Guisado de Pollo Panameño

Step by stepInstructions

1. Season the chicken with salt and pepper; heat the oil in a large pot and brown the pieces well, about 10 minutes; remove and set aside.
2. In the same pot, cook the onion, garlic, bell pepper and tomatoes with the achiote until soft, about 6 minutes.
3. Return the chicken to the pot, add the broth, cover and simmer 20 minutes.
4. Add the potatoes and carrots and cook until tender, about 15 minutes; stir in the peas and cook 5 more minutes.
5. Stir in the culantro, adjust the seasoning and serve hot over white rice.