"Dee Dee's Home Run Chicken"- Pollo Guisado

Total Time:
2 hr 10 min
20 min
1 hr 50 min

4 to 6 servings

  • 2 tablespoons vegetable oil
  • 1 teaspoon sugar
  • 2 large tablespoons sazon seasoning
  • 1 large chicken bouillon cube, crumbled
  • 1 whole chicken, cut up, skin removed, bone-in
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Water, to cover chicken
  • Kosher salt
  • Red Beans and Rice (Habichuela), recipe follows
  • 1 tablespoon olive oil
  • 1 strip bacon, sliced
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped acorn squash
  • 1 tablespoon tomato paste
  • 1 large chicken bouillon cube, crumbled
  • 1/2 cup water
  • 1 (15-ounce) can red beans, drained
  • White rice, recipe follows
  • 1/4 cup chopped fresh cilantro leaves, for garnish
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 cup medium-grain rice
  • In a Dutch oven, heat the vegetable oil and sugar over medium-high heat. Add the sazon seasoning and the bouillon and cook until the sugar lightly browns. Add the chicken and let it fry, stirring it around to get all the sides browned, about 10 to 15 minutes. Stir in the tomato paste, cumin and chili powder. Add water to just cover the top of the chicken. Let the water come to a boil and stir to make sure the tomato paste is combined. Taste the water for salt*. Cook the chicken stirring occasionally, until tender, about 45 to 60 minutes. Remove the chicken to a serving platter and coat with the cooking sauce from the pan. Serve with Habichuela.

  • *Cook's Note: As the water evaporates the flavor of the salt will come through, so be careful not to add too much salt.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Red Beans and Rice - Habichuela:
  • In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over white rice, garnished with cilantro.

  • White Rice:

  • In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy.

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