Description
A delicious and flavorful chicken dish seasoned with Sazon and served over jasmine rice.
Ingredients
Scale
- 2 lbs boneless (skinless chicken thighs)
- 1½ tbsp chicken seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper (adjust to taste)
- 2 shakes red pepper flakes
- 1 tsp black pepper
- 1 packet Sazon seasoning
- 2 tbsp olive oil
- 2 tbsp low-sodium soy sauce
- 2 tbsp fresh chopped garlic
- 1½ tbsp low sodium soy sauce
- 1 tbsp minced garlic (jarred)
- ½ cup honey
- ¼ cup chicken stock
- Juice of 1 small lime
- Splash of rice vinegar
- Splash of white vinegar
- Cooked white rice (jasmine is my favorite)
- Chopped green onions
Instructions
- Pat the chicken thighs dry. Season both sides with chicken seasoning, garlic powder, onion powder, cayenne, red pepper flakes, black pepper, and Sazon. Massage the seasoning into the chicken.
- Heat olive oil and vegetable oil in a large skillet over medium-high heat. Add the chicken and let it brown undisturbed for about 5 minutes per side, until a deep golden crust forms.
- Transfer the skillet to a 400°F oven and bake for 5–7 minutes, or until the chicken reaches an internal temperature of 165°F. Remove the chicken and set aside.
- Lower the heat to medium or medium-low and continue cooking the chicken in the pan until fully cooked through and no longer pink in the center. Remove and set aside.
- Carefully remove most of the oil from the pan, leaving about 1 teaspoon of the flavorful drippings. Reduce heat to medium.
- Add the garlic and sauté for 1–2 minutes, stirring constantly. Pour in the soy sauce and let it bubble for about 1 minute.
- Add the honey and let the sauce bubble, thicken, and reduce for 3–5 minutes, stirring continuously.
- Stir in the chicken stock and continue bubbling until the sauce becomes glossy and slightly thickened.
- At the very end, squeeze the juice of one small lime directly into the pan — or add a splash of rice vinegar or white vinegar to perk everything up.
- Add the chicken back into the pan and toss until fully coated in the sauce.
- Serve over white rice and finish with chopped green onions. Get saucy.
Notes
- This dish is best served immediately over freshly cooked jasmine rice.
- Adjust the spices to your preference for heat.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Oven and Skillet
- Cuisine: Latin
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 12g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg