Pollo Guisado (Chicken Fricassee)

For this particular recipe which happens to be my step father, Jose “El Sonero” Torres’ favorite dish, that I make, I normally use a whole chicken.  However, this particular day, it was a personal request by him, and he LOVES drumsticks.  Being that I like wings, I just made it with drums and wings only and it tasted spectacular!!!  Hopefully you guys will love it just as much as my family does!

What you will need:

·       Chicken (whole or you can do thighs and drums or drums and wings…you get the picture) [[remove all the skin]]

·       1 large baking potato (peeled and diced into 1 inch cubes)

·       1 can of tomato sauce (no salt added)

·       1 can of tomato paste (no salt added)

·       Mojo (I use Badia)

·       My BASIC Sofrito

·       1 lime

·       Adobo (to taste)

·       Pepper (to taste)

·       1 packet of Sazon (by Goya)

·       Water

1.  Wash the chicken and remove all the skin;

2.  Give the chicken a little lime rub;

3.  Pour a generous amount (about ½ cup) of mojo over the chicken and with your hands, tumble the chicken in the bowl;

4.  Season with Adobo, black pepper and ½ of the Sazon packet;

5.  Heat a pot with about 2 tablespoons of Olive Oil (heat till smoking);

6.  Add the chicken and heat until browned on the outside (it will still be raw on the inside);

7.  Add about 4 tablespoons of sofrito, potatoes and the can of tomato sauce and stir.  Continue cooking for about 2 minutes;

BY NOW THE AROMA IS DRIVING YOU BONKERS!!

8.  Add enough water to cover the ingredients in the pot completely (almost like a soup) Do not add salt as the mojo seasons it enough);

9.  Add the tomato paste and the rest of the sazon, stir and cover;

10.      Continue to let boil on high stirring occasionally until the liquid thickens into a sauce

11.      Serve over white rice.

And there you have it folks.  Simple, delicious and Puerto Rican!

Happy Cooking!

Buen Provecho!!