POLLO GUISADO PUERTO RICAN BRAISED STEWED CHICKEN

POLLO GUISADO PUERTO RICAN BRAISED STEWED CHICKEN image

Yield 6

Number Of Ingredients 26

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5 to 6 lb chicken - cut into 8 pcs
1 lemon
1 tbsp salt
1 tbsp olive oil
1 tbsp achiote
1 med onion - chopped
1 cubenelle pepper - chopped
1 med tomato - chopped
1/2 cup cilantro - roughly chopped
2 sprigs fresh recao - chopped
1/2 tbsp oregano
1 tbsp garlic powder
1/2 tbsp black pepper
1/2 tbsp turmeric
1 tbsp saffron flower
1 tbsp Fleur De Sel (sea salt)
1/2 cup Recaito paste
2 cloves aged black garlic
8oz can spanish style tomato sauce
1/4 cup chopped pitted alcaparrado (spanish green olives, capers and roasted red pepper)
4 cups of your finest organic chicken broth (mami don't kill me, I didn't have time to make my own :( )
1/2 oz white vinegar
3 large potatoes - cubed
2 large carrots - sliced
2 bay leaves
1 btl Corona beer

Steps:

1. Clean the chicken with lemon & 1 tbsp salt. Rub the chicken like you're making love to it ;) Let the chicken sit in the mix for about 30 min. This will almost bleach the chicken making it super white and will assist in tenderizing it as well. 2. Rinse the chicken well with cold water then cut the chicken into 8 pcs. Pat dry with paper towel. 3. Heat a 4 quart cast iron pot (or a pot of your choice) and add 1 tbsp olive oil. Brown chicken lightly. Set chicken aside. Empty out remaining oil from pot. bring pot back to stove. 4. Add 1 tbsp achiote oil into pot 5. Add refrito (onions, green peppers, tomato, cilantro, recao leaves) 6. Sauté refrito until limp. Stirring occasionally 7. Add recao mix (you guys call this sofrito), black aged garlic and sazon mix (organo, garlic powder, black pepper, turmeric, saffron, salt) Stir well. Let cook for 5 minutes. 8. Add tomato sauce and alcaparrado mix - Stir well. Let cook for 2 min 9. Stir in Chicken broth and vinegar. 10. Return chicken to pot. Add the potatoes, carrots and bay leaves - Stir Cover and let cook for about 30 min 11. Add beer. Stir, cover and cook for 1 hour or until potatoes and carrots are fork tender. 12. Serve over white rice and enjoy!