Monday, November 29, 2010

Pollo guisado, arroz blanco, y habichuelas.

Oh, sorry. That's stewed chicken, white rice, and beans.

Pollo guisado (stewed chicken):
Pack of chicken drumsticks.
8 oz can of tomato sauce.
1 tbsp of Sofrito. (A Goya product that can be found in the "ethnic" section of your grocery store.)
Adobo. (Another Goya product.)
One packet of Sazon. (Goya.)
1 tbsp of olive oil.
3 or 4 medium potatoes.
Bay leaf.
Chicken flavored bouillon cube, one.
Chicken broth.
Two cloves of garlic, minced.
Water.

In a bowl, season the drumsticks with the adobo. Peel and cut up the potatoes.

In a large pot over high heat, combine all of the ingredients. Make sure you put enough water/chicken broth to cover the chicken. Boil covered until the potatoes are tender and the internal temp of the chicken is 165 degrees.

Arroz blanco (white rice):
3 cups of rice.
3.5 cups of water.
1 tbsp of vegetable or canola oil.
1 tsp of salt.

Combine in a rice cooker. Let the cooker do it's thing. If you're using crazy rice, like jasmine rice, I suggest 1.5 c water for each cup of rice.

Habichuelas (beans):
One can of pinto beans.
The other half-can of tomato sauce.
1 tbsp of sofrito.
1 tbsp of olive oil.
Two minced garlic cloves.
1 tsp of adobo.
One packet of sazon.
16 green olives.
1 tbsp of the juice from the olives.

Combine all of the above in a medium sauce pan over high heat. Once the skin of the beans splits, you can remove from heat.

None of this is copyrighted, trademarked, registered, what have you. I grew up on this stuff, my mom taught me how to make it all, I don't follow any of those measurements to a T. I've made it all so many times that I just throw stuff in and manage to get it all right. Good luck, and good eating.

OMNOMNOM.

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