Text 570, 50 rader
Skriven 2013-05-13 00:28:02 av RUTH HANSCHKA (1:123/140)
Ärende: Dominican food
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This weekend was my church's missions conference.  Part of it was a dinner 
featuring Dominican food.  I was looking forward to some good eats, but was 
left hoping the real stuff is better. First, it was all over-salted for my 
tastes.  This may be a function of the hot climate, like Sichuan food.  Or 
it could be that I like less salt than the average American. Everyone else 
thought it was fine.

The main dish was Pollo Guisado.  I don't have the recipe used in a format 
that I can copy and paste, but this is fairly close. It's good stuff if you 
don't oversalt it.  

INGREDIENTS FOR POLLO GUISADO:

1 whole chicken cut into pieces, (could be small or larger) leave bone-in
2 tablespoons of vegetable oil
1 teaspoons of sugar
3 tablespoons of sazon seasoning
1 large chicken bouillon cube, crumbled
1 tablespoon of tomato paste
1 teaspoon of ground cumin
1 teaspoon of chili powder
2 lemons cut in half
2 green bell peppers
1 small red onion chopped into fine strips or rings
1/2 teaspoon of mashed garlic
4 plum tomatoes cut into quarters
1 Large carrots,
2 medium potatos pitted olives
Water, to cover chicken Kosher salt

DIRECTIONS FOR POLLO GUISADO:

1.In a bowl mix the chicken, oregano, onion, squeeze int he juice of the 
lemon, celery, tomatoes, olives and vegetables a pinch of salt and garlic. 
Marinate for 30 minutes.
2. In a pot heat up the oil, Put in the bouillon and sazon seasoning then 
cook until the sugar gets to a lightly brown color.
3. Add the chicken by itself and cook until meat is light brown, make sure 
to flip as needed.
4. Add enough water until it covers the chicken, then heat until water gets 
to a boil.
5. Add the remaining ingredients, cover and and simmer until all the 
ingredients are tender, adjust water if necessary until a sauce is formed.
6. Serve with white rice along with the sauce of the chicken, and red
beans.

Source: http://www.thatsdominican.com/dr/our-food/pollo-guisado-stewed-
chicken
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