SAZóN
Check out this homemade version of a miracle spice mixture that's a staple in Puerto Rican kitchens.
Provided by Von Diaz
Categories Spice Onion Garlic Puerto Rico Secret Weapon
Yield Makes 1/2 cup
Number Of Ingredients 7
Steps:
- Combine all the ingredients in an airtight container, cover, and shake well to incorporate. It keeps indefinitely.
SAZóN CHICKEN BREASTS
This stovetop method of cooking chicken breasts in a sazón-heavy marinade produces juicy, fragrant, well-seasoned meat. It definitely stands up as a main course, but leftovers make for great additions to salads and tacos. The breasts benefit from an overnight marinade, which will make the meat juicier and more flavorful, but the dish can come together in 45 minutes if you're short on time. This recipe also works great with boneless, skinless chicken thighs. Because they're often thinner and fattier, they may cook a little more quickly than breasts.
Provided by Von Diaz
Categories dinner, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a small food processor, combine the garlic, orange juice, olive oil, sazón, salt and pepper; pulse until it forms a creamy marinade. (Alternately, you can finely mince the garlic, then combine it with the rest of the ingredients in a small bowl, stirring with a fork.)
- Pat the chicken breasts dry, then transfer them to a large resealable plastic bag. Pour the marinade on top, close, shake, then gently massage the seasoning into the meat. Let sit on the counter for at least 10 minutes. (Chicken can also be marinated overnight then set out to come to room temperature before cooking.)
- Heat a large nonstick wok or deep skillet over medium-high. Add marinated chicken breasts, one by one, and pour over about half the marinade. Cook for 7 to 10 minutes, flipping frequently with tongs and being careful not to let them get too dark too fast. Reduce heat to low and cook for another 10 to 20 minutes, depending on the thickness of the breast, flipping often to ensure meat is cooked through. Thinner chicken breasts will take less time to cook, so monitor the color and texture of your meat as it cooks. Check doneness by pressing the center with your tongs. If the center is still squishy, continue to cook until meat has a bit of resistance (though not rock hard), and registers 165 degrees on a meat thermometer.
- Let rest in the pan off-heat for a few minutes. Serve, pouring over any remaining pan juices if desired.
GOYA SAZON
This is a home-made version of the classic seasoning used in many Latin dishes. It is sold in packets and other forms.
Provided by commercesd
Categories Mexican
Time 10m
Yield 3 teaspoons
Number Of Ingredients 8
Steps:
- Mix all ingredients well.
- Pour mix into spice jar or similar container.
- Keep in a cool, dry place.
- Use 1 1/2 tsp for each packet of Goya Sazon.
Nutrition Facts : Calories 26.5, Fat 0.6, SaturatedFat 0.1, Sodium 2332.6, Carbohydrate 5.2, Fiber 1.3, Sugar 0.2, Protein 1.3
HOMEMADE SAZON GOYA SEASONING RECIPE - (3.8/5)
Provided by mikeimmell
Number Of Ingredients 8
Steps:
- Mix ingredients together well and use 1 1/2 teaspoons for each packet of the Goya Sazon your recipe calls for. Be sure you store the spice blend in some type of air tight container. I used a small mason jar with a tight fitting lid.
SAZON GOYA BEANS AND RICE
Make and share this Sazon Goya Beans and Rice recipe from Food.com.
Provided by ksevksev
Categories Vegan
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Start the rice cooking if you want to serve it over rice.
- saute onions, garlic and peppers until tender in olive oil in a pan large enough to simmer all ingredients (about 5 minutes).
- Add everything else except cilantro and lime wedges and simmer for 8 minutes.
- Sprinkle with cilantro and serve with lime wedges.
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