Here's a great recipe that is hearty and sure to make your family warm on chilly days. We tried this Spanish Potato Chicken Bake and it was amazing. Enjoy. Where available try to purchase the Sazon with Saffron instead of Achiote, for a more authentic Spanish look and flavor.
We estimate this recipe to be at a level 6 out of 10 in difficulty.
Veggies & Meat
2 Large Yukon Gold Potatoes (Cut in 1 inch pieces)
3 Small Red Skin Potatoes (Cit in 1 inch pieces)
2 Chicken Drumsticks
1 Chicken Breast Halved
2 Chicken Wings
2 Chicken Thighs
Herbs & Spices
1 tsp Parsley
1 tsp Basil
Scallion, Shallot, & Leek Mix
1 tsp Minced Garlic
1 tsp Garlic Powder
1/2 tsp Pepper
Pinch of Salt
1 Chicken Bullion
1 1/2 c. Water
1 tsp Herbs De Provence
Goya Adobo (to preference)
Goya Sazon (to preference)
Goya Criollo Marinade
Red Wine Vinegar
Instructions:
Marinade chicken pieces with 1 tsp Minced Garlic, 1 tsp Garlic Powder, 1/2 tsp Pepper, Pinch of Salt, Goya Adobo (to preference), Goya Sazon (to preference), Goya Criollo Marinade, Red Wine Vinegar. Place in fridge for 30 minutes to 2 hours.
Afterwards, boil water and add 1 tsp Parsley, 1 tsp Basil, Scallion, Shallot, & Leek Mix, Chicken Bullion, & 1 tsp Herbs De Provence to make a sauce. Place chicken into a baking dish with potatoes and pour 2/3 of the sauce into baking dish. Reserve the rest in case the sauce evaporates during cooking.
Bake at 380 degrees for 1 hour and 30 minutes.
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