Braised Chicken in Red Sauce (Pollo Guisado)

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

6 skinless chicken thighs
6 chicken skinless chicken legs
1 lb of chicken breast, cut julienne style
The juice of 2 freshly squeezed limes
1 tablespoon of sugar
2 tablespoon of oil
2 Maggi chicken bouillons
1 cup of Birds Eyes peas or 2 cups of potaoes, cubed
1/2 cup of pitted olives
2 tablespoons of Heinz tomato paste
1/2 cup of white wine such as Shiraz
5 cups of water

3 large 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)

Or 2 1/2 tablespoons of RECAITO blend


In a mixing bowl, add chicken, cover with water and add the lime juice. Let it rest for about 5 minutes.

In the meantime, blend the last 7 ingredients and marinate chicken with this blend (recaito) for at least 1/2 hour (optional, but recommended)

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 about 10 minutes, turning occasionally

Add the remaining marinade to deglaze the chicken and stir. Let simmer for 3-5 minutes.

Add chicken bouillon, water, wine, tomato paste, chicken bouillon and peas

Cover and cook on medium heat for about 45 minutes or until sauce has reduced and thickens a bit

Serve with white rice,