week 2 check-in

Hi, I'm Anthony and this is my blog, but you already know that. sadly this isn't another cooking blog, but just a simple check-in. in this week's blog I'm going to be making Pollo guisado this is just another form of chicken and rice witha special flavor, but of course, in the spirit of cliffhangers I can't tell you what that flavor is, I guess you will just have to read this weekends blog, trust me it will be worth it. in order to prepare for this adventurous endeavor into the delicious world of chicken and rice, I have begone to practice and ask some important questions like, why do you put oil in rice, that answer turned out actually quite simple it was just to make the rice fluffy. A couple of other things I inquired about were what is the proper fully cooked temperature for chicken and that turned out to be around 165 degrees Fahrenheit. Hopefully, you will be inclined to join me in my cooking extravaganza in the next blog. Thank you for reading, bye and I hope you have a wonderful rest of your day.   

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week 2-pollo guisado

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Hi, welcome back to the blog I'm Anthony your host and today I will be telling you all about my experience of making Pollo guisado, which means stewed chicken in Spanish. For this meal, I have employed my mom as the resident cooking expert for some help making this dish (this was kind of important because she knows the recipe and I don't). All ingredients needed to make this meal, except the secret one that you will see later. For this meal, you will need, rice, sazón, tomato sauce, chicken thighs, onion powder, red potatoes(or white either works), cooking oil,  sofrito, and today's new ingredient, Adobo. Adobo, a mixture of dried herbs. Here is how you make the rice, get a medium pot and a big pot one for the rice and one for the chicken and potatoes, add 4.5 cups of water to the pot(for three cups of rice) and put it on medium heat until the water starts to boil. Add salt(3/4 tbs) and add oil(1/2 tbs) until you see bubbles in the water, add the rice and Stir,
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