Home made Sazon with Culantro and Achiote(Like Sazon Goya or Knorr)

Most Caribbean Hispanic dishes call for a packet of Sazón Goya or Knorr. Each packet contains the necessary spices to make your dish that amazing yellow color and flavor. The packets contain annatto, cilantro, garlic, onion and other spices. It’s a great spice to use, but it has MSG (mono sodium glutamate). MSG is a flavor enhancer that balances and blends, and rounds out the flavor of your dish. It’s a salt extracted from seaweed and was discovered in 1908. There has been a lot of controversy about the safety of the consumption of MSG. 

 

 

So I decided to research and come up with my own version of sazón without artificial colors and most importantly, without MSG. 

 

I started with the color. I used ground annatto, or as it is called in Spanish, achiote

                                                                    Achiote pods

 

Ingredients:

1½ teaspoon cumin
1½ teaspoon dried oregano
1½ teaspoon ground coriander
1½ teaspoon onion powder
1½ teaspoon garlic powder
1½ teaspoon dried cilantro flakes
1 tablespoon of ground annatto (achiote)

 

Directions:

1. Mix all ingredients in a mini food processor and pulse for 1-2 minutes until all spices are ground and incorporated.

2. Store in an airtight container.

3. Instead of 1 packet of store-bought, use 1 teaspoon of your homemade sazón.

¡Buen Provecho!

 

Watch me make the Sazon here: http://youtu.be/vNwXucpzrBI

Like my Facebook page at http://www.facebook.com/SweetsandBeyond

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Puertorican Pollo Guisado (Chicken Stew)

polloguisado1

What’s for dinner they ask? The answer will probably be chicken. It’s my go-to protein. I usually buy a big family pack of boneless breasts and divide them in dinner portions, which is usually 3 to 4 breasts, lay them flat in a freezer bag and store them in the freezer.
My goal in the kitchen is to spend as little time as possible cooking a healthy meal. Most of the dishes I cook are under 30 minutes, I guess I’m trying to be the hispanic Rachael Ray lol. Pollo guisado(chicken stew) is one of my favorite dishes to cook. It has tons of veggies,on the healthier side, it’s bright and very flavorful. It can also cook in under 30 minutes if you use boneless chicken breast. If you use other chicken parts, it may take longer to cook.

Here are the ingredients for the Pollo Guisado (Chicken stew):

1-2 lbs of chicken breasts (I used 3 large bone-in breasts, cut up in chunks) or 1-2 lbs of chicken pieces
Adobo Goya (or to taste)
Garlic powder
1 teaspoon cumin
1 teaspoon oregano
1/4 cup canola oil
5 tablespoons sofrito (click here for the recipe)
1 8-oz can tomato sauce
1/2 cup olives, pitted with pimentos
2-3 sprigs of cilantro
1 packet Sazon Knorr
Water
3 large carrots, sliced
3 potatoes, cubed
Salt to taste

Directions:
1. Season chicken with adobo, garlic powder, cumin and oregano and marinate it 2 hours or overnight.
2. In a big pot, heat 1/4 cup of oil on medium high heat and place the seasoned chicken skin side down and brown for 3 to 5 minutes on each side. The chicken will still be raw on the inside.
3. Add 5 tablespoons of sofrito to the browned chicken and cook for 5 minutes.
polloguisado2

4. Add tomato sauce, olives, cilantro sprigs, the Sazon Knorr packet and heat until boiling.
5. Add the carrots and enough water to cover the pieces of chicken, cover and cook on medium-high heat for 10 minutes.
6. After 10 minutes, check the seasoning, add salt to taste, and add the potatoes. Cook uncovered for 20 to 25 minutes. Cooking it uncovered will help thicken the sauce.

This pollo guisado is usually served with white rice.

What’s for dinner they ask? The answer will probably be chicken. It’s my go-to protein. I usually buy a big family pack of boneless breasts and divide them in dinner portions, which is usually 3 to 4 breasts, lay them flat in a freezer bag and store them in the freezer.

My goal in the kitchen is to spend as little time as possible cooking a healthy meal. Most of the dishes I cook are under 30 minutes, I guess I’m trying to be the Hispanic Rachael Ray! LOL! Pollo guisado (Stewed Chicken) is one of my favorite dishes to cook. It has tons of veggies,on the healthier side, it’s bright and very flavorful. It can also cook in under 30 minutes if you use boneless chicken breast. If you use other chicken pieces, it may take longer to cook.

Ingredients:
1-2 lbs of chicken breasts (I used 3 large bone-in breasts, cut up in chunks) or 1-2 lbs of chicken pieces
Adobo Goya (or to taste)
Garlic powder
1 teaspoon cumin
1 teaspoon oregano
1/4 cup canola oil
5 tablespoons sofrito (click here for the recipe)
1 8-oz can tomato sauce
1/2 cup olives, pitted with pimentos
2-3 sprigs of cilantro
1 packet Sazon Knorr
Water
3 large carrots, sliced
3 potatoes, cubed
Salt to taste

Directions:
1. Season chicken with adobo, garlic powder, cumin and oregano and marinate it 2 hours or overnight.
2. In a big pot, heat 1/4 cup of oil on medium high heat and place the seasoned chicken skin side down and brown for 3 to 5 minutes on each side. The chicken will still be raw on the inside.
3. Add 5 tablespoons of sofrito to the browned chicken and cook for 5 minutes.
4. Add tomato sauce, olives, cilantro sprigs, the Sazon Knorr packet and heat until boiling.
5. Add the carrots and enough water to cover the pieces of chicken, cover and cook on medium-high heat for 10 minutes.
6. After 10 minutes, check the seasoning, add salt to taste, and add the potatoes. Cook uncovered for 20 to 25 minutes. Cooking it uncovered will help thicken the sauce.

This pollo guisado is usually served with white rice.

¡Buen Provecho!

Watch me make Pollo Guisado here: http://youtu.be/6irVLH8nlqA
Like my Facebook page at http://www.facebook.com/SweetsandBeyond
Subscribe to my YouTube channel at http://www.youtube.com/user/sweetsandbeyond