Saw this on Reddit. Looked awesome. Will try it.
- 12 bone in chicken thighs, brown each side and set aside.
- Add some olive oil if chicken fat hasn't created enough fat in the pan.
- Add 5-6 heaping tablespoons of Garlic and cook until just getting brown.
- Add 3 Bay Leaves, crushed red pepper, dried oregano/cilantro, 2 packages Goya Sazon-Azafran, 1 tablespoon of Spanish Paprika. Stir ingredients through and cook for 1-2 minutes at a lower heat so you don't risk burning garlic.
- Add 2-3 Cups of dry white wine and 2 Cups of Chicken Stock.
- Add chicken back to the sauce and cook covered for 90 minutes or more at low heat while occasionally flipping the chicken over. I cook it very low and slow so the chicken is falling off the bone.
- Towards the end cook for 15 minutes with lid off to allow the sauce to reduce a bit.
- Finish with fresh cilantro and parsley and a squeeze of lemon juice.
