Latin American Chicken

My new recipe for last week was Mexican Rice from Married to a Mexican. I followed her recipe, except we didn't have any carrots so I had to leave those out, I substituted some orange sweet peppers for their color and texture.

Along with this I made the chicken that my boyfriend's sister has taught me to make. I'm not sure what it's called exactly...we refer to it as "his sister's chicken recipe" or "dinner".

Ingredients (most units are just however much you need/eyeball it...wonderful editing I know):
Chicken Tenders
Mayo (probably about 1 1/2 to 2 tbs)
Mustard (slightly less than the mayo most times, but I always just add some of this and that)
Worcestershire Sauce (still less than the mayo or mustard, but enough to make a difference...)
Maggi Clado Sabor de Pollo (Chicken bullion) I used Consomate, it's chicken bullion powder with tomato falavoring..gave it a few good shakes.
Sazon con Culantro y Achiote (see picture, and the whole package is pictured in the Gorditas recipe)
Onion (usually about 1/2 a white onion) I always use 1/2 a packet.
Green Pepper (again, usually about 1/2, until it looks about right)
Green Onion (I used three)
Tomato (I used one here)

I used chicken breasts for the recipe, but cut them up into smaller pieces. I prefer to use tenders, but it's the same thing just it's up to me to make them the right size.

 

From there I mixed in the mayo, mustard, and Worcestershire. I used a spoon here, but hands get it mixed really well, very quickly.

I didn't have as much mustard as I would have liked. It should be much more orange at this point, but it came out ok with what we had...

 

Then I added the Consomate and Sazon and mixed it all together.

  

Delicious looking, I know but it gets better.

Now for the vegetables, I diced up the onion:

Then the green pepper:

Then I roughly chopped the green onion, after cutting the roots off:

Then the tomato:

After heating enough oil to cover the bottom of the pan, I added my chicken to brown it up.

  

I don't know if there is cullinary logic in this, or if it's just Salvadoran superstition, but I've been instructed to put the chicken on one side of the pan and add the vegetables on the other to cook them, and then mix them together after they've softened up.

  

  

Then I covered the chicken to let it cook through. The downside to using a humongus pan is that they apparently weren't selling humungous lids, so I had to improvise.

Along with the rice, I made tortillas to go with it, a staple in any Latin American meal. If you want to save yourself some time you can buy premade corn tortillas (traditionally they substitue homemade with the small corn ones). One of these days maybe I'll make a video of my "techniques" on how I make tortillas...I haven't been verbally taught...just watched and copied.

The rice was still steaming hot in my photos. In my opinion it was pretty yummy.

Here's a glimpse of my rice in the process...

  

  

It turned out well, but next time I'll make sure we have carrots. Oops. 

I'll share my boyfriend's sister's rice recipe (the one I know at least) one of these days, but I had to get my "new recipe of the week" in...albeit a day late. Shhh I won't tell if you don't.