GUYS you already know I love everything Guatemala, so when I decided to cook something Guatemalan I reached out to all my Guatemalan friends and came across this recipe.
I wasn’t able to get ANY pictures because when dinner was ready, it was eaten. Every. Single. Bit.
It is so yummy and I modified it to cook in a crock pot. SO yes I have been taking the lazy route lately because I work all night and I am adjusting to my new schedule.
SO without further ado the recipe:
2tbsp – Corn Oil/ Divided
3lbs. bone-in, skin-on chicken pieces, you can use skinless but it will have less flavor.
A packet of Goya Adobo All purpose seasoning
1/2 medium onion, finely chopped
1 whole green bell pepper, finely chopped
1 whole red bell pepper, finely chopped
1/2 a cup of Cilantro
- I seasoned the chicken pieces with the Goya packet of seasoning. I placed the seasoned pieces in the crock pot on low.
- I processed the onion & bell peppers in my food processor so they will would be finely chopped I then poured the pieces around the chicken.
- I then added all of the seasoning except the coconut milk and cilantro. I added one part of the divided corn oil.
- I let this cook on low for about 6 hours, then I added the remaining ingredients the cilantro/second half of the corn oil and coconut milk to the crock pot, I switched my setting to simmer for about a hour.
- Voila all done.
Serve hot and it will be gone. Even the picky eaters in my life ate it all. You can serve with tortillas or rice or both!
You can cook this over the stove top if you like but I am all about the lazy girl life and use my crock pot for everything!