I didn’t really learn to cook until I was an adult. And I’ve had to teach myself a lot of the Panamanian recipes that I wish I had grown up making, mostly from memory or calling my mom (who, of course, doesn’t measure a thing so her instructions are, “un poquito” or “no mucho”). So the way I cook might not be perfectly authentic but I’m learning! Today I’m making pollo guisado with plátano frito, this was one of my childhood favorites 😍🥹🇵🇦 🍗 Pollo Guisado (Stovetop Chicken Stew) Ingredients: ✨1.5–2 lbs boneless, skinless chicken thighs ✨2 tsp olive or avocado oil ✨1 tsp oregano1, garlic powder, onion powder ✨2 tsp adobo ✨1 onion, diced ✨2 minced cloves of garlic ✨salt to taste ✨1 tbsp tomato paste ✨1 tbsp soy sauce ✨1 packet of sazon ✨2 cups water mixed with 2 tsp Better Than Bouillon chicken ✨veggies of choice (I used tomatoes but red and green bell peppers would be my next choice) ✨1 tbsp ketchup ✨Handful of chopped cilantro ✨1/2 cup manzanilla olives Instructions: Season chicken with adobo, oregano, garlic powder, and onion powder. Sear in hot skillet with oil until browned, then set aside. In the same pan, cook onions until softened, add garlic cloves, salt, tomato paste, sazon & soy sauce. Let it caramelize for 2 min. Add chicken back in, stir in 2C of water mixed with 2 tsp Better Than Bouillon. Add tomatoes and any veggies you like. Simmer uncovered for 30 min until the sauce thickens. Stir in ketchup, cilantro, and olives, and let it simmer 5 min. Adjust salt to taste. To make the Platano Frito: when you’re buying your plantains, you have to make sure they are fully green without a hint of yellow, and if you want to keep them green until you’re ready to cook, put them in the fridge or they will ripen and become sweet plantains . Once you’re ready to cook them, just peel them and slice them and fry them in avocado oil until your desired crispiness usually around five minutes. #cookwithme #polloguisado #plantains #cozymeals @Chosen Foods @Goya Foods @Brightland