Costa Rican Caribbean Chicken

puravidamoms.com

Lindsay

subheading: For the Chicken:

6 large chicken thighs

1 lime or 2 tablespoons lime juice

5 garlic cloves

1 ½ tablespoons mustard

½ teaspoon black pepper

1 tablespoon “ sazón completo” (see notes)

1 teaspoon yellow curry powder

pinch of cumin

1 tablespoon salt

1 tablespoon Salsa Lizano

3 tablespoons vegetable oil

3 tablespoons brown sugar

subheading: For the Sauce:

1 stick celery

½ yellowed onion - julienned

½ sweet red pepper -julienned

2 small tomatoes, diced

pinch of each salt and pepper

½ teaspoon yellow curry powder

1 ½ cup of coconut milk (see notes)

¼ cup fresh thyme (can substitute 1 tablespoon ground)

Pinch of cumin

Salsa Lizano to taste

½ to 1 habanero peppers, seeded

1 cup water

3 tablespoons ketchup

note: Notes: You can omit the sazón completo. I usually have it on hand because it’s easy to get on most Hispanic grocery stores and on Amazon, and it is used to give extra flavor to Costa Rican dishes, much like Salsa Lizano.

You can also leave the chicken marinating overnight for extra flavor.

Because of easy access to coconuts, Costa Ricans will generally make their own coconut milk. A great recipe can be found here. Full disclosure- I use coconut milk from the can.

Directions at puravidamoms.com

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