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Welcome spring with this light, fresh tomato sauce! This versatile chunky vegetable topping goes great over grilled chicken as shown, or can be served over beef or pork. GOYA® Sazonador Total builds flavor from the ground up, while GOYA® Extra Virgin Olive Oil ties the flavors of the red onion, cherry tomatoes, red wine vinegar and basil together. ¡Buen provecho!
Ingredients
1
chicken (5 lbs), cut up and breasts halved crosswise, if necessary
2 tbsp.
GOYA® Extra Virgin Olive Oil
3 tbsp.
GOYA® Sazonador Total
1
large red onion, chopped
2 pints
cherry tomatoes
1 tbsp.
GOYA® Red Wine Vinegar
¼ tsp.
ground black pepper
1 cup
fresh basil leaves, torn
½ cup
crumbled queso fresco or ricotta salata (optional)
Asparagus, optional to serve
*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.
Directions
Step 1
Preheat grill to medium heat and set for indirect grilling.
Step 2
Brush 1 tablespoon oil over chicken. Season on all sides with 2 tablespoons Sazonador Total. Grill covered over indirect heat, flipping once, until cooked through and registers 155 (breasts) and 165 (thighs) on instant read thermometer, about 40 minutes. Grill over direct heat for 5 minutes if needed, for additional browning.
Step 3
Meanwhile, heat 1 tablespoon oil in large skillet over medium heat. Add onion and cook until softened, 5 minutes. Add tomatoes, vinegar, pepper, 1/4 cup water and 1 tablespoon Sazonador seasoning. Cook, stirring, over medium high heat, until tomatoes just burst, 5 to 6 minutes. Remove from heat and stir in basil. Serve with chicken and top with cheese, if using.
Note: You can omit the cheese from this recipe if you wish.
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