Chef Andrea Osorio of Carupano Kitchen shares her grandmother’s traditional recipe for Venezuelan Pollo Guisado, a comforting chicken stew simmered in a rich tomato and vegetable sofrito with a secret sweet touch of ketchup. Heat vegetable oil in large pot over medium-high heat and brown chicken on both sides until golden, about 4 to 5 minutes per side. White RiceIngredients1 tbsp vegetable oil2 cups long grain white rice, rinsed1 tsp salt2 cups waterDirectionsHeat vegetable oil in pot over medium heat. Sweet Fried PlantainsIngredients2 ripe plantains2 cups vegetable oil for fryingDirectionsPeel ripe plantains and slice on slight diagonal into ½-inch pieces. Plating & GarnishPlate white rice first and spoon pollo guisado with sauce over top, serve sweet fried plantains and avocado slices (optional) on side.