Place dish in fridge to thaw overnight or for 24 hours.
Pour contents of container into a pot on the stove.
Place over medium heat, bring to a simmer, stirring every 2-3 minutes.
Once simmering, cover, reduce heat to medium-low and cook for approximately 10 minutes until vegetables reach desired level of doneness. Add 1/4 to 1/2 cup of chicken broth if desired. Add salt to taste. (Note: ensure the stew should reaches an internal temperature of 165°F).
Garnish with chopped fresh cilantro. Serve with Dominican Garlic Rice.
Make a night of it and stir up a batch of Chef Angelo’s Guava Cocktail!
Chicken thigh, chicken stock, onion, carrots, red pepper, celery, yukon gold potato, plantains, tomato, garlic, green olives, grapeseed oil, arbol chili powder, cilantro, salt, pepper, spices.
Whether you recognize him from Bravo Top Chef, Death by Tequila, Small barn, or one of his several cookbooks, Chef Angelo is a chef you likely know. Having grown up in a Dominican Italian household, Chef Angelo found his love for food early in life. He recently opened his newest outpost, Tia Carmen in Phoenix Arizona, where you'll find his Chicken Guisado regularly on the menu, along with a roster of other dishes "reflecting a mix of tradition and modernity."