Puerto Rican Chicken Beans Recipe 55 Food

PUERTO-RICAN CHICKEN

Steps:

• Put chicken in a large baking dish.Use a knife and stab the chicken on both sides about 50 times piercing the skin.
• Sprinkle Adobo all over both sides very heavily.
• Take Season-All and sprinkle medium amount on both sides.
• Rub gently into skin then lay skin side up and sprinkle a little more Adobo all over top.
• Cover with plastic wrap and leave over night in refrigerator.
• COOKING METHOD.
• Cover chicken and bake at 325 for 1 1/2 hrs or until nearly done.
• Uncover and brown top as desired.

PUERTO RICAN CHICKEN

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 BEANS (HABICHUELAS GUISADAS)

Steps:

• Soak beans in enough water to cover overnight.
• Empty Beans into colander and wash with cold water. Discard any split/broken beans or beans that look odd in color and/or size.
• Place beans in large pot with cold water (add enough cold water to cover beans by about 3 inches).
• Cook beans on high heat until they come up to a boil.
• Reduce heat to Medium and partially cover with lid. Cook beans for 45 minutes to 1 hour or until beans start to soften stirring occasionally, and adding water as needed (some water will evaporate during cooking). Remember to always have beans covered with at about 3 inches of water.
• Meanwhile, heat a saute pan on medium/low heat. Add olive oil, Sofrito (if using), or the substituted ingredients.
• Saute for 3 minutes, then add tomato paste, Goya sazon, Chicken bouillon cubes, oregano, cumin, black pepper and Olives. Continue to cook for another 2 minutes. Remove from heat, set aside.
• After beans have cooked for about and hour, add the chopped Calabaza or potato (optional) and sofrito with the seasonings to the beans. Mix well, add more water if needed. Cook for additional 1/2 hour on medium heat partially covered, then 1/2 hour on medium heat uncovered stirring occasionally.
• When beans are done, garnish with 1/4 cup chopped cilantro.

PUERTO RICAN BEANS AND RICE(HABICHUELAS ROSADAS)

Steps:

• Prepare Cooked White Rice: In a heavy 4-quart saucepan or Dutch oven, heat 3 cups water, 1/4 cup olive oil, and salt to boiling over high heat.
• Reduce heat to medium; add 2 cups rice and cook uncovered until rice appears to be dry-10 to 15 minutes.
• Using a fork, bring rice on the bottom to the top, but do not mix.
• Reduce heat to low; cook 10 minutes.
• Turn rice over again and cook 10 minutes longer.
• Cover rice and keep warm until ready to serve.
• This rice dish is somewhat crunchy in texture.
• Beans: In a 1-quart saucepan, heat water and squash to boiling over high heat.
• Reduce heat to low, cover, and cook until tender-10 to 15 minutes.
• Drain squash, reserving 1 1/2 cups cooking liquid in a measuring cup.
• Add annatto seeds to cooking liquid and set aside 5 minutes.
• In 4-quart saucepan, heat olive oil over medium heat.
• Add onion, green pepper, garlic, chile pepper, and cilantro; saute mixture, or sofrito, 5 minutes.
• Strain liquid from annatto into sofrito, discarding seeds.
• Add tomato sauce and squash.
• Reduce heat to low and cook, stirring occasionally, until sauce is thickened-about 20 minutes.
• Stir undrained beans, salt, and oregano into mixture and cook until beans are warmed through and sauce has thickened again-about 15 minutes.
• To serve, spoon bean mixture over Cooked White Rice on serving plate.
• Enjoy!

PUERTO RICAN BEANS

Steps:

• Let beans soak for about 4 hours before starting to cook. Rinse beans thoroughly. Slice onion, green pepper, and potato to small chunks. Combine beans, water, ham hock, onion, green pepper, potato, oregano, salt and pepper. Bring water to boil. Turn heat down and simmer for 2 hours. Add tomato sauce and simmer for another hour. Bean should be tender if not simmer for another hour.

PUERTO RICAN BEANS AND RICE

Steps:

• Put all ingredients except rice in a medium saucepan; bring to a boil.
• Stir; lower heat and simmer until thickened, about an hour.
• Serve over rice (tip: when preparing rice, rinse before cooking).

AUTHENTIC PUERTO RICAN RICE AND BEANS

Steps:

• Made by Goya brand and can be found in the Spanish/Latin section of your grocery store Cook white rice as instructions on package of rice say to (5 minute rice is perfectly fine).
• make sure when you are done cooking to let excess water out of rice.
• In saucepan, heat oil on low-medium heat and put in the ham, salted pork, or Canadian bacon.
• once it starts to sizzle, add the garlic powder and Adobo seasoning.
• Then add the Sofrito and Sazon con Azafran seasoning, stir.
• Next add red beans (drain most of liquid, just a little bit is needed to pull the sauce together).
• Mix and serve.
• (in Puerto Rico, it is traditional to serve rice and beans with almost every meal, but mainly with pork chops (cooked with a little sofrito and adobo seasoning) on the side).
• Enjoy (a wonderful recipe straight from the island).