POLLO GUISADO

By carvalhohm

Ingredients

• 3 large bone-in breasts, cut up in chunks) or 1-2 lbs of chicken pieces
• Adobo Goya (or to taste)
• Garlic powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/4 cup canola oil
• 5 tablespoons sofrito (click here for the recipe)
• 1 8-oz can tomato sauce
• 1/2 cup olives, pitted with pimentos
• 2-3 sprigs of cilantro
• 3 large carrots, sliced (if desired)
• 3 potatoes, cubed
• Salt to taste

Preparation

Step 1

1. Season chicken with adobo, garlic powder, cumin and oregano and marinate it 2 hours or overnight.

2. In a big pot, heat 1/4 cup of oil on medium high heat and place the seasoned chicken skin side down and brown for 3 to 5 minutes on each side. The chicken will still be raw on the inside.

3. Add 5 tablespoons of sofrito to the browned chicken and cook for 5 minutes.

4. Add tomato sauce, olives, cilantro sprigs, the Sazon Knorr packet and heat until boiling.

5. Add the carrots and enough water to cover the pieces of chicken, cover and cook on medium-high heat for 10 minutes.

6. After 10 minutes, check the seasoning, add salt to taste, and add the potatoes. Cook uncovered for 20 to 25 minutes. Cooking it uncovered will help thicken the sauce.

This pollo guisado is usually served with white rice.