Description
A flavorful chicken dish marinated with garlic, thyme, and Sazonador Total, then simmered to perfection.
Ingredients
Scale
- 4–5 lb chicken (cut into pieces)
- 10 cloves garlic (minced)
- 1 tbsp Maggi chicken bouillon seasoning (or other chicken bouillon seasoning of your choice)
- 1 ts thyme (use fresh thyme if you can)
- 1 onion (diced)
- 1 green bell pepper (diced)
- 2 tbsp Sazonador Total by Goya (can sub salt and pepper if you don’t have this ingredient)
- 7 tbsp olive oil (4 tbsp for the marinade plus 3 tbsp for frying the chicken)
- 1 ts brown sugar
- 3 tbsp red recado (1 tbsp added when stewing, plus 2 tbsp additional for marinade; can sub Achiote Rojo)
- 1 quart chicken broth
- salt (to taste)
- pepper (to taste)
- 1 small cilantro bunch (chopped, add at the end of cooking time)
Instructions
- Mix the garlic, chicken bouillon, thyme, sazonador total, 4 tbsp of olive oil, and 2 tbsp of the recado rojo in a small bowl to make the marinade. Season the chicken all over with this marinade, and leave in the refrigerator for at least one hour, or preferably overnight.
- Heat 3 tbsp of olive oil in a pan (cast iron if possible) and mix in the brown sugar over medium-high heat. When very hot, fry all the chicken on all sides until golden brown. You will most likely need to fry in batches. After frying the first batch, scrape up any browned or burned bits before adding another batch. Keep repeating until all the chicken has been browned.
- Move the chicken to a stockpot or large saucepan, and add just enough chicken broth to cover the chicken. If you don’t have enough chicken broth, use additional water. You want the chicken just covered with liquid. Add the diced green pepper and diced onion, along with an additional 1 tbsp of the recado and mix well. Bring to a boil, and then reduce to a simmer. Cover and simmer for around 45 minutes to 1 hour. You can remove the cover for the last 15 minutes if you like to reduce some of the sauce.
- Add salt and pepper to taste, and then stir in your bunch of cilantro. If you like, add additional sazonador total to taste.
Notes
- For best results, marinate the chicken overnight.
- You can adjust the level of spice by adding more or less sazonador total.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Latin
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg