterol, 800 mg sodium, 20 g carbohydrate, 6 g fiber, 6 g sugar, 27 g protein

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.

Delicious easy recipe. I got to use cinnamon sticks! Love the flavor from that! Salamat Po

by Sandy Nii on 10/8/2022

This is the best of many guisantes recipes I've tried.

by ANONYMOUS on 2/11/2022