Pan-Braised Chicken (Pollo Guisado)

Prep Time: 15-20 minutes
Servings: 5-8
Cooking Time: 30-45 minutes

4 1/2 lbs (12 units) boneless thighs
The juice of a freshly squeezed lime
1 tablespoon of sugar
2 tablespoon of oil
2 Maggi chicken bouillons
2 cups of Birds Eyes Deluxe Baby Vegetables (peas, carrots & corn)
1/8 cup of pitted olives
2 tablespoons of Heinz tomato paste
1/2 cup of white wine such as Shiraz
5 cups of water

3 cloves of garlic
1 small bunch of cilantro (about 5 sprigs)
½ teaspoon of freshly ground black pepper
1 medium onion, chopped
½ teaspoon of oregano
3 twigs of thyme
3 ajies gustosos
1/2-1 teaspoon of organic cayenne red pepper (optional)

TIP: If you don’t have time to marinate, you can caramelize the sugar and brown the chicken. Then, add all the ingredients with 3 cups of water and let simmer on low-medium heat


Cut thighs Julienne style and soak them in water with the limejuice for 10 minutes

Blend the last 7 ingredients and marinate chicken with this blend (recaito) for at least 1/2 hour

In a deep and heavy bottom pot (1” thick), heat oil and add sugar. Once sugar has caramelized (brown/dark brown color) add the chicken and stir until chicken has obtained color. (be careful, as it may splatter). Let it brown for 2 more minutes

Add 1/4 cup of water to the marinate and use it to deglaze the chicken and stir. Let simmer for 3-5 minutes.

Add chicken bouillon, 4 cups of water, wine, tomato paste and vegetables

Cook on medium heat for 25 minutes

Serve with white rice,