Step 1

Start by seasoning your chicken. I seasoned with a teaspoon of each: salt, pepper, onion and garlic powder, oregano. 1 Goya Sazon Packet and 2 tblsps Goya Sofrito.

Step 2

Give it a good toss to evenly season the chicken. Let marinate overnight or at least 30 min

Step 3

Once ready to cook were going to brown 1 tablespoon of sugar in olive oil on medium flame. You want the sugar to turn into a dark brown color. This does not add sweetness, it helps give the chicken a good color.

Step 4

Add the chicken on top of the browned sugar and do not move it. You want it to absorb the color. After 3 minutes feel free to start moving the chicken around.

Step 5

You want the chicken to be fully seared on the outside (about 10 min)

Step 6

Once your chicken is fully seared add 1 cup of low sodium chicken broth and mix in 1 tablespoon of tomato paste with it. I find it easier to dissolve the tomato paste in the broth vs adding the paste directly to the chicken, sometimes it doesn’t spread well like that.

Step 7

Pour over chicken

Step 8

Also add in your favorite dry white wine. (1/2 cup)

Step 9

Turn your flame down to medium low and let simmer for about 20 min.

Step 10

While the chicken is simmering I cut my potatoes and carrots into bite sized pieces, diced 3 garlic cloves and a handful of cilantro

Step 11

After 20 min has passed add in your veggies to the chicken

Step 12

The majority of the broth and wine has evaporated so were going to add 1 more cup of broth

Step 13

Continue to let simmer on low for another 20 min

Step 14

Serve over white rice and enjoy!