Ingredients :
- 2 tablespoons olive oil, divided
- 1 pound sliced fresh crimini mushrooms
- 1/2 teaspoon salt
- 1 medium onion, quartered
- 4 garlic cloves
- 6 fresh oregano leaves
- 3 tablespoons tomato paste
- 2 teaspoons Goya Sazon with coriander and annatto
- 1-1/2 cups heavy whipping cream
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 bay leaves
- 1 pound boneless skinless chicken breasts, cubed
- Hot cooked rice, for serving
- Potato sticks or crushed potato chips, optional
Directions :
- Heat 1 tablespoon oil in a large, heavy-bottomed skillet over medium heat. Add mushrooms and salt; cook, stirring occasionally, until mushroom slices have released their liquid and are a rich brown color, 7-8 minutes.
- Meanwhile, in a food processor, combine onion, garlic, oregano and remaining 1 tablespoon olive oil; process until finely chopped. Add mixture to the pan; cook, stirring constantly, until the onion mixture is lightly browned, 2-3 minutes. Add tomato paste; stir until it darkens in color, another 2-3 minutes. Stir in Sazon seasoning, heavy cream, vinegar, mustard, chicken and bay leaves; stir to coat. Simmer 10-15 minutes or until chicken is fully cooked, stirring occasionally. Turn off the heat; let mixture sit in the hot pan for an additional 5 minutes. Remove bay leaves; discard.
- Serve over hot rice; top with potato sticks or crushed potato chips, if desired.
