Pollo Guisado

By KDHarmon

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon sugar
• 2 large tablespoons sazon seasoning
• 1 large chicken bouillon cube, crumbled
• 1 whole chicken, cut up, skin removed, bone-in
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Water, to cover chicken
• Kosher salt

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

In a Dutch oven, heat the vegetable oil and sugar over medium-high heat. Add the sazon seasoning and the bouillon and cook until the sugar lightly browns. Add the chicken and let it fry, stirring it around to get all the sides browned, about 10 to 15 minutes. Stir in the tomato paste, cumin and chili powder. Add water to just cover the top of the chicken. Let the water come to a boil and stir to make sure the tomato paste is combined. Taste the water for salt*. Cook the chicken stirring occasionally, until tender, about 45 to 60 minutes. Remove the chicken to a serving platter and coat with the cooking sauce from the pan.