The key is to take your time.
-Boil the veggie chick’n for 10 mins, pour off the water and pat the Chick’n with a paper towels to get the excess water off.
-Put it in a sauce pan and saute it with these ingredients:
-1.5 tables spoons of Curry,
-4 stalks of fresh thyme,
-black pepper,
-salt to taste,
-Goya Adobo
-Generous amount of crushed or minced garlic,
-One large sliced onion,
-2 bell peppers (red, green),
-2 packets of goya sazon con azafran,
-After the seasonings are in and the onions and bell peppers have been adequately sauteed, add:
-One large diced tomato,
-Half can of Goya coconut milk (shake it before opening)
-5-8 pimento (remove them before serving)
-2 whole scotch bonnet peppers (sit them in the middle of the sauce while it simmers on Medium/Low for 10-15 minutes with the top on the sauce pan).
Cook your vegetables and rice in the meantime. Serve and enjoy!
