Lately I've been taking the recipes my mother has made for years and making them my own. The other day I was craving pollo guisado, a dish my mom made ALL the time, but one I've actually never made myself. So here's my version of my mom's Puerto Rican pollo guisado recipe.
Before we begin, put on your favorite playlist, pour yourself your go-to cooking drink, and let's get ready to cook!
Ingredients:
boneless, skinless chicken breast
long grain white rice
russet potatoes
1 can tomato sauce
canola oil
peeled garlic
bay leaves
cilatro
sofrito
adobo + sazon + chicken boullion + garlic + pepper + oregano
Instructions:
Season chicken with oil adobo + 1 packet sazon + garlic + pepper + oregano [I don’t measure but about a tbsp-ish of each] let marinate if desired. Chop potatoes into cubes.
In pot on low/medium heat, put drop of canola oil & cook chicken all the way through covered in pot [roughly 20 mins] remove when finished
In same caldero, mix oil, 2 tbsp of sofrito, 3/4 can of tomato sauce, adobo + 1 packet sazon + 1 packet chicken boullion + garlic + salt [to taste], let simmer for few mins. Put chicken back into pot with cubed russet potatoes.
Add enough water to cover chicken & potatoes [ you can also add carrots] mix everything together.
Top with a chopped bushel of cilantro, 2 - 3 pieces garlic and 2 - 3 bay leaves.
Cover & cook on low/medium heat for another 45 minutes - 1 hour [depending how thick chicken is]
When there’s 20- 25 mins left on the chicken, make white rice as you normally would.
When rice is just about finished, take top off chicken, if desired, add rest of tomato sauce and stir well to thicken sauce.
Plate your rice and serve chicken stew right on top of rice. Serve with speared avocado or a side salad.
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