Puerto Rican Pollo Guisado (Stewed Chicken

• Gluten free

• Meat

  • 1 lbs Chicken breast
  • 1 Sazon knorr seasoning chicken or beef

• Produce

  • 3 Carrots, large
  • 2 sprigs Cilantro
  • 1 tsp Garlic powder
  • 1/2 cup Olives pitted with pimentos
  • 1 tsp Oregano
  • 3 Potatoes

• Canned Goods

  • 1 tsp Goya or to taste adobo

• Condiments

  • 5 tbsp Sofrito
  • 1 can Tomato sauce

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Canola oil

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 2 cups Water

Found on hispanickitchen.com

Description

Directions

• Season the chicken with adobo, garlic powder, cumin and oregano. Marinate it for 2 hours or overnight (depending on your timeframe).
• In a big pot, heat 1/4 cup of oil on medium-high heat. Place the seasoned chicken skin-side down and brown for 3 to 5 minutes on each side. The chicken will still be raw on the inside.
• Add 5 tablespoons of sofrito to the browned chicken and cook for 5 minutes.
• Add the tomato sauce, olives, cilantro sprigs, and Sazón Knorr package, and bring to a boil.
• Add the carrots and enough water to cover the chicken. Cover with lid and cook on medium-high heat for 10 minutes.
• After 10 minutes, add salt to taste and add the potatoes. Cook uncovered for 20 to 25 minutes to thicken the sauce. Enjoy!