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Entree
Mexican
6 servings
10 minutes
1 hour 45 minutes
2 ½ pound Whole Chicken
2 tablespoons Adobo Seasoning
1 tablespoon Sazón Seasoning
2 tablespoons Extra Virgin Olive Oil
½ Melissa’s Perfect Sweet Onion – chopped
2 Melissa’s Fresh Serrano Peppers – cut into rings
3 cloves Melissa’s Peeled Garlic
¼ cup Sofrito – recipe follows
½ cup Green Olives, pitted
1 pound Melissa’s Peewee Dutch Yellow® Potatoes
3 Bay Leaves
1 cup Chicken Stock/Broth
Cooked Mexican Style Rice
2 dozen Corn Tortillas
3 tablespoons Extra Virgin Olive Oil
½ Melissa’s Perfect Sweet Onion – diced small
1 Green Bell Pepper – diced small
3 cloves Melissa’s Peeled Garlic
1 (14 oz.) can Diced Tomato
½ teaspoon Smoked Paprika
½ teaspoon Ground Cumin
½ teaspoon Mexican Oregano
Diced Roma Tomatoes
Diced Melissa’s Perfect Sweet Onions
Chopped Melissa’s Fresh Cilantro
Melissa’s Hatch Salsa
Season the chicken with the Adobo and Sazón seasonings and message and rub into the chicken.
Make the Sofrito by heating the 3 tablespoons of olive oil in a sauté pan and stir in the rest of the Sofrito ingredients. Sauté for 10 minutes, stirring often.
