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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is my sister's recipe had at her house one time and have been hooked to it ever since. Takes a little bit of work to make this but soooo worth it in the end. Ingredients:
1/4 cup vegetable oil |
1 roasting chicken, cut up |
1 onion, diced |
1 red pepper, cut into wedges |
1 green pepper, cut into wedges |
2 (8 ounce) cans tomato sauce (spanish brand best to use) |
2 (8 ounce) cans water |
3 tablespoons of frozen sofrito sauce |
sazon goya with coriander and annatto (3 packets ) |
3 sprigs fresh cilantro, cut up |
garlic powder |
salt |
pepper |
1 peeled potato, chopped |
spanish olives |
1 (14 ounce) can red kidney beans |
yellow rice |
2 tablespoons adobo seasoning |
Directions:
1. Heat oil in a big skillet or sauce pan add frozen sofrito, cilantro
2. season chicken with adobo and 2 packets of sazon until well browned.
3. add every thing else and cook for 1/2 hour
4. then add 1 can of beans and the other packet of sazon.
5. cook for another half an hour, the last 5 min of cooking add spanish olives.
6. serve with yellow rice.
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