INGREDIENTS:
- 1 whole chicken, cleaned and cut into pieces
- 2 tablespoons oil
- 2 tablespoons garlic
- 2 tablespoons sofrito
- 1/4 cup roasted red peppers
- 1 handful of olives
- 1 chicken buillon cube
- Seasonings to taste: Bay leaves, celery salt, paprika, oregano, adobo, ground black pepper
- 1 packet sazon con culantro
- 1 tablespoon salsa china soy sauce - 1/2 teaspoon Sriracha
- 1/2 tablespoon red cooking wine
- A few cilanto leaves
- 1/2 bottle beer
- 1 cup baby carrots, peeled
- 2 potatoes, cut into quarters
DIRECTIONS:
1. Heat pot on medium heat. Add oil.
2. Add garlic, sofrito, red peppers, olives, chicken buillon, bay leaves, celery salt, adobo, oregano, paprika, ground black pepper, sazon, salsa china soy sauce, Sriracha, and tomato paste. Mix ingredients together.
3. Add the chicken to the pot in even layers. Mix the chicken to coat with mixture.
4. Add red cooking wine, cilantro, and beer. Stir well. Cover and cook for 20 minutes on medium heat.
5. Add carrots. Stir. Cover and cook for 10 minutes.
6. Add potatoes. Stir. Cover and cook for 10 minutes or until fork tender.
7. Serve hot and enjoy! Tip: Pairs very well with white rice and slices of avocado.
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