The Mess Hall Episode 2: Cooking and Conversations with Veterans

https://youtu.be/RcdPQI94yPo

The Mess Hall: Where veterans display their culinary skills and talents in kitchen while whipping up their favorite dishes. We then sit down to a fresh meal and have a conversation about their service. On Episode 2 of The Mess Hall, Navy Vet Milton Gonzalez whips up a traditional family recipe that goes back generations - Pollo Guisado.

Pollo Guisado
BY Milton Gonzalez

 2 tsp Extra Virgin Olive Oil
 1 pound Boneless Skinless Chicken Thighs
 1 medium Yellow Onion, small diced
 2 medium Carrots, sliced into coins
 2 stalks Celery, sliced thin
 1 tbl chopped Garlic
 3 Medium to Large Yellow Potatoes, peeled and diced
 1 cup Marsala Wine
 2 tbl Soy Sauce
 2 cups Chicken Broth
 1 can (14.5 0z) Diced Tomato
 1 can (15 oz) Tomato Sauce
 1 cup Corn, Fresh Shucked, frozen is okay as well
 1 Jar GOYA Olives W/Capers (Alcaparrado Manzanilla Olives Pimentos & Capers 10 oz)
 Sazon GOYA, 2 small packets
 Recaito GOYA Cilantro Cooking Base-2 tbl
 ½ Bunch Cilantro, Fresh Chopped
 White Rice- Any simple boxed rice will work

1. Cook White Rice first by following directions on the bag or box of the rice you chose. When done, reserve for
later.
2. In a large sauce pot, over medium heat, add in Olive Oil.
3. Sear Chicken on one side, about 2 minutes
4. Add in Onions, Carrots, Celery, Garlic, and Potatoes and cook for 5 minutes
5. Add in Marsala, Soy Sauce, Chicken Broth, Diced Tomato, Tomato Sauce, Corn, Olives & Capers, Sazon, Recaito and
cook over medium heat for 30 to 40 minutes or until the chicken is falling apart, making sure to stir occasionally.
6. Finish by adding Chopped Cilantro and Serve of White Rice. Enjoy!!