Chicken thighs are our favorite so that is what I subbed, bone in, for drumsticks. I know that boneless is less work to eat, but, oh my, the meat that has been cooked right next to the bone is the very best. I doubled the amount of chicken so I doubled the sauce ingredients, cutting back a bit on the cilantro, and that probably was not necessary as there was plenty of sauce. Not having cooked with sazon seasoning before I did not realize that MSG is one of the main ingredients. I am going to look for a substitute the next time I make this. I do not like really salty foods so I did not add the ½ tsp. of salt and I used white wine because that is what I had open. When I tasted the sauce toward the end of cooking I thought I was going to end up dumping the whole pot, as it tasted very bitter and unpleasant to me. I guess the recipe submitter knew best because I added some Himalayan sea salt and it balanced the flavors perfectly. We ended up loving it the night I made it and loving it even more the next day. I will make this again!
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Chicken thighs are our favorite so that is what I subbed, bone in, for drumsticks. I know...