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!
Last week I made Peruvian Chicken Soup and I wanted to share the recipe with you because it was yummy and it was a hit especially since the weather is quite cold in Texas right now (as well as the entire country). I am going to try and share recipes from around the world with you all year!
This was a very simple recipe that I was able to make quite easily. If I was to make it again I would just put it into a crockpot and let it slow cook all day so the flavors REALLY come together. Also I think this is more stew like than soup like, if you want it more soupy I highly recommend adding more broth or water.
Prep Time: 30-40 minutes
Cooking Time: 60 minutes or longer if you want to slow cook it (which I am totally doing next time)
4 chicken breasts cubed
1 medium onion
salt and pepper to taste
1 can sweet peas
4 small serrano chilies deseeded and minced
1 can corn
1/2 a cup of chopped cilantro
2 cartons of Chicken broth (or more if you want a soupy texture…)
1 cup uncooked white rice
one bell pepper
4 Yukon gold potatoes (cubed)
If you are going to do the stove top method combine all ingredients into a very large quart pan and bring to a boil, reduce heat and simmer for 40-60 minutes.
If you are going to do the slow cooker method I would cook on low for approx. 6-8 hours.
Serve hot, freeze the rest if you are not going to eat leftover in the next couple of days.