Latin seasoning called Sazon

I heard about this Latin seasoning called Sazon, made by the Goya company.


http://www.goya.com/english/products/product.html?prodSubCatID=8&prodCatID=4


I have not been able to find the condiment but my sister in -law had a packet which she gave to me when I went back to Providence, RI last week. There are many varieties of this condiment. My sister in law said a good recipe is to use the spice with chicken, rub it all over, add sun dried tomatoes, marinated artichokes and bake it. She raved about the Sazon and using it. Until I can make it I thought I would post some other recipes I found.


Colombian Style Empanada
Recipe #350747 | 25 min | 20 min prep | add private note
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Ice Cool Kitty

By: Ice Cool Kitty
Jan 20, 2009

My husband finally had a great idea for using leftover rotisserie chicken. I used the traditional seasonings with non-traditional methods, still great. These can be frozen before cooking since they are best served fresh. You need frozen empanada dough which is found with the Goya products (there are other brands) and is yellow in color. Or you can make your own using masa harina which would be more authentic.

Ingredients

* 1 cup chicken, cut into small dice (leftovers)
* 1/2 cup potato, cooked, cut up into small dice
* 1 small onion, chopped
* 1/2 cup peas and carrots, cooked
* 1/4 cup tomato, diced (fresh or canned)
* 2 green onions, finely chopped
* 1 garlic clove, minced
* 1 teaspoon cilantro, minced
* 1/4 teaspoon ground cumin
* 1/2 ounce sazon goya (1/2 packet)
* salt
* 1 tablespoon olive oil, divided
* canola oil or other oil (for frying)

Directions

1.
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Heat 1 teaspoon olive oil in a small skillet. Saute onion about 5 minutes. Combine leftover chicken, leftover potato, peas and carrots, sauteed onion in a bowl. Set aside.
2.
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Heat remaining oil in same skillet and saute tomato, garlic, green onion, cilantro, cumin, sazon, and salt until mushy. Add to chicken mixture and stir to combine.
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Place 1 tablespoon in the middle of an empanada disk. Pinch to seal. I start by bringing up the middle then pinching one side closed then moving on to the other side (you can add more filling if there is room, but they must be securely closed).
4.
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Heat at least 1 inch of oil in a clean skillet, or use a deep fryer, over medium high heat. Cook empanadas until golden brown on each side, turning once.
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Serve withing a couple of hours either hot or at room temperature.
6.
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As you eat you can drizzle filling with fresh lime juice, hot pepper sauce, or any piquant sauce.


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D i r e c t i o n s

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