Riquisima TONGA de gallina criolla🐔 paso a paso (Mari y su sazón)

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile while vegetable oil is more budget-friendly.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive than whole chicken.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, while vinegar is a cost-effective substitute.

peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Edamame is nutritious, while mixed vegetables are a more economical option.

Begin by preparing the chicken, removing the skin and bones.

Chop the bell pepper, onion, and tomato into small pieces.

In a pan, heat some achiote oil.

Add the chopped bell pepper, onion, and tomato to the pan and sauté until softened.

Add minced garlic, pepper, cumin, and salt to the sautéed vegetables.

Once the vegetables are well mixed, add the chicken pieces to the pan.

Cover the chicken and let it cook on low heat to allow it to release its juices without adding water initially.

After the chicken has released its juices, add enough water to cover the chicken pieces.

Let the chicken cook until tender, checking the seasoning and adjusting salt as necessary.

Prepare the peanut sauce in another pan by heating achiote oil and adding garlic and onion, sautéing until fragrant.

Once the chicken is cooked, remove it from the heat and shred it into bite-sized pieces.

Prepare the bijao leaves by heating them slightly to make them pliable for wrapping.

Place a portion of rice on a bijao leaf, followed by shredded chicken and some of the peanut sauce.

Add slices of ripe plantain at each end of the bijao leaf.

Wrap the bijao leaf around the filling tightly to form a package.

Serve the Tonga and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary