Panamanian Chicken

• 1 chicken, cut up and skinned
• 1 Tbsp. garlic powder
• 1 pkg. sazon seasoning
• 2 caps vinegar
• juice of 1 lemon
• 1/2 c. teriyaki marinade
• 1 tomato, cut up
• 1 onion (small), cut up
• 1/2 green pepper, cut up
• 2 to 3 Tbsp. tomato paste
• 2 Tbsp. curry powder
• pepper
• vegetable oil
• 2 caps browning sauce

1. Combine all ingredients (except tomato paste and browning sauce) and marinate overnight.
2. Fry chicken pieces; drain oil.
3. Add remaining ingredients to chicken plus 3 to 4 cups water.
4. Bring to a boil, then let simmer until enough water is left to make a gravy. At this time, add the tomato paste and browning sauce.
5. Simmer until gravy thickens.

chicken, garlic powder, sazon seasoning, caps vinegar, lemon, teriyaki marinade, tomato, onion, green pepper, tomato paste, curry powder, pepper, vegetable oil, browning sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=641515 (may not work)