Who doesn’t think of savory stews, hearty soups and harvest vegetables when the air cools and leaves begin to fall (well not in Florida, but I can dream). Fall is upon us and this fantastic chicken stew really put me right into the mood. So much so, I dug out
my suede amber colored boots (matches the stew) and declared “It’s Fall.”
It was around lunchtime when I ran into my friend Maria in the lobby of our church. I have been after her for months to send me one of her incredibly rich recipes to share with you and I finally got it! As we talked about this beautiful Pollo Guisado, our mouths were watering. We shared a good laugh just thinking about how hungry we were for this stew!
All I can say is that Maria knows how to cook, so you are in for a treat. It is not unusual for Maria to host a party with great food each week. With a huge heart for the Lord, you can see why so many love her. Not only can she make anything taste great, but she is a beautiful friend inside and out. Try her magnificent chicken stew…Keep it coming Maria…you are a gem!
Ingredients: 8 chicken thighs (with skin),1 bottle of Adobo, 1 teas.Garlic Powder, 1 Package Sazon (found in the ethnic section of any grocer), 1 8oz. can tomato sauce, 10-15 green Spanish olives, 2 cans chickpeas, ½ cup water,½ cup Sofrito (found in the freezer section at the grocer), ½ pound potatoes (quartered), 1 cup of brown or white rice.
Step One…Coat and sauté the 8 chicken thighs in garlic powder and Sazon in olive oil in a stew pot until brown. Step Two…Add tomato sauce, olives, chickpeas, water, Sofrito and potatoes all at once and let cook for 2 hours. Pour over rice, garnish and serve on a large serving plate. Delicious and easy!