POLLO GUISADO CON CANELA (CINNAMON CHICKEN STEW) ~ The Self-Taught Cook™

Tuesday, November 15, 2011

POLLO GUISADO CON CANELA (CINNAMON CHICKEN STEW)

4:02 PM No comments

Don't you just love it when you cook something that smells so good that everyone coming into the house says, "Mmm, what smells so good? What's for dinner?" There are some foods that you don't mind the cooking smell for awhile. Don't get me wrong; I don't want to smell it three days later. But our olfactory memories can be just as strong as other sensory memories. Think about the smell of bacon frying, or an early morning pot of coffee (and I hardly ever drink coffee, but I love the smell), or apple pie. In a few days, we'll all be smelling that Thanksgiving turkey, with all the memories that come with it. And, BTW, I do hope that your holiday memories are good ones. Today I'm cooking Pollo Guisado con Canela, which is Spanish for Cinnamon Chicken Stew. I realize that cinnamon and chicken sounds like an odd mix, but it is wonderful! And, in keeping with the theme of this paragraph, OMG, it smells so good when cooking. If you've never tried it, you really should. Trust me on this one. : )

POLLO GUISADO CON CANELA

4 boneless, skinless chicken breasts, cut up

GOYA® Adobo with Pepper, to taste

Paprika, to taste

3 Tbsp annatto oil

1/2 c GOYA® Recaito

8 oz. diced ham

1 c GOYA® Spanish style tomato sauce

1 can Heinz BELL'ORTO Diced Tomatoes with Basil, Garlic, & Oregano

1 c chicken stock

1 Tbsp cinnamon

1 tsp kosher salt

freshly ground black pepper, to taste

Season the chickn pieces with Adobo and paprika. Cover and set in refrigerator for at least 30 minutes. In a stockpot, heat the oil and saute the recaito and ham. Add the tomato sauce, tomatoes, and chicken stock and bring to a boil. Add chicken pieces, cinnamon, salt and pepper and bring to a boil again. Reduce to simmer and let cook for 30 minutes. Serve with white rice.