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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 pound(s) chicken thighs boneless/skinless |
1 cup(s) yellow onion diced |
4 clove(s) garlic minced |
4 tablespoon(s) olive oil |
1 teaspoon(s) dried oregano |
2 envelope(s) sazon goya con azafran |
7 ounce(s) stuffed spanish olives-manzanilla 1 jar |
8 cup(s) cooked rice |
30 ounce(s) tomato sauce |
Directions:
1. Heat oil in large sauté pan over medium heat. Add Chicken and lightly brown. Add onions, garlic, oregano and 2 envelopes Sazon GOYA CON AZAFRAN. Mix well and allow to simmer 5 minutes or until onion is translucent. Add 30 ounces tomato sauce (two 15 oz. cans). Stir to combine. Cover and simmer on low heat for at least 1 hour, or as long as 2 hours ( the longer it simmers, the better). About an 30 minutes before you are ready to serve, add the jar of green olives, including the juice (you can add a little and adjust to your own taste). The olives add a briny flavor, so it's best to taste it as you add the juice.
2. Serve over steamed rice.
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