Thursday, June 20, 2013

Guisada de Salchichón

Guisada de Salchichón

1 Tbsp extra-virgin olive oil
6 oz. Salchichón, cut into chunks            

3 cloves garlic, diced
2 ajies dulces, minced
3/4 tsp Adobo con Pimiento 
1 C red onion, chopped 
2 Knorr Cilantro Mini Cubes, crushed 
1 Tbsp Italian parsley, chopped 
1 1/2 C vegetable stock
1 1/2 C beef stock
1 packet Sazón
2 Tbsp recaito
2 oz. Spanish-style tomato sauce
1 stalk celery, chopped

1 tomato, chopped
6 pimento-stuffed olives
1 potato, peeled and cubed

1 big handful angel-hair pasta (break into 3 pieces)

In large stockpot, heat oil.  Add the  salchichón, garlic, Adobo, onion, cilantro cubes, ajies dulces, and parsley; saute on medium 5 minutes.  Add the broth,  Sazón, recaito, and tomato sauce and bring to a boil.  Stir in tomato, olives, and celery; lower heat and let simmer 5 minutes.  Add potato and pasta.  Let simmer additional 5 minutes, stirring occasionally to separate pasta.  

Serve with white rice.'s a little messy, but that's real life, right?

music to cook by
 Larry Harlow & Latin Legends Of Fania 

“If you have good thoughts they will shine out of your face like sunbeams and you will always look lovely.”  ― Roald Dahl



Pin It