WATCH. SIP. ENJOY.

1. Preheat oven to 425°.
2. Toss potatoes in 2 Tbsp. of olive oil and 1 Tsp. of salt.
3. Spread out evenly on baking sheet and bake for about 15 mins., flipping once halfway, until potatoes are crispy and tender. Set aside.
4. While potatoes are baking, heat 1 Tbsp. of oil in large skillet on medium heat. Saute onions and bell pepper until onions are transparent and peppers tender. Season with a sprinkle of salt and pepper.
5. Add garlic, saute for 1 min., taking care not to burn.
6. Add cilantro, saute until wilted.
7. Add ground beef. Brown until cooked through.
8. Add tomato paste. Stir to evenly coat mix and let simmer for 1 min.
9. Add more salt and pepper to taste, if necessary.
10. Remove from heat and skim excess fat from pan.
11. Gently scrape up potatoes from baking sheet and fold into beef mixture, taking care not to smash potatoes.
12. Spread mix out on baking sheet to cool to room temperature.
13. Once beef mixture is cooled, fill the center of a large empanada wrapper with about a 1/4 cup of filling. Fold over into a half moon shape and crimp edges together, sealing them. Work your way through the wrappers, placing filled empanadas on a clean baking sheet covered with a damp paper towel so they do not dry out.
14. Heat 6 cups of vegetable oil in a deep dutch oven or pot to 350°.
15. Gently drop empanadas in oil, 2–3 at a time, frying about 2 mins. each side or until golden, bubbly and crispy. Cool on wire rack.
16. Serve immediately with your favorite dipping sauces.

Pro Tip:

The mixture can be made a day ahead and kept in the fridge in an airtight container. Let it come to room temperature for about 30 mins. before filling empanadas.

Don't want to fry? Give the empanadas an egg wash and bake them in a preheated oven at 400° for about 15 minutes or until golden brown.

1. Remove excess fat from chicken but keep skin intact.
2. In a large bowl or container, mix chicken, onion, celery, salt, pepper, oregano and garlic. Juice the lime on top and mix the components until everything is evenly distributed. Cover and let marinate in the refrigerator for at least 30 mins. and up to 2 hours.
3. Once the chicken has marinated, heat 2 Tbsp. olive oil, in a large skillet with a cover or dutch oven on medium-high heat.
4. Brown the chicken on all sides, reserving the marinade.
5. Once chicken is browned, sprinkle brown sugar and remaining marinade over chicken. Gently mix components until evenly distributed.
6. Add 1/4 cup chicken broth and cover.
7. After 5 mins., lift lid and baste by spooning liquid from the bottom over the top of chicken. When the liquid has evaporated to a thick syrup-like consistency, add 1/4 cup of chicken broth. Cover and repeat basting every 5 mins. for a total of 15 mins., adding additional 1/4 cup of chicken broth when necessary.
8. Add potatoes, carrots, diced tomatoes and cilantro.
9. Add tomato paste and stir.
10. Add chicken broth to mixture until it is just covered. This will be approximately 2 cups.
11. Bring to a boil, cover, and lower heat to simmer.
12. Simmer for 40 mins. or until potatoes and carrots are tender. Halfway through, salt and pepper to taste.
13. Sprinkle on optional garnish. Serve with white rice and tostones.

PRO TIP:

Don't have time to make pollo guisado on party day? Good news! This dish tastes even better on day two. So prepare a day ahead, let it cool to room temperature, refrigerate, and reheat as guests arrive.

1. In a deep pot or dutch oven, heat oil to 350°.
2. While the oil is heating, cut off the ends of the plantains and score the plantains lengthwise. Peel along scoring. Slice plantains into 1/2" medallions.
3. Carefully drop plantain medallions into the oil, stirring a bit to make sure they don't stick to each other. Fry for about 3 minutes. They will start turning a golden color.
4. Remove from oil with a fry skimmer, reserving the oil on the heat. Lay out on a baking sheet. Flatten each tostone to a 1/4" thickness. You can use a tostonera or a rolling pin.
5. Gently drop flatten plantains back into the hot oil. Fry for another 2–3 minutes until tostones turn a golden brown and are crispy on the outside and tender on the inside.
6. Drain on paper towels. While still hot, season generously with salt.
7. Serve immediately.