Sazon Recipes
SAZóN
Check out this homemade version of a miracle spice mixture that's a staple in Puerto Rican kitchens.
Provided by Von Diaz
Categories Spice Onion Garlic Puerto Rico Secret Weapon
Yield Makes 1/2 cup
Number Of Ingredients 7
Steps:
- Combine all the ingredients in an airtight container, cover, and shake well to incorporate. It keeps indefinitely.
SAZóN
Cumin-heavy sazón is among the most commonly used spice blends in Puerto Rican cooking, and is also popular throughout Latin America. This seasoning is an incredible cheat, and is typically found in the international section of most supermarkets. Commercial brands are flavor bombs pumped with monosodium glutamate - MSG - that can make almost anything taste better. While I'm not MSG-phobic, I do prefer making my own blends to control both the flavor and the salt content. This is my take on sazón, minus the MSG, and with turmeric added along with the standard annatto to imbue dishes with a golden hue. Adaptation is encouraged based on preference, and if you can't find ground annatto then sweet paprika is a perfect substitute. It will keep in an air-tight container for years.
Provided by Von Diaz
Time 5m
Yield About 1/2 cup
Number Of Ingredients 7
Steps:
- In an airtight container, combine all ingredients. Cover and shake well to incorporate.
- Use with carne guisada, alcapurrias or
GOYA SAZON
This is a home-made version of the classic seasoning used in many Latin dishes. It is sold in packets and other forms.
Provided by commercesd
Categories Mexican
Time 10m
Yield 3 teaspoons
Number Of Ingredients 8
Steps:
- Mix all ingredients well.
- Pour mix into spice jar or similar container.
- Keep in a cool, dry place.
- Use 1 1/2 tsp for each packet of Goya Sazon.
Nutrition Facts : Calories 26.5, Fat 0.6, SaturatedFat 0.1, Sodium 2332.6, Carbohydrate 5.2, Fiber 1.3, Sugar 0.2, Protein 1.3
SAZON (THE DRY MIX)
Found at Whats4Eats.com. This is a recipe a lot of people have been looking for; I hope it's what everyone wanted. If you can't find annatto, substitute paprika. NOTE: This is a copycat recipe, which is why the amount of salt is so high. If you want the same taste as commercial brands, use it all. If you don't want so much, feel free to adjust it to your taste, or leave it out entirely.
Provided by Chocolatl
Categories Puerto Rican
Time 5m
Yield 5 tablespoons, 22-23 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients and mix well.
- Store in an airtight container.
- 1 1/2 teaspoons of this mix equals one packet of commercial sazon.
SAZóN CHICKEN BREASTS
This stovetop method of cooking chicken breasts in a sazón-heavy marinade produces juicy, fragrant, well-seasoned meat. It definitely stands up as a main course, but leftovers make for great additions to salads and tacos. The breasts benefit from an overnight marinade, which will make the meat juicier and more flavorful, but the dish can come together in 45 minutes if you're short on time. This recipe also works great with boneless, skinless chicken thighs. Because they're often thinner and fattier, they may cook a little more quickly than breasts.
Provided by Von Diaz
Categories dinner, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a small food processor, combine the garlic, orange juice, olive oil, sazón, salt and pepper; pulse until it forms a creamy marinade. (Alternately, you can finely mince the garlic, then combine it with the rest of the ingredients in a small bowl, stirring with a fork.)
- Pat the chicken breasts dry, then transfer them to a large resealable plastic bag. Pour the marinade on top, close, shake, then gently massage the seasoning into the meat. Let sit on the counter for at least 10 minutes. (Chicken can also be marinated overnight then set out to come to room temperature before cooking.)
- Heat a large nonstick wok or deep skillet over medium-high. Add marinated chicken breasts, one by one, and pour over about half the marinade. Cook for 7 to 10 minutes, flipping frequently with tongs and being careful not to let them get too dark too fast. Reduce heat to low and cook for another 10 to 20 minutes, depending on the thickness of the breast, flipping often to ensure meat is cooked through. Thinner chicken breasts will take less time to cook, so monitor the color and texture of your meat as it cooks. Check doneness by pressing the center with your tongs. If the center is still squishy, continue to cook until meat has a bit of resistance (though not rock hard), and registers 165 degrees on a meat thermometer.
- Let rest in the pan off-heat for a few minutes. Serve, pouring over any remaining pan juices if desired.
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