~ The Dish: Pollo Guisado *Stewed Chicken

Growing up I never really liked pollo guisado. My mom made it on a weekly basis and every time she announced that we were having it for dinner I immediately rolled my eyes. There wasn’t even a specific reason why I didn’t like it, it just wasn’t my thing.  It wasn’t until I met my husband that I actually even began to actually enjoy eating pollo guisado. His version of pollo guisado is completely different than the ones I ate as a child.  Franklin’s version has so much more flavor and he always fills his pot to the brim with the gravy that the chicken and the seasonings make.  It’s me and the boys favorite dish!  It’s not something I can make on my own (not yet anyway), its something that has his signature touch and I wanted to share it here.

Ingriedients:

• 2 1/2 pounds chicken (thighs or legs)
• adobo
• 1 tablespoon olive oil
• 1/2 packet of sazón
• 1/2 cup sofrito
• 8 ounces tomato sauce. I use Conchita fancy salsa.  These are some what hard to find but sometimes Amazon has them (click here to see if they’re available).
• 3 tablespoons of garlic powder
• 2 chicken flavored bouillon cubes.

 

Instructions:

• In a pot heat the olive oil over medium heat

• Season chicken pieces with adobo.
• Add tomato sauce, sofrito, chicken bouillon, garlic powder and chicken to the pot and coat chicken with the sauce.
• Brown the chicken pieces on each side, about 5 minutes per side.
• Add 2 cups of water and cover, reduce heat to low, and simmer for 35 minutes or until chicken is done.  After chicken is done you may add more water if you want it more soupy.  ***Do a taste test and add a tad more salt and or garlic to taste

Serve with white rice and avocado.

 Makes about 4 servings.

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