My mother was the first person to make this dish from one of her cookbooks, Daisy Cooks by Daisy Martinez . She made it one night for dinner for the four of us and I was hooked. I've been making it ever since. It has become a staple recipe for both of us.
Salt and pepper the chicken. Then in a large frying pan brown the chicken in the Achiote Oil .
Add sofrito, cooking for about 3 to 5 minutes, then add remaining ingredients. Cover, reduce heat to low, and simmer for about 35 minutes or until chicken is done.
Braised Chicken Stew (Pollo Guisado)
Adapted from Daisy Cook's and Everyday with Rachel Ray April 2010
2 1/2 pounds chicken (thighs or legs)
salt and pepper
1 packet sazon
1 teaspoon brown sugar
1/2 cup sofrito (link above)
1/2 cup alceparrado or olives (pimento stuffed) and 3 tablespoons capers
1 teaspoon each cumin, oregano, marjoram, and cinnamon
1 bay leaf
8 ounces tomato sauce
1 cup chicken broth (or water)
2 large potatoes (cut into bite size cubes)
chopped fresh cilantro
DirectionsSeason chicken pieces with salt and pepper.In a heavy skillet or dutch oven, heat the achiote oil over medium heat.Brown the chicken pieces on each side, about 5 minutes per side.Add sofrito and remaining ingredients to the pot and turn the chicken pieces to coat with the sauce.Cover, reduce heat to low, and simmer for 35 minutes or until chicken is done.Remove bay leaf.
Garnish with fresh chopped cilantro or parsley.
I am submitting this recipe to Ivonne at Cream Puffs in Venice for Magazine Mondays.
Michael and Carla