Salvador Baked Chicken

Name: Salvador Baked Chicken
Total time: 900 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 1 cut-up chicken; Water and salt for brining (optional); Soy sauce, to taste; 2 tablespoons mustard; Juice of 1 or 2 lemons; 4 garlic cloves; 1/2 cup water (about 120 ml); Onion and bell peppers (optional); Salt and pepper, to taste

sonia cronenbold @cook_13381760

This chicken is easy and delicious—one of the first recipes I ever learned. It's called "Salvador" because when you don't know what to cook, you make this recipe and it always turns out great, saving you every time.

sonia cronenbold @cook_13381760

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Ingredients

15 minutes

Serves 5 servings

1cut-up chicken
Water and salt for brining (optional)
Soy sauce, to taste
2 tablespoonsmustard
Juice of 1 or 2 lemons
4garlic cloves
1/2 cupwater (about 120 ml)
Onion and bell peppers (optional)
Salt and pepper, to taste

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Steps

15 minutes

1

In a dish, pour water with salt and add the chicken pieces to help draw out any remaining blood. Let it sit for a few minutes while you prepare the seasonings.
2

In a food processor or blender, combine soy sauce, lemon juice, mustard, garlic, salt, and pepper.
3

Once the chicken is rinsed, place it in a baking dish and pour the seasoning mixture over the pieces.
4

If using bell peppers, place them between the chicken pieces. Put the onion(s) in the corners of the baking dish. Cover with aluminum foil and bake for about 1 1/2 hours. Fifteen minutes before it's done, remove the foil so the chicken can brown.
5

Serve with your choice of side dishes. I served it with au gratin potatoes and a steamed green bean salad—and, above all, lots of love.