Pollo Guisao (Stewed Chicken)

Cooking Instructions

Preperation: - Finely chop 1/3 of both peppers and 1/4 cup cilantro. - Put together in a bowl with 2 tbsp of saffron and 2 tbsp of Adobo seasoning. - Add the vinagre and mix - Add the chicken, stir until thoroughly coated and let marinate for at least 1-1&1/2 hours. The longet the better. * This works even exceptionally better if you can blend the vegetable ingredients in a food processor.

After chicken has marinated, place it skin side down in a large heated skillet or pot that is deep. On meduim heat, brown the ckicken for about 5 minutes on each side or until both sides are golden brown.

Add a quick pour of oil around the pan until the bottom is barely coated. Let the chicken continue to cook for an additional 10-15 minutes.

Add the remaining vegetables: - Sliced or chopped peppers - Remaining onion and cilantro Add the tomato paste Add more Adobo seasoning (this really adds the "Dominican" flavor so be generous and as needed).

Stir this all together and add enough water to cover almost half of the chicken. * The sauce should be an orangy-red from the saffron and the tomato paste. If it looks too clear or watery add a little more tomato paste.

Reduce the heat to a low boil or simmer, place a lid on it, and let it slowly stew for another 30 or so minutes or until the meat is so tender it is practically falling off the bone. This is why dark meat works especially well in this dish.

Stir occasionally and add Adobo if needed.

This is typically served with rice and beans (arroz con habichuelas).