Wednesday, June 22, 2016

Pollo Guisado


8 pcs chicken thighs (washed and drained) 
3 large tomatoes (or 1 can diced tomatoes)
1 large onion, diced
1 packet Sazon seasoning with annatto
a few springs fresh thyme (2 tsp dried thyme is fine also) 
2 tsp cumin 
1 tsp black pepper 
1 tsp chilli pepper 
6 cloves garlic, minced 
1.5 tsp salt
3 cups water 
oil for browning
3 tbs recaito and/or sofrito (optional; for more stew and cilantro flavor if you're short on tomatoes, garlic, onions) 
1 medium bell pepper 
1 stalk celery, chopped
2 carrots, chopped 


  1. Put about 2 tablespoons of oil in the pan. On high heat, brown chicken on both sides evenly about 3 mins on each side. 
  2. Add onions, garlic, herbs, peppers, all the ingredients, except the bell pepper if you like your bell peppers whole and with some crunch left save it for the last 5 mins. 
  3. Let cook on medium heat for 25-30 mins, covered. 
  4. Add bell peppers if you saved them in the last 5 mins. Turn occasionally, add water if your stew is drying down too quickly. 
Puerto Rican bread, or rice is great with it. Prepare your rice and add beans to it to serve it with. An additional nice side to go with it is fried sweet plantains.