Pollo Guisado

Okay. So am not really sure with the name because it muddled up in my brain. This is about a mix of 3 recipes, all puerto rican, that I combined into one. It would be either Pollo Asado, Pollo Sofrito, or Pollo Fricasse, or maybe none of them even. But it turned out really good.

I only made serving good for 2 to 3 because, well, we like having new stuff all the time at home (this home, my new one). That totaled one chicken leg, one thigh, and some odd and ends pieces from when I deboned some chicken breast. But it did last us for 3 servings!

Served with plain rice

Pollo Guisado Recipe

olive oil
about 1/4 cup of diced ham (I used smoked porkchops on mine because we didn’t have ham)
1 onion, diced
4 cloves of garlic, smashed and peeled
1 chicken quarter cut into serving pieces
2 cubes of sofrito, about 1/3 cup
1 goya seasoning
1 can of diced tomatoes
water or stock
1 potato, diced
1 carrot, diced
1/2 cup of sweet peas, frozen

First, saute the ham in the oil, followed by the onion and garlic. Once the veggies are soft, add the chicken, along with the sofrito and seasoning and let this cook for a few minutes. Add in the tomatoes, and about 1/2 cup of water and let this boil, then lower to simmer for about 20 minutes. Add in the vegetables in the last 10 minutes of cooking.  Adjust seasoning with more heat or salt if preferred.



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