Pollo de Coco

This bright chicken dish doesn’t get its cheery hue from turmeric or curry powder—rather, it’s made with sazón, a popular Latin American spice. Sazón is a staple ingredient in Latin American cooking; it adds a bright red-yellow color to food thanks to the spice achiote, also known as annatto. It’s a dish made with spiced chicken simmered in creamy coconut milk. The bone-in, skin-on pieces of chicken are sauteed until golden brown in a coating of adobo, a Latin American spice blend made from salt, garlic, turmeric, black pepper and oregano. Then, the chicken is doused in full-fat coconut milk and a shake of sazón, and colorful bell peppers and onions are added for the slightest hint of sweetness.This dish is popular in Colombia and Guatemala, but family cooks in the United States make pollo de coco, too.