**The only thing orange about this dish is the color courtesy of Goya!** Thus it being named Faux Orange Chicken. It has undertones of Mexican and Caribbean cuisine with a little spice. A very quick stir-fry to fix and beat the race against the sun.
3 lbs skinless, boneless chicken breasts diced
1 onion sliced
1 green bell pepper sliced
1 Serrano pepper finely chopped
1/2 bunch of cilantro chopped
1/2 a bar of Goya Pasta de Achiote Annatto Paste sliced
3 packages of Goya Sazon (Coriander & Annatto)
1/2 tablespoon turmeric
2 cups of water
1 tablespoon garlic powder
1 tablespoon onion powder
sea salt to taste
black pepper to taste
Throw the chicken and vegetables in a large wok with vegetable oil on the bottom. Turn the stove on medium heat.
Cut the Pasta de Achiote Annatto Paste in half like this and slice it up. Save the other half for another meal.
Now combine all the seasonings including cilantro and toss so everything is thoroughly seasoned. Add the two cups of water.
As this dish simmers, periodically toss it to make sure the chicken and vegetables are cooked through.
I served with jasmine rice and sweet peas.