Pujols Kitchen

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Pollo Guisado

2 tbsp vegetable oil
2 big spoons of Sazon complete
1 pinch of sugar
1 large Maggi chicken bouillon cube (or 2 small cubes)
1 package whole chicken cut up, skin removed (I prefer to leave the bone in the chicken)
Water to cover chicken
1 tbsp tomato paste
1 tsp of cumin
Salt to taste

In the Pujols Kitchen Large Sauté Pan, add the sazon complete, bouillon and sugar until boullion cube is broken down and sugar is lightly brown.
Add chicken and let fry for 10-15 minutes, stirring to brown all sides.
Add water to the top of chicken; then add tomato paste and cumin. Bring water to boil, stirring to break up tomato paste.
Taste the water for salt. As the water evaporates, the flavor of the salt will come through, so be careful not to over salt.
Cook chicken 45-60 minutes, stirring occasionally.
Take care to leave some of the reduced sauce at the bottom of the pan to pour over chicken when served.
Typically served with white rice and beans.

White Rice

3 cups of water
1 cup of medium-grain rice
1 tbsp olive oil
1 tbsp salt

In a medium pot bring water to a boil over high heat.
Add oil and salt.
Add rice and stir.
Cover and let cook over medium heat for about 20 minutes.
Bring heat to low for last five minutes of cooking.
Rice should be soft and fluffy.

Abichuela Dominicana (Dominican Beans)

1 tbsp olive oil
1 slice bacon
¼ cup of sliced chorizo (1-inch chunks)
2 minced garlic cloves
¼ cup chopped onion
¼ cup chopped green bell pepper
¼ cup calavasa*, chopped into small chunks
1 tbsp of tomato paste
2 bullion cubes (small)
1 cup water
1 15 oz. can Dominican red beans

Heat oil and bacon in a medium pot over a medium fire for five minutes.
Add chorizo, onion, garlic, onion, bell pepper, calavasa, tomato paste, bullion cubes and water.
Let all ingredients simmer on medium fire for about 10 minutes.
Add can of beans and turn fire to low and simmer for another 10 minutes.

*Calavasa is also known as West-Indian pumpkin. If not available, use butternut squash cut into small pieces.

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