Brooke served this with a bean/potato dish over white sticky rice and she made tostones (fried plantains) as well. The meal was filling but didn't leave us feeling stuffed. Everyone loved the flavors and textures of this meal. I think the cuisine was the "best thing" she brought home to us (besides herself of course).
Puerto Rican Pollo Guisado
1 whole chicken, cut up or 3 lbs. of chicken pieces
1 Tablespoon of oil for skillet
1 yellow onion, finely chopped
1 bell pepper, finely chopped
3-4 cloves of garlic, finely minced
¼ cup of chopped cilantro
2 tsp. of oregano or 1 package Sazon seasoning (Goya or Knorr brand)
1 bay leaf
8 oz. of tomato sauce
3 cups of chicken broth or water
3 cubed russet potatoes, with scrubbed skin left on
1-2 Tablespoons of Sofrito (may use Goya brand or make from scratch)
Wash and dry the chicken pieces, then salt and pepper. Brown the chicken in the oil. Remove chicken to a platter.
Sweat the onion and bell pepper over medium-low heat until soft and translucent and golden brown. Add the garlic and sofrito and cook for 1 minute.
Put the broth, tomato sauce, seasoning packets, bay leaf, and cilantro into the pot with the vegetables. Stir. Add chicken pieces. Bring to a boil. Reduce heat to simmer, cover loosely and cook for 30 minutes. Add more liquid if needed so pot does not boil dry. Check for seasoning. Add salt and pepper as desired.
Add the potatoes and cook 20 minutes or so until the potatoes are cooked through and tender.
This recipe easily serves 6 to 8 people.