Do you ever have little light bulbs go off in your brain and then think how could I have been so silly not to think of that before? I had that with this fabulous recipe for sazon chicken from Skinnytaste. The recipe calls for 1 medium tomato, diced. Those of you who have been reading along for a while will know that I try to not waste food and prefer recipes that have ingredients that I can scale down without waste. Not always possible. Tomatoes aren’t really an issue as I love them and will generally eat the leftovers. But not always and I have not infrequently found a half tomato lurking in the back of my fridge.
Anyway I went to get the tomato out for this recipe and saw the leftover cherry tomatoes I had from making this tomato crumble. The light bulb went on and I replaced the whole tomato with some cherry tomatoes. Why did I not think of this earlier, especially as the range of small tomatoes is growing and it is easier to get different types? I know that here in Australia most of the supermarkets only sell the small tomatoes in plastic tub things so you can’t buy just what you need but they do last longer in the container than a half cut tomato.
It is so easy to get stuck in thinking about things a certain way. I have also been struggling with getting the bags I like for cleaning up after my dogs on walks. I had a product I liked and the major supermarkets stopped selling it. They replaced it with a new product without handles. Who designs these things!!! What are you supposed to do with the bag as you continue walking? I have thought about putting that bag then in a bag with a handle but what a waste. Argh. But my lovely sister-in-law suggested trying out nappy bags. They aren’t bad – a bit thinner than I would like and rather bright in colour to make sure everyone knows what you are carrying – but they have handles. YAH for handles!
But you probably didn’t really want to know about the trials and tribulations of tidying up after my dogs. So let’s get back to this most fabulous of recipes. I hadn’t heard of sazon seasoning and couldn’t find it in the supermarkets here in Australia nor one or two of the specialist stores I visit. But it sounds like it is fairly common in the US. Not that it matters as Gina from Skinnytaste shares her own mix. The mix is very easy to make with a bit of grunt work with the mortar and pestle and Gina shares what else she uses the mix for – the list is quite long. And once you make this recipe you will see why. I am not a very imaginative cook but even I was thinking about other things I could use the mix for. I am keen to try it out on a nice piece of white fish.
I had all the ingredients in the cupboard for the spice mix but only because I had bought annatto seeds for something else and not used it. The recipe calls for ground annatto seeds – I only had whole. But they ground up fairly easily in the mortar and pestle. All the other ingredients are very common:
- Salt and pepper
- Ground cumin
- Ground coriander
- Garlic powder
One of the benefits of making the mix is that you won’t make too much and have it languishing in the cupboard – mind you it won’t languish long with the taste it produces. It isn’t spicy hot but really adds what I think of as Mexican flavor to the dish – it is probably not Mexican but hey we don’t have much else Latin American food in Australia and I would question the authenticity of most of the Mexican food too. Though I think that is changing. I have a recipe for Cuban chicken to try soon and I am quite excited about finding out more about that cuisine.
I keep old spice bottles on hand so that I can buy the cheaper spices (but the same quality) that come in packets rather than fancy bottles and then just rebottle them or in this case package up your own mix.
The chicken itself is just divine. It is perfect as a dish to serve with rice or potato but could also be shredded to use in any number of ways.
My life has been a bit hectic recently so I made enough for two so I had leftovers. I used the following ingredients:
- 300g chicken breast, skinless and boneless. The original recipe uses chicken tenders but I had chicken breast in my freezer and just chopped it in to tender sized pieces
- 0.75 tsp dry sazon seasoning
- kosher salt, to taste
- 1 tsp olive oil, divided
- 1/4 cup diced spring onions
- 1.5 tsps of minced garlic (equal to 1.5 cloves of garlic)
- 4 cherry tomatoes
- 40mls of chicken stock
This dish tastes so good I would be willing to commit a bit of time to making it, but the added bonus is that is quick to make. Cook time is about 15 minutes and the preparation time is about 10 minutes so all done in under 30 minutes. I followed the recipe as given. The main thing to be careful of when scaling this done is to use a small skillet. If you use a skillet that is too big, the sauce will be spread out too much and dry out.
The main problem with making this for one is the chicken stock but I have started buying the little pots of dried chicken stock rather than the cubes and that makes it easier to make the smaller amounts of stock.
Calorie wise this recipe is also great with about 290 calories per serve. This dinner is just an all round winner.