In my previous post, I mentioned I started making the mozzarella, tomato and basil appetizer after attending a potluck dinner with friends. Potlucks are great because you get to taste things that you never had before and get the recipe. Now this recipe, I started making after having potluck at the office. I actually had to beg my coworker Jessica for this recipe. It took her a while, like a few months, to give it to me. I think she was just being lazy, but I finally got it. I’ve made this dish so many times now, but I can still never make it the way she did. I think she just didn’t give me the right directions. However, the way I make it still tastes great, hence why I continue to make this dish all the time.
Another reason why I make this dish is because of these guys below. Let me introduce you to them, Miss Tomato, Mr Pepper and Mr Onion. These veggies are like my staples. I constantly use these 3 guys when cooking. I know I need to expand and try new things but with these veggies you can always find something to cook even on a rainy day.
Boneless Skinless Thin Chicken Breast
Sazon with Coriander and Annatto ( Goya sells pre-packaged packets)
Peppers – red, green, yellow
Extra Virgina Olive Oil
Can of Dice Tomatoes or Fresh Tomatoes
Hot Sauce (optional)
white cooking wine
Cut Onion and Peppers into small pieces. Take about 2 cloves of garlic and mince finely.
Prepare a pot of water for boiling. Add salt, pepper, a little bit of olive oil and a cap of vinegar. Once boiling, add chicken and reduce heat and cover.
While chicken is boiling:
In a saucepan, add enough Olive Oil to coat the bottom on the pan evenly. Turn on to high and add minced garlic and chopped onions and peppers. Allow to simmer for a minute, then reduce heat. You will then add the dice tomatoes, coriander and annatto, chicken bouillon. You will add salt, pepper and hot sauce to your own taste.
Taste dish once all ingredients are added and then add sugar based on acidity
Once everything is in the saucepan – bring to a boil, uncovered for a minutes while stirring. When I make this dish, there was never enough liquid to boil. I just keep it on simmer.
Reduce heat and simmer until the chicken is done. If you see the sauce has reduced too much, add some of the water from the pot where the chicken is boiling in. (I use cooking wine as I noticed the first few times of making this, the water diluted the flavor of the dish)
When chicken is done, remove the chicken and place on cutting board and begin to shred the chicken. You can either use your hands or a fork and knife. Once all chicken is shredded, add to saucepan.
Once chicken is added, bring to a boil for a couple of minutes, reduce heat and cover for about 5 minutes then remove from heat. (Again, I keep it on simmer because if I kept it on boil, the dish would dry out).
Usually potlucks you would hope to get the correct recipe to follow, but if not you just have to adapt to your taste, experiment with flavors and hopefully it will turn out delicious.