A delicious stewed chicken that is slow cooked in a tropical sauce along with vegetables. A hearty and flavorful meal that will definitely satisfied your palate.
- 1 teaspoon onion powder
- 1 teaspoon of garlic powder
- ½ teaspoon of cumin
- 1 teaspoon of lite salt
- ½ teaspoon of black pepper
Tomato-Oil Based Sauce
- 1 can of beer (Coors light or brand of your preference)
- ½ cup of chopped onions
- 3 sprigs chopped cilantro
- 3 to 4 culantro (recao) leaves, cut into halves
- 2 tablespoons of annatto oil
- 20 pimiento stuffed green olives, cut into halves
- 2 minced garlic cloves
- 1 cup of tomato sauce
- 2 tablespoons of sofrito
- ½ teaspoon of oregano leaves
- 1 teaspoon lite salt or to taste
- 2 to 3 bay leaves
- 3 skinless chicken thighs, rinsed and patted dry
- 3 skinless chicken drumsticks, rinsed and patted dry
- Sufficient water to cover chicken in saucepan
- 3 large potatoes, cut into quarters
- 1 cup baby carrots, cut into halves
- In a small bowl, mix marinating ingredients. Coat the chicken parts evenly with marinade.
- Cover with lid and refrigerate for 4 hours or overnight.
- In a 4-quart saucepan, add all the ingredients for the tomato-oil based sauce and stir well.
- Simmer for 2 to 3 minutes.
- Add the chicken parts to saucepan and pour sufficient water to cover the chicken. Stir well.
- Bring the liquid to a boil.
- Once the water is boiling, reduce heat to low and simmer for 30 minutes. Cover saucepan with lid.
- Place the potato chunks and carrots in saucepan and stir. Cover saucepan with lid and simmer until the vegetables are tender for approximately 20 to 30 minutes.
- If you prefer a thicker sauce, then continue cooking with saucepan uncovered until the sauce has the thickness of your preference.
- Category: Stews
- Method: Simmering
- Cuisine: Puerto Rican
Keywords: Pollo Guisado, Stewed Chicken