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@miss_tomeckha: wow it's October 1st don't forget to go live @MissTomeckha #LIVEIncentiveProgram #LIVEwithlowfollowers #fyp #foryoupage #foryou

MissTomeckha
MissTomeckha
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Wednesday 01 October 2025 05:09:42 GMT
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miss_tomeckha
MissTomeckha :
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2025-10-01 06:01:44
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I gotta say. Was really impressed with this one. 2 whole chicken cut to remove neck and wing tips (~9lbs). Or you can use leg & thigh. Adjust the recipe for the amount of chicken you prep. Slice each section of the chicken (breast, thigh, leg) 2-3 times all the way to the bone. This is so it cooks evenly and gets marinaded well. For the marinade, mix together: - 4 packets of Sazon Goya con culantro y achiote powder (about 2-3 tbsps) - 1 Tbsp of ground annatto powder (this is to give it the red color) - 2 Tbsp oregano (preferably Mexican oregano for a more citrusy flavor) - 3 Tbsp chopped garlic - 2 tsp granulated garlic powder (for a more rounded garlic flavor) - 1 tsp sugar - 1 tsp red pepper flakes - 4 Tbsp distilled white vinegar - 4 Tbsp soy sauce - 1/2 cup olive oil - 1 1/2 cup chicken stock - 1/2 tsp black pepper - 1/2 tsp salt Marinade the chicken in a large ziploc bag preferably overnight in the fridge. Cook over open flame for best flavor and crispy texture.
I gotta say. Was really impressed with this one. 2 whole chicken cut to remove neck and wing tips (~9lbs). Or you can use leg & thigh. Adjust the recipe for the amount of chicken you prep. Slice each section of the chicken (breast, thigh, leg) 2-3 times all the way to the bone. This is so it cooks evenly and gets marinaded well. For the marinade, mix together: - 4 packets of Sazon Goya con culantro y achiote powder (about 2-3 tbsps) - 1 Tbsp of ground annatto powder (this is to give it the red color) - 2 Tbsp oregano (preferably Mexican oregano for a more citrusy flavor) - 3 Tbsp chopped garlic - 2 tsp granulated garlic powder (for a more rounded garlic flavor) - 1 tsp sugar - 1 tsp red pepper flakes - 4 Tbsp distilled white vinegar - 4 Tbsp soy sauce - 1/2 cup olive oil - 1 1/2 cup chicken stock - 1/2 tsp black pepper - 1/2 tsp salt Marinade the chicken in a large ziploc bag preferably overnight in the fridge. Cook over open flame for best flavor and crispy texture.




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