I'm pretty sure they'll say on all kinds of things, especially omelettes, grilled meats, and baked chicken.



Cher

I would either use it to braise some chicken thighs or throw it in the slow cooker with boneless and then serve over rice. Taste it first though before you use it to see if you like it. I purchased some canned enchilada sauce last week that I thought was awful and luckily didn't ruin my enchiladas by using it. There is a wide range amongst these bottled sauces. One size does not fit all.

The brand I buy (not sure of the name and I don't have any right now to check) has onion, bell peppers, tomatoes and maybe garlic - a nice blend of aromatics.

I really like the flavor it adds to chicken and yellow rice. Usually I start that with chicken - either a whole chicken cut up or boneless chicken breast cut into slices - seasoned with smoked paprika. Brown the chicken in olive oil with some chopped onion, garlic and bell pepper. Then add rice (I use brown rice) and the seasonings for the rice - Vigo makes a version in little packets or you can buy their packaged yellow rice but it is just white rice with the seasonings. Add the correct amount of water for your rice and let the rice and chicken cook. When the rice is done, I add sofrito or if I'm out of it I might add a can of chopped tomatoes (if I do that I drain them and use the juice for part of the liquid for the rice).

I like to serve this with salad, black bean soup with some wine vinegar and chopped onions on top, and green peas either on the side or stirred into the chicken and rice at the very end. And of course, some Cuban bread toasted with garlic butter!

I have some chicken thighs in the freezer, so I think I'll try it. Thanks again!

serve with rice, beans and tortilla on the side

this is the chili stuff i use, found in the frozen food aisle here in NM