This dish was very tasty. It originally was a "Carne Guisada" recipe from skinnytaste.com, but since we planned on having beef the following night, we made this dish with chicken. The recipe is very, very similar to the Chicken Sofrito Stew recipe we posted (which also came from skinnytaste) - we probably should have tried this with beef instead.
We intended to make the aji picante mentioned in skinnytaste's recipe but habanero peppers are $10.99 per pound at our local Safeway and they looked a bit wrinkled. Next time, if they go on sale. The other adjustment we made the recipe (besides the type of meat) is replacing the 2 small tomatoes with crushed tomatoes to accomodate the male half of this couple's dislike for tomatoes. We did make this recipe with red potatoes for the male half of this couple, which he loved.
Prep Time: 20 minutes
Cook Time: 2 + hours
1 lb. boneless, skinless chicken thighs (fat removed, then cut in half)
1 c. green onions, chopped
3 cloves garlic, minced
1 - 14 oz. can crushed tomatoes (or 2 small tomatoes, chopped)
2 T. cilantro, minced
1/3 c. light beer
1/3 c. water
1/2 t. cumin
1/4 tsp. adobo seasoning (or salt)
1/2 t. sazon (or achiote, if you can't get either, leave it out)
1 bay leaf
kosher salt to taste
2 small baby red potatoes, quartered (optional, but not allowed during the beginning phases of the diet)
In a large pot, turn stove to medium heat. Spray pot with a little bit of olive oil spray. Add green onions and garlic and saute for 2-3 minutes. Add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring. Add chicken (patted dry) to pot along with beer, water, cumin, adobo, sazon, bay leaf and a couple pinches of salt. Cover and simmer on low heat for 1 1/2 hours. Add potatoes and cook until soft, 20-30 minutes.
Enjoy...we sure did!