Pollo Guisado

Every now and then, I get a wild hair up my ass and decide to really go all out for cooking.  Today, while at the grocery store, I decided it was one of those days.  I decided I wanted a puerto rican style  chicken dish that I once had at my friends.  I know i wouldn’t find the true authentic recipe her dad had, but I was hoping to find something yum.

I took out my iPhone in the store, did a google search, and found a site (although now, it doesn’t appear to load on the internet???? Here it is, just in case it works again.

And, if it doesn’t, here’s the info:

  • chicken thighs with bones {2-3 lbs}
  • salt & pepper {for seasoning}
  • oil {3 tbsp}
  • onion, finely chopped {1}
  • bell pepper, finely chopped {1 – any color. I used orange}
  • garlic, minced {3-4 cloves. or if you buy it in a jar, 6-8 tsp}
  • tomatoes {2 cups – I used the ones on the vine}
  • cilantro, chopped {1/4 cup}
  • oregano {2 tsp – I forgot to add this. oh well}
  • bay leaves {2}
  • chicken stock or water {2 cups – I used stock}

Things I added that aren’t listed

  • all-spice {eyeballed it – probably about 2 tsp?}
  • cumin {eyeballed it – probably about 3 tsp?}
  • chili powder {I was afraid it’d need a kick. did 2 shakes of it. not much}
  • capers, chopped {I added about 2 tsp}

Ok, so now that you have that, here’s what you do (and ps you need a really big skillet pan. Although I guess a dutch oven would work too. All the chicken has to fit in it, plus all the ingredients in the end…

  1. Rinse & dry the chicken pieces & season with salt and pepper.  Heat the oil in the large pot over medium-high flame and brown the chicken on both sides, a few pieces at a time {I did 4 pieces then the remaining 4}  Set aside
  2. Add the onion, bell pepper, and garlic to the pot and saute until the onion softens and turns translucent {3-4 minutes}.  Stir in the tomatoes, cilantro, oregano, and bay leaves. Cook another 2-3 minutes to reduce some of the liquid
  3. Add in the chicken stock & more salt & pepper as well as the cumin, all-spice, chili powder & capers. Stir together.  Return the chicken into the mix and cover with some of the broth/ingredient mixture. Bring to a boil, then simmer on medium low. Simmer 20-30 minutes.  {Or longer. At this point I started the Spanish rice a la rice-a-roni}.

It’s really a great dish.  The longer you let it simmer, the longer the marriage of all the ingredients! The rice-a-roni spanish rice was also amazing and easy.  And the hubby was really happy that I only used 2 pots to make it. Normally, I’m a 3-4 pot kinda gal. lol.

I was only going to post this if it was good. And I took only 2 pics of it. But it was good. And you should make this.  It’d be a great thing on a winter or fall night. And great for parties. Because you can do everything and have the house smell delish and give your guests wine while it all simmers together. they’ll never know it only took about an hour to make start to finish!

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *