Matt's Guisado de Pollo
Ingredients:
2 cups chicken broth
1 cup white wine
½ cup all-purpose flour
1 whole chicken cut into 8 pieces
1 pound chicken sausage (chicken basil/chicken tomato – your choice)
1 yellow onion chopped
2 cups potatoes diced
2 bell peppers diced
2 cups chopped, peeled tomatoes
12 cloves of garlic chopped
1-2 cups olives sliced
½ cup finely chopped parsley
½ cup sliced green onions
1 tsp ground cumin
½ tsp ground cinnamon
Salt and pepper
Directions:
Season the flour with salt and pepper.
Coat the chicken pieces in the flour – shaking off the excess.
In a large skillet or Dutch oven, heat either vegetable or olive oil over medium-high heat.
When the oil reaches cooking temperature, add the chicken and sear until golden brown on both sides. This will take about 4-6 minutes on each side.
Remove the chicken and set aside.
Add the sausage and cook until browned.
Add the onions, bell peppers, and potatoes.Stir the vegetables for about 2 minutes to avoid sticking to the bottom of the pan.
Add the tomatoes, garlic cloves, and olives.
Season the vegetables with salt, pepper, cumin and the cinnamon.
Add the white wine, chicken broth, parsley and return the chicken to the pot.
Once the liquid in the pan comes to a boil, reduce to simmer and cover for about 45 – 50 minutes.
You’ll know that it’s ready when the chicken is falling off of the bone.
Serve chicken over white rice and garnish with the green onions and parsley. I like to add parmesan cheese over mine, but it’s up to you.......
Enjoy!