MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sazon Chicken Breasts
Categories: Poultry, Spices, Citrus, Vegetables
Yield: 5 Servings
4 cl Garlic; minced
1/4 c Fresh orange juice
2 tb Olive oil
2 tb Homemade or store-bought
- basic sazon seasoning
1/2 ts Kosher salt
1/2 ts Black pepper
4 md Boneed, skinned chicken
- breast halves; trimmed of
- excess fat
In a small food processor, combine the garlic, orange juice, olive
oil, sazon, salt, and pepper; pulse until it forms a creamy
marinade. (Alternately, you can finely mince the garlic, then
combine it with the rest of the ingredients in a small bowl,
stirring with a fork.)
Pat the chicken breasts dry, then transfer them to a large
resealable plastic bag. Pour the marinade on top, close, shake,
then gently massage the seasoning into the meat. Let sit on the
counter for at least 10 minutes. (Chicken can also be marinated
overnight then set out to come to room temperature before cooking.)
Heat a large nonstick wok or deep skillet over medium-high. Add
marinated chicken breasts, one by one, and pour over about half the
marinade. Cook for 7 to 10 minutes, flipping frequently with tongs
and being careful not to let them get too dark too fast. Reduce
heat to low and cook for another 10 to 20 minutes, depending on the
thickness of the breast, flipping often to ensure meat is cooked
through. Thinner chicken breasts will take less time to cook, so
monitor the color and texture of your meat as it cooks. Check
doneness by pressing the center with your tongs. If the center is
still squishy, continue to cook until meat has a bit of resistance
(though not rock hard), and registers 165 F on a meat thermometer.
Let rest in the pan off-heat for a few minutes. Serve, pouring over
any remaining pan juices if desired.
Recipe by Von Diaz
Recipe FROM:
https://cooking.nytimes.com
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