Braised Chicken Stew or Pollo Guisado

  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.

  Well low and behold I saw a version of this delightful  Chicken Stew Recipe in my April 2010 issue of Everyday with Rachel Ray. This is a very pared down version of the original recipe.

These are the ingredients. The little bag in front is the homemade Sofrito recipe my mom and I had made and frozen. I use this for many different recipes and I prefer it to the bottled version.

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

Ingredients

2 1/2 pounds chicken (thighs or legs)

salt and pepper

achiote oil

adobo
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

Directions

Season 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.
Serves 4

I am submitting this recipe to Ivonne at Cream Puffs in Venice for Magazine Mondays.

Michael and Carla