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Dinner was all salvi #polloguisado con #papas #arrozblanco #salvifood #livingthelife #lovinglife (at Los Angeles, California) https://www.instagram.com/p/CnquXyauy1u/?igshid=NGJjMDIxMWI=
pollo guisado
6 bone-in chicken thighs, skins removed
1/2 tsp ground cumin
2 tsp Adobo
1 tbsp dried oregano
1/4 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 chicken bouillon cube
2 packets Sazón con culantro y achiote
12 pimento-stuffed green olives
1 small yellow onion, chopped into thick strips
5 cloves garlic, minced
1 red bell pepper, chopped into thick strips
2 bay leaves
10 sprigs fresh thyme
1/2 c sofrito
1 8oz can tomato sauce
3 tbsp vegetable oil
1. Start by mixing together all of the dry seasonings except for the chicken bouillon cube.
2. Marinate the chicken thighs overnight with half of the seasoning mix, garlic, onion, and bell pepper.
3. Heat up the vegetable oil in a large pot over medium heat. Brown the chicken on all sides.
4. Add in the sofrito and tomato sauce can. Mix well and cook for an additional 2 minutes.
5. Next, add enough water to the pot to almost completely cover the chicken. Add the remaining ingredients now, including the rest of the seasoning mix.
6. Continue cooking on medium heat uncovered for about an hour, stirring every 10 minutes. The chicken should be soft enough to eat with a spoon but not quite falling off the bone.
7. Taste for salt. If it needs more, add Adobo 1/4 tsp at a time.
8. Remove the bay leaves and thyme sprigs. Serve over white rice.
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