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:

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).

Lower the heat to medium. Add the chicken back to the pot. Simmer the Pollo Guisado for 45 minutes. Serve with white rice.

Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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