I don't know about this recipe being authentic---I just know it was DELICIOUS! I did---don't we all---stray a bit from the recipe. I had a package of boneless chicken breasts and thighs I used instead of legs and used most each of red, green, and yellow peppers. I haven't had a crockpot since the my lid got melted (long story). But I popped it all into my blue enamel roasting pan that has NEVER produced anything NOT yummy and into the oven at 300 for about 5 hours. Anyhow, the smells in the kitchen within an hour---the alluring aromas of garlic and cilantro and onion...mmmm.... I did sample the sauce before I turned it over the chicken, and it was sooo good! I could probably have just ate it then on some chips. Oh---and I used fresh oregano. I didn't use red potatoes but one thinly sliced Idaho. I served it all with Saffron rice and a salad I made of the leftover bell peppers, some fresh jalepeno pepper, red onion, cilantro, rinced black beans and roasted corn. I dressed it with a lime juice and garlic-olive oil dressing. It lacked something---maybe a dash of vinegar? It needed another layer of flavor, but mixed with the Pollo and rice---magnifico! The chicken was so tender and sweet, the sauce---and there was plenty of it---was to die for, so complex and flavorful, but with a summer-y freshness thanks to the tang of the cilantro. This recipe will definitely see my roasting pan again!!!!! Thank you! (Oh, and I can't believe it, but I found the sazon season
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I don't know about this recipe being authentic---I just know it was DELICIOUS! I did---don't...