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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 20 |
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I decided to start making a big batch of chicken once a week and then making other things with it. We eat chicken most of the time anyway and as a family of 6 this works out fairly well. I will also post some of the recipes that I made with this. They will be; Red Gravy, Full meal Quesadilla, and King's Chicken. Obviously this can be searved whole as baked chicken and it can be used in any dish that requires pre-cooked chicken. Ingredients:
5 lbs boneless skinless chicken |
12 ounces goya sofrito sauce |
6 ounces lemon juice |
12 ounces chicken stock or 12 ounces vegetable stock |
1 teaspoon dried garlic |
1/2 teaspoon celery salt |
cooking spray |
Directions:
1. Preheat oven to 350, Spray one or two glass baking dishes.
2. Lay raw chicken into dishes so that no pieces touch sides or overlap.
3. In a bowl mix wet ingredients and dried garlic.
4. Pour the sauce over the chicken so that the tops are a little above the liquid.
5. Sprinkle Celery Salt on tops.
6. Cover securely with aluminum foil and poke one tiny hole in the middle to vent steam.
7. Bake for 30 minutes covered.
8. Uncover and turn oven temperature to 200, bake for about 20 minutes.
9. Serve or cool and store in sauce (chopped or shredded meat covered in the sauce will become more flavorful in a day or two).
10. If you want to make the sauce into gravy see Red Gravy.
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