Growing up my mom used to make Pollo Guisado all the time- it’s a dish I will FOREVER love.
My friends and I decided to have a small dinner party last week and our theme was “latin night”. Since the majority of us come from a hispanic background we each made a traditional Spanish dish.
We had everything from Picadillo, to plaintains, tres leche cake, black beans, white rice, flan, and some awesome taco-dip. Because my friend was going to make a beef dish I decided I should make chicken and immediately knew I wanted to make pollo guisado.
When made right the chicken will fall right off the bone and be extremely moist and juicy. DELISH!!!
Saturday morning I joined my friend Jenn to the Winter Park farmers market and got some great veggies that I used in this meal.
Cocina Caliente Original Recipe (With Help From My Mom!! 🙂 )
1 large (family sized) pack of chicken thighs, bone-in (drumsticks can also be used)
Half a can of broth (I used beef) (Water can also be used)
1 medium green pepper (cut into small pieces)
1 medium red pepper (cut into small pieces)
1 medium carrot (sliced into small pieces)
1 large potato (cut into small cubes)
Half of a medium white onion (diced)
1 tsp. of garlic
Adobo (for seasoning chicken)
2 bullion cubes (I used the powdered kind)
2 packets of Sazon
3 tablespoons of Sofrito
1 1/2 cans of tomato sauce
Salt to Taste
First season your chicken with the adobo.
Because I was making so much chicken and I wanted to make sure it all cooked through evenly, I set a large deep skillet over medium low heat I seared the chicken pieces in the sofrito, sazon, bullion cube, and tomato sauce mix (only use half the sauce at this point). Let that simmer for a little bit. Be sure to cover your pan so everything stays really moist.
After about 10 minutes I added all the veggies, the remaining half of tomato sauce and added enough broth to cover about 1/3 of the chicken.
Keep the heat medium low and let the chicken continue to cook in the broth/veggie mix. Be sure to mix it well so that all the flavors incorporate.
For the large amount of chicken I made, I think it took me about 30 to 40 minutes before it was just right.
You should be able to put a fork through the chicken and the chicken should be cooked all the way through.
You can always add more veggies, take away some veggies, add ingredients of your choice- whatever you like to give it the flavors you want. Everyone at the dinner party commented on how good the chicken was and it really is SO simple to make.