Making my childhood favorite now for my own kids & husband is bittersweet. This is pollo guisado, a Puertorican chicken stew that my Mom used to make when we were kids. She hand wrote the recipe for me before I moved to Vegas & now I make it often for my own family. I do have my own take it on it, but try to keep it as authentic as possible for the culture🇵🇷 This meal is cozy, nostalgic & so FLAVORFUL. Top with hot sauce for extra heat. My Dad used to eat it with homemade hot sauce & now I know why he loved it so much🤍 My from home & heart to yours! I truly wanted to give this meal the LOVE it deserves on my page. Recipe below! **This dish calls for “sofrito”, which is a Puertorican cooking base used in stews, rice & meat marinades. I make a batch of it, but sharing a small recipe here. If you want to skip this step, you can add more cilantro & garlic to the chicken marinade. Mini Sofrito: •blend 2tbsp olive oil, 2tbsp garlic, 1/4 red bell pepper, 1/2 cup cilantro, 1/4 onion, 1tbsp oregano, 1tsp pink salt & 1tbsp water Recipe: •marinate family pack of chicken drumsticks with 1tbsp olive oil, 1tbsp sazon, 1tsp adobo, 1tsp paprika, 1tsp garlic herb & 1tbsp sofrito •in a large pot on medium high heat, add 1tbsp olive oil & 1/2 sliced red onion •stir in 2tbsp sofrito & place half of the drumsticks in •flip them after 1 minute, then add the rest of the chicken (stirring them around) •pour in 48 oz of chicken broth & 1 chicken bouillon (I use the tomato flavor by Knorr) •add in 1-2 sliced red bell peppers, 1/2 sliced red onion, 3 chopped (large) carrots & 3 chopped (large) potatoes •cover & reduce heat to simmer for 30-45 minutes (check periodically & flip the chicken) •once the chicken is soft & falling off the bone some, it’s done •serve with jasmine rice (so delish with cornbread too!) #recipe #fyp #puertoricanfood #polloguisado