How to make Homemade Sazon Seasoning

How to make Homemade Sazon Seasoning
This is used to enhance existing flavors in a dish rather than add new flavors. Because of this, it goes in just about anything. Sprinkle some into Hispanic dishes that contain onions and peppers, such as rice and beans, fajitas and meat fillings for tacos, burritos and enchiladas. The sazon, which usually has a subtle garlicky flavor, will enhance the flavor of the vegetables without adding spice. Add the sazon a pinch at a time to make sure the food doesn’t get too salty. Add sazon to soups or stews to give them a more Hispanic flavor. This works nicely in dishes that are bean-based. Make sure to measure the sazon when adding it to liquid-based dishes, as the salty flavor will become more intense as the food cooks. Limit it to about 1/8 to 1/4 tsp. of sazon per cup of liquid in the pot.

Pour some sazon into your hand and use it as a rub on chicken, beef, fish and pork before cooking it. Make sure to massage the sazon into the meat, then let it rest and reach room temperature before cooking it. The meat can then be roasted, baked, grilled, sauteed or stir-fried.

Keep sazon on the table to use as an alternative to everyday salt and seasoning blends. Sazon pairs particularly well with steamed green vegetables, such as broccoli and green beans, and with starchy foods such as baked potatoes and french fries.

1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground annatto seeds (achiote) or turmeric
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons oregano
1 tsp ground black pepper

Combine all ingredients and mix well. Store in an airtight container. 1 1/2 teaspoons of this mix equals one packet of commercial sazon.

another version I use -

1 tablespoon kosher salt
1 tablespoon cracked black pepper
1 tablespoon garlic powder
1 tablespoon coriander
1 tablespoon ground cumin
1 tablespoon ground annetto seed

combine - 2 teaspoons = 1 packet

good chicken recipe -

4 skinless, boneless chicken breasts skillet fried in a bit of olive oil -

combine: 1 t. Worcestershire sauce, 1/2 c. milk, 1 can condensed cream of mushroom soup, 2 t. sazon - mix well - pour over chicken - heat through and serve