Pollo Guidado

Name: Pollo Guidado
Ingredients: 2 to 3 lb. chicken breast or other parts, skinned; 2 medium tomatoes, liquified in blender; 1/4 c. chopped green olives; 1/5 c. chopped pimientos; 1/3 c. chopped bell pepper; 1 large onion, finely chopped; 1 to 2 c. chicken broth; 1 to 2 jalapeno peppers, liquified in blender (for mild, use 1); 2 cloves garlic, mashed; 2 tsp. ground cumin; 6 ground peppercorns or 1 tsp. pepper; 2 Tbsp. olive oil; 1 to 2 tsp. salt

13 ingredients

10 steps

Ingredients

2 to 3 lb. chicken breast or other parts, skinned
2 medium tomatoes, liquified in blender
1/4 c. chopped green olives
1/5 c. chopped pimientos
1/3 c. chopped bell pepper
1 large onion, finely chopped
1 to 2 c. chicken broth
1 to 2 jalapeno peppers, liquified in blender (for mild, use 1)
2 cloves garlic, mashed
2 tsp. ground cumin
6 ground peppercorns or 1 tsp. pepper
2 Tbsp. olive oil
1 to 2 tsp. salt

Directions

1

Heat olive oil in large skillet; place chicken, bone side down, in skillet.
2

Saute 5 minutes.
3

Add chopped vegetables and spices (not tomatoes and jalapenos).
4

Simmer 5 minutes, then add 1 cup of broth and salt.
5

Turn breasts over and cover for 15 minutes. Remove cover and bone the chicken, one breast at a time, and break into 3 or 4 large pieces.
6

Return to broth and vegetables.
7

Test for right amount of salt and spices; add more if needed.
8

Add the tomatoes, jalapenos and rest of broth; simmer, covered, for 10 minutes.
9

The liquid should cook down a lot; the final consistency should be of chicken in a thick tomato sauce.
10

Serve with arroz and frijoles refritos with corn tortillas.