Pollo Gesada

While in NY last week our good friends gave us a little cooking lesson so we don't have to live without good Puerto Rican food out here in TX. Here is the recipe I plan to try out this week. Hope you like it.

Pollo Gesada

Boneless chicken
Goya tomato sauce (1 can) or sauce of your choice
Sofrito (1 large spoon)
Garlic powder or minced garlic (1 tablespoon)
Adobo (add to flavor)
Sliced onions (one)
Sazon (two packets)
Potatoes (to your liking)
Carrots (to your liking)

Instructions: Cut boneless chicken. Put in pot and simmer. Add ingredients and stir. Keep fire on medium and add water. I normally add enough water to cover right above the meat. Don’t put too much water, let the stew cook for about 30 minutes. Check after 30 and taste. If you need to add any ingredients do so, and the broth should be thick, if still watery add a ½ teaspoon of sugar. If the meat is not soft, continue cooking for another 20 minutes or so. Just check periodically.

If you put in the crock pot, follow the instructions and cook on low for 8 hours. Again, don’t add too much water. Just cover the meat.