From My Kitchen: Pollo Guisado

I don’t know about you, but I just adore latin flavors. When I first moved to New York City, many of my friends were from Puerto Rico, or with Puerto Rican heritage. I dove into their food, loved the flavors, and started trying to cook their dishes. It wasn’t as easy as it would be by now, Google wasn’t a thing yet, and if you wanted a recipe, you needed someone to tell you how to make it. Over the years I have (almost) perfected many latin dishes, and Pollo Guisado is without a doubt one of my favorites. It’s not hard at all, you just have to make sure you get all the authentic ingredients. It’s definitely a great family dinner, or maybe one to be served to good friends. If you make a large portion, you can refrigerate it for a few days, being that it reheats well, and makes a great leftover dish.

What you’ll need:

2 pounds of chicken breast (chicken thighs work as well)
1 tsp Adobo
2 tbsp olive oil
4 tbsp sofrito (homemade or store bought)
2 packets Sazon
1 tbsp chicken bouillon (or 2 small cubes)
2 tbsp tomato paste
1 tsp dried oregano
3 cups water
2 large potatoes
3/4 cup baby carrots
2 bay leaves
spanish olives (seeded)
2 tbsp fresh cilantro (chopped)

Cut the chicken into one inch cubes, and season them with the Adobo. Add the olive oil to a large pot, and cook until the pieces start to get brown, about 5 minutes on each side. Remove from pot, and keep aside on a plate. In the same pot, add the sofrito, sazon, tomato paste, chicken bouillon, oregano, water, carrots, bay leaves and olives (use as many or as little olives as you like).