Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Homemade Sazon Chicken
My twist on a Caribbean Classic. Inspired by my favorite Cuban restaurant on Fulton Street, Downtown Manhattan. Chicken seasoned with my homemade sazon seasoning, pan seared and cooked with potatoes, carrots and olives in a flavorful sauce.
No ratings yet
Print
Pin
Course:
dinner, lunch, Main Course
Cuisine:
American, Caribbean, Cuban, Spanish
Prep Time:
15
minutes
minutes
Cook Time:
35
minutes
minutes
Servings:
8
Calories:
389
kcal
Ingredients
3
lbs
chicken legs
4
tbs
Homemade sazon
divided
6
tbs
extra virgin olive oil
1
large onion
chopped
1
lb
tomatoes
blended
6
tbs
green seasoning
2
tbs
minced garlic
4
scallions
chopped
Hot pepper
to taste
3
thyme sprigs
1
lb
potatoes
cut into wedges
2
carrots
1/2
cup
green olives
or to taste
1
bunch Cilantro
Salt
Black pepper
1
red bell pepper
Instructions
Wash chicken, drain and season with 2 tbs of sazon and salt(if seasoning does not have salt). Marinate minimum one hour or overnight.
Heat oil in a wide, deep sauté pan over medium heat.
Add seasoned chicken pieces and brown. Flip and brown the other side.
Add onion and crushed tomatoes and cook 3 minutes.
Add minced green seasoning, garlic, scallion and hot pepper and stir to combine.
Add 4 cups hot water or chicken stock, thyme, 2 more tablespoons of the sazon and bring to a boil.
Cover and cook for 5 minutes.
Add potatoes, carrots, olives, 1/2 cilantro and salt to taste.
Bring to a boil, cover and cook for 20 minutes or until the chicken is fully cooked and the potatoes are tender but still whole.
Finish with the remainder of the cilantro and chopped bell pepper.
Video
Nutrition
Calories:
389
kcal
|
Carbohydrates:
18
g
|
Protein:
18
g
|
Fat:
28
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
15
g
|
Trans Fat:
0.1
g
|
Cholesterol:
90
mg
|
Sodium:
593
mg
|
Potassium:
714
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
3749
IU
|
Vitamin C:
43
mg
|
Calcium:
48
mg
|
Iron:
2
mg