Arroz Blanco, Habichuelas, y Pollo Guisado

Okay, I admit my Arroz Blanco is done in the rice cooker. Rinse 2 cups of Rice. Plop in cooker and mix in 2 tablespoons of olive oil and stir so grains are covered. Add 3.5 cups of water & a teaspoon of salt. Let the cooker do it’s thing.

Edited **9/7/07**
Pollo Guisado

4 – 6 Chicken Thighs (pull skin off)
2 Medium Potatoes
2 Teaspoons of Salt
3 Tablespoons of Sofrito (I actually use Recaito) Yes 3 or 4 Tablespoons, a 1/4 cup.
2 packets Sazón &/ or 1 Teaspoon Cumin
4 Garlic Cloves
1 Minced Onion
1 Teaspoon Oregano
8 oz Tomato Sauce
1 Teaspoons Olive Oil
2 cups of Water

Place the chicken in a 2 quart pan with enough water to cover the chicken & some. Add 1 teaspoon of salt. Medium high heat until the water starts to boil, then lower the heat to medium and cook for 45 minutes. Remove from the heat and drain. Pull chicken apart for easier eating.

Peel and chunk potatoes, healthy bite sized chunks.

Add the rest of ingredients. Simmer at moderate heat for 1 hour, stir often (every 10 – 15 mins).

(Optional – olives and green peppers)


1 can (15.5 oz.) Pink Beans (or Kidney Beans) , drained and rinsed
½ cup water
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Sofrito or Recaito
4 oz. Tomato Sauce
1 packet Sazón
1 cube Chicken Bullion (I sometimes use Ham flavoring instead)
Adobo with Pepper to taste

Combine all ingredients in a 4-quart saucepan. Bring to boil over medium heat then simmer for10 minutes or until it reaches desired consistency.


3 Responses

  1. Sounds really yummy. I love slow cooked goodness! 🙂

  2. I saw the link to your LJ on TheCrunchyCrew. Do you mind that I added you as a friend on LJ?

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