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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I emphasize this on all of my recipes, more of anything you prefer may be added to recipes I post. I dont cook from written recipes, just from memory. This is a simpler version of pollo guisado, modified to help busy cooks that are multi-tasking throughout the evening. Ingredients:
4 boneless skinless chicken breasts |
1 (15 ounce) can of white chopped white potatoes |
1 chicken bouillon cube |
3 tablespoons sofrito sauce |
1 (8 ounce) can tomato sauce |
1 teaspoon recaito |
2 bay leaves |
1 teaspoon olive oil |
3 tablespoons adobo seasoning, with cumin |
2 tablespoons sazon goya seasoning |
1 small onion (cut in petal, rings, strips, your preference) |
1 green bell pepper (cut in petel, rings, strips, your preference) |
2 cups water |
Directions:
1. In a large pot boil chicken for about 45 minutes.
2. While chicken is cooking, In a large bowl, add all other ingredients EXCEPT 2 cup of water. Stir and set aside.
3. Drain chicken, rinse in cold water, cut into strips. Set aside.
4. Place vegetables/seasoning mixture into the large pot with the 2 cups of water. Heat to boiling.
5. Once boiling, turn to low. Add chicken and let it simmer for 1 hour. Stir every 10-15 minutes. Remove from heat. Let stand for 5-10 minutes.
6. Remove bay leaves, and serve.
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