Puerto Rican Chicken Beans Recipe 55

PUERTO RICAN CHICKEN

Puerto Rican Chicken image

My Grandma comes from Puerto Rico and she got this recipe from her mom, who made it because they were poor and it streched out the food to feed her 8 kids and all of the neighbors too!

Provided by Country Cookin Mama

Categories Caribbean

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 whole chicken, cut up & skin removed
1 onion, cut into large chunks
2 large potatoes, peeled & cut into large chunks
3 carrots, cut into large chunks
2 garlic cloves, crushed
2 (8 ounce) cans tomato sauce
1/4 cup chopped cilantro
water
garlic salt
salt & pepper
goya sazon goya, 2 packets or 1/2-1 teaspoon cumin
oil
cooked white rice
beans
avocado

Steps:

Season Chicken with garlic salt, salt & pepper. Put a small amount of oil in a large pot, brown chicken on medium high heat, but don't cook all the way through.
Add the garlic and onion and cook for a few minutes. Add the potatoes, carrots, tomato sauce, cilantro, and sazon or cumin.
There should be enough liquid to cover most of the food, if it looks like it needs a little more liquid add either another can of tomato sauce or some water.
Reduce heat to low and cook until the chicken and veggies are done, I usually cook it for at least an hour, the longer the better though, because as the potatoes break down they thicken the sauce.
Serve with hot white rice, beans and slices of avocado. Yummy.

PUERTO RICAN CHICKEN & BEANS RECIPE - (5/5)

Puerto Rican Chicken & Beans Recipe - (5/5) image

Provided by sassy47

Number Of Ingredients 18

Ingredients

2 pounds boneless, skinless, chicken breast
1 bunch flat leaf parsley
6 medium cloves garlic, peeled
1/4 cup extra virgin olive oil
1/4 cup water
1/4 cup white vinegar
1 tablespoon Goya brand adobo
1 packet Goya brand sazon con culantro y achiote
1 tablespoon dried, crushed oregano
Habichuelas Guisadas (Puerto Rican Stewed Beans)
1 tablespoon olive oil
5 tablespoons Goya recaito
4 whole bay leaves
About 2 dozen Spanish green olives, halved
8 ounce can tomato sauce
1 packet of Goya sazon
2 15 ounce cans pinto beans
2 potatoes, diced

Steps:

Preheat the oven to 375 degrees. In a food processor, combine all of the ingredients except for the chicken, and blend into a smooth marinade. In a large bowl, toss the chicken and marinade. Place the chicken onto a foil-lined baking sheet, cover with foil, and bake for 35-45 minutes, until the chicken is near done. Remove foil and bake chicken to desired doneness, about 5 minutes longer. Habichuelas Guisadas Heat the olive oil and recite in a pot for 5 minutes over medium high heat. Add the bay leaves, olives, tomato sauce, and sazon. Mix until incorporated. Add the potatoes and beans. For thicker beans, add the beans plus their liquid. For thinner beans, drain and add 1 cup of water. Bring to a boil. Reduce heat to medium, and cook for 15 minutes, or until potatoes are softened. Salt and pepper to taste.

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