Total Steps
7
Ingredients
14
Tools Needed
2
Related Article
http://sneakyfoxproductions.com/blog/?p=132Ingredients
- 2.5 pound <a href="/L8P58TMC">chicken </a>(thighs or legs)
- 0 <a href="/2BQXPL4R">salt </a>and pepper
- 0 <a href="/D6NG2T6B">achiote </a><a href="/NHPT57DF">oil </a>
- 0 adobo
- 1 packet sazon
- 1 teaspoon <a href="/GHZ654L7">brown sugar</a>
- 0.5 cup <a href="/GDHZPXXD">sofrito </a>(link above)
- 0.5 cup alceparrado or <a href="/7XW6LVSM">olives </a>(pimento stuffed) and 3 tablespoons <a href="/GBHRFTWT">capers</a>
- 1 teaspoon each <a href="/XZVS7BZX">cumin,</a> <a href="/LC2JZ743">oregano,</a> <a href="/TVDTF8Z7">marjoram,</a> and <a href="/HWFS2HS6">c
- 1 <a href="/5PN7S6FY">bay leaf</a>
- 8 ounce <a href="/6JFVKMWY">tomato sauce</a>
- 1 cup <a href="/6XYQBYN6">chicken broth </a>(or <a href="/PXTR53Z5">water)</a>
- 2 large <a href="/5GXJHWW6">potatoes </a>(cut into bite size cubes)
- 0 chopped fresh cilantro
Instructions
1
Step 1
<a href="/H7TNTGFZ">Season </a>chicken pieces with <a href="/DPSVTKVY">salt </a>and pepper.
2
Step 2
In a heavy <a href="/MYJ2HRB7">skillet </a>or dutch oven, <a href="/XZFHRHHF">heat </a>the achiote oil over medium <a href="/XZFHRHHF">heat.</a>
3
Step 3
<a href="/D434P8MH">Brown </a>the chicken pieces on each side, about 5 minutes per side.
4
Step 4
Add sofrito and remaining ingredients to the pot and <a href="/B52FHCF2">turn </a>the chicken pieces to <a href="/6BTCX64M">coat </a>with the sauce.
5
Step 5
Cover, <a href="/H3TYV2MZ">reduce </a><a href="/XZFHRHHF">heat </a>to low, and <a href="/GFSF4J5F">simmer </a>for 35 minutes or until chicken is done.
6
Step 6
Remove bay leaf.
7
Step 7
<a href="/HZXPVMNR">Garnish </a>with fresh chopped cilantro or parsley.
Tools & Equipment
Skillet
Dutch oven