Guisada de Salchichón
1 Tbsp extra-virgin olive oil
6 oz. Salchichón, cut into chunks
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