Chicken
Pollo guisado
Chicken stew with potatoes and peppers. One pot, rice on the side.
50 minServes 6
Ingredients
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- 3 lbchicken thighs
- 3 mediumpotatoes, cubed
- 1onion, diced
- 1bell pepper, diced
- 1 cupGoya Spanish-style tomato sauce
- 1 TbspGoya Adobo
- 1 tspBadia oregano
- 1Badia bay leaves
- 1 cupwater
- 3 cupsGoya yellow rice, cooked, to serve
How to make it
- 1
For the yellow rice: rinse 1½ cups Goya yellow rice (or white rice plus 1 packet Goya Sazón). Combine with 2¼ cups water. Boil, cover, low heat 20 minutes. Rest 5 minutes.
- 2
Pat the chicken thighs dry. Season all over with the Goya Adobo. Peel and dice the onion. Dice the bell pepper. Peel and cube the potatoes into 1-inch pieces. Keep the potatoes in water so they don’t brown.
- 3
Heat 2 Tbsp oil in a heavy pot over medium-high. Brown the chicken 4 minutes a side, in batches if needed. Set aside.
- 4
In the same pot cook the onion and pepper 4 minutes until soft. Stir in oregano. Return the chicken. Add tomato sauce, bay leaf, and 1 cup water. Bring to a simmer.
- 5
Cover and cook 20 minutes on medium-low. Drain the potatoes, add them, and cook 12–15 minutes more until a knife slides through the potato and the chicken is cooked through (165°).
- 6
Discard the bay leaf. Serve the stew over the yellow rice.