This is a recipe from my childhood that I have decided to reinvent. You can use bone in chicken thighs instead of boneless, but the cook time would have to be increased to make sure the chicken is cooked thoroughly.
Ingredients:
1 lb. boneless skinless chicken thighs
32-36 oz water
2 ½ Tablespoons of Adobo all-purpose seasoning
8 on tri-color pepper (red, yellow and green)
1 packet of sazon seasoning
8 oz Goya Spanish style tomato sauce
24 oz baby golden potatoes quartered
1 tablespoon of olive oil
Directions:
In a 6 quart stock pot add the olive oil to coat the bottom of the pot.
Add the chicken thighs and the sazon seasoning. Flatten the chicken pieces out in the pot and brown the chicken evenly on each side 5-7 minutes.
Add the sazon seasoning, tomato sauce, ¼ cup of the water and the potatoes and stir.
Add the remaining water and bring to a boil.
Lower the heat to simmer and cook for 1 hour.
Serve with white rice.
Check out this recipe on YouTube here.
For the white rice recipe click here.
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