Pollo Guisado

This recipe is normally a quick throw together type of stew that I make when I literally have a short time to get dinner done right right before my husband has to go to work.. Enjoy...Btw all of my puertorican style and recipes have been learned by my mother when i was growing up.

Ingredients:

3 lbs. chicken pieces 1tsp.

dried oregano 1tbsp.

)2 oz. lean cured ham(Jamón)

1 medium onion, (peeled and chopped)

1 medium bell pepper, (Seeded and chopped) 2 sweet peppers (ajíes dulces-seeded and chopped)

2 garlic cloves (peeled and chopped)

4-5 culantro leaves

(cilantro-chopped)

10 to 12 pimiento stuffed olives

1 tbsp. white vinegar

2 bay leaves (Hojas de Laurel)

1/2 cup tomato sauce

1 lb. potatoes, (cut into 1-inch cubes)

2 1/2 cups hot water1 can green peas (16 oz.)

1/2 cup of wine (And a lil for the chef)

2packets of Sazon without achiote (you can find it in any supermarket hispanic or ethnic food aisle)

1packet of Sazon Con achiote.

In a heavy olla (Pan), Brown the diced ham.Reduce heat to low and add the dried oregano, onion, pimiento pepper, sweet peppers, garlic cloves and the culantro leaves.Sauté all the ingredients, for about 10 minutes or so, to bring all the flavors together.Increase heat to medium, add all the chicken and cook for about 3-4 minutes. (Rican takes a swig of wine)Add all the remaining ingredients and bring it to a boil. This is where you taste it to see if you added enough salt to your taste.When it starts to boil, reduce heat to medium, cover it and cook it for about 45-50 minutes.Add the peas or your other favorite veggies like canned carrots etc, and boil uncovered until the yummy sauce thickens to your taste. (Rican takes another swig of wine)Serve with white rice and avocado slices or tostones (fried plantains or sweet friend plantains.

Buen Provecho!