Sazon Goya Con Azafran Recipes

ARROZ CON AZAFRAN (SAFFRON RICE)

Steps:

• Bring broth to a boil, add other ingredients, stir well. Bring back to a boil, turn on low, cover. Cook 20 minutes. Let the rice sit 5 minutes, fluff with a fork.

SAZON (THE DRY MIX)

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.

ARROZ CON POLLO - CHICKEN & RICE

Steps:

• Step 1 Using paper towels, pat chicken dry. Season chicken with adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside. Step 2 Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and sazón to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute. Step 3 Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes. Step 4 To serve, using fork, fluff rice; garnish with pimiento strips and peas. More Cooking Tips

HOMEMADE SAZON SEASONING

Steps:

• Store in a glass container with a tight fitting lid, and store in a dry cool shelf where this sazon seasoning mix will last for 1-2 months.
• * It can last longer, but be aware that ground herbs/spices lose their strong aroma quicker than if using fresh whole herbs/spices.

PORTUGUESE CHICKEN MOZAMBIQUE

Steps:

• First, you will need to cut the white meat into smaller chunks.
• Clean your cutting board and knives and mince your shallot, garlic, and parsley.
• Add your butter, garlic, and shallot to your stock pot. Stir fry until fragrant.
• Dump the meat pieces into the pot and cook with the garlic, and shallots for about 5 minutes until chicken is golden brown.
• Pour in the beer, Goya Foods Sazon con azafran, and pepper sauce. Stir fry for another 5 minutes. By this time to the chicken should be pretty much cooked.
• Allow dish to simmer over low-medium heat for an additional 15 minutes.
• Sprinkle with parsley, and serve over white rice, french fries, or homemade mashed potatoes.

HOMEMADE SAZON SEASONING MIX

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.

COPYCAT SAZON CON ASAFRAN (SAZON W/ SAFFRON)

Steps:

• Place all of the ingredients in a small bowl.
• Mix well.
• Place 1/2 of the seasoning into a coffee/spice grinder and pulse about 7-10 times until ground into a fine powder.
• Pour into a jar or spice shaker and continue with the rest of the seasoning blend.

MEXICAN RICE

Steps:

• In a large pot (that has a tight fitting lid) heat olive oil over medium heat. Add onion and garlic, sauté 3-4 minutes until slightly translucent.
• Add the rice and sauté 1-2 minute to slightly toast the rice.
• Add the seasoning packet, diced tomatoes, water and oregano to the pot. Stir and cover, then to bring to boil.
• Once the pot is boiling leave lid on, reduce heat to low, and cook for 10 minutes (do not open lid or stir during this time).
• Check the rice, if it seems watery, let cook 2-3 more minutes. Once all the liquid has been absorbed, remove from heat. Fluff rice and serve immediately.

SPANISH RICE

Steps:

• To start you will need three main ingredients. You can add others to add more flavor or texture, but the main three you need to make rice are: Oil, rice, and seasoning. Today I used a vegetarian seasoning that is very flavorful and also commonly used in Spanish rice. It contains no animals products so for all my vegetarians out there please know that you can still eat flavorful food if you are vegetarian or vegan. The seasoning I used is called Sazon Goya con Azafran (sassafras). Sassafras is what what gives the rice that traditional "yellow rice" color seen in Spanish dishes. My only warning is that because sassafras is yellow, this seasoning will give your fingers a yellow color. And please do not wear any clothes that you don't want splashed with yellow drops. I always try to wear and old shirt when I use this seasoning, and definitely not anything white!
• Now let's get to talking about some of the secrets you need to know if you want authentic tasting Spanish rice. The first secret is that you need to use a specific type of rice. You want to use parboiled rice. If you use a different type of rice, the rice will either turn out super mushy, or it will take forever and ever to cook, and probably turn out undercooked or overcooked and mushy. Parboiled rice is a very important for ingredient for restaurant quality rice.
• The second secret is that you want to cook, or "toast", the rice in hot oil BEFORE you add water to it. This helps to harden up the rice and prevent it from being super mushy or watery when it's finished cooking.
• The third secret is not mandatory but helps to add flavor. It is sauteing vegetables, such as onions and tomatoes, in the hot oil before you toast the rice. This flavors the oil and when you toast the rice in it, the rice absorbs even more flavor. You can saute pretty much any vegetables you like. In the pictures below you see me sauteing onions and a tomato together in oil, then toasting the rice in this oil before I add the water.
• Once you have toasted your rice for a minute or two, you are now free to add your water. It is better to add less water than more, and you can always add more water if you need it, but if you start by putting way too much water in, it will ruin the rice and reduce the flavor of it. I like to add a little water as I go, so when the rice looks like it has soaked up all the water and still isn't tender enough, I add a little more, and keep going until the rice tastes tender enough. Then I just cover the pot and turn the stove off, and let the rice continue to cook slowly for a little longer until somebody wants some. My family like butter in their rice, so sometimes I will add a few pats of butter into the cooking rice, but this is not necessary and abuelita would not approve of this, so this is really up to you to do this.
• If your rice doesn't come out perfect, don't panic! After a few times of making it you should be a pro!
• Buen Provecho!

ARROZ CON POLLO (CHICKEN AND RICE)

Steps:

• Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
• Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
• Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
• To serve, using fork, fluff rice; garnish with pimiento strips and peas.

SHRIMP MOZAMBIQUE

Steps:

• In a small mixing bowl add garlic, sazon goya, crushed red pepper, salt and pepper. mix gently. Add 1.5 tblsp butter and olive oil to pan with onion and cook until soft, 4-5 mintues over medium heat. Add contents of mixing bowl, stir, and cook for 1-2 minutes. Add wine/beer, bring to boil and reduce for 2 minutes over medium high heat. Add shrimp, parsley and rest of butter. Cook over medium heat until shrimp are done and serve over rice. Super easy and quick.