Guisada de Salchichón

Guisada de Salchichón


1 Tbsp extra-virgin olive oil

6 oz. Salchichón, cut into chunks            

3 cloves garlic, diced

2 ajies dulces, minced

3/4 tsp Adobo con Pimiento 

1 C red onion, chopped 

2 Knorr Cilantro Mini Cubes, crushed 

1 Tbsp Italian parsley, chopped 

1 1/2 C vegetable stock

1 1/2 C beef stock

1 packet Sazón

2 Tbsp recaito

2 oz. Spanish-style tomato sauce

1 stalk celery, chopped

1 tomato, chopped

6 pimento-stuffed olives

1 potato, peeled and cubed

1 big handful angel-hair pasta (break into 3 pieces)

In large stockpot, heat oil.  Add the  salchichón, garlic, Adobo, onion, cilantro cubes, ajies dulces, and parsley; saute on medium 5 minutes.  Add the broth,  Sazón, recaito, and tomato sauce and bring to a boil.  Stir in tomato, olives, and celery; lower heat and let simmer 5 minutes.  Add potato and pasta.  Let simmer additional 5 minutes, stirring occasionally to separate pasta.  

 Serve with white rice.  


Okay…it’s a little messy, but that’s real life, right?

 “If you have good thoughts they will shine out of your face like sunbeams and you will always look lovely.”  ― Roald Dahl