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Pollo Guisado (Panamanian Style)


12 pieces Chicken Wingettes (or Drummettes)
1 Green Pepper, Julienne
1 Red Pepper, Julienne
Cilantro (fresh or paste)
1 Onion, diced
Chicken Bouillon
2/3 Tablespoons Olive Oil
2 packets Goya Sazon con culantro y achiote
1 can of tomato sauce
2 teaspoons minced garlic or 1 tablespoon of garlic puree
3 cups rice

  1. Heat oil in deep skillet on medium heat 
  2. Add chicken and cook until chicken is no longer pink
  3. Add green pepper, red pepper, garlic, and onion
  4. Cook for 5 minutes
  5. Add tomato sauce and Sazon con culantro y achiote
  6. Add chicken bouillion
  7. Simmer until sauce reduces and chicken is soft 
  8. Serve over rice



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