Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- 2 large tablespoons sazon seasoning
- 1 large chicken bouillon cube, crumbled
- 1 whole chicken, cut up, skin removed, bone-in
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Water, to cover chicken
- Kosher salt
- Red Beans and Rice (Habichuela), recipe follows
Directions
In a Dutch oven, heat the vegetable oil and sugar over medium-high heat. Add the sazon seasoning and the bouillon and cook until the sugar lightly browns. Add the chicken and let it fry, stirring it around to get all the sides browned, about 10 to 15 minutes. Stir in the tomato paste, cumin and chili powder. Add water to just cover the top of the chicken. Let the water come to a boil and stir to make sure the tomato paste is combined. Taste the water for salt*. Cook the chicken stirring occasionally, until tender, about 45 to 60 minutes. Remove the chicken to a serving platter and coat with the cooking sauce from the pan. Serve with Habichuela.
*Cook's Note: As the water evaporates the flavor of the salt will come through, so be careful not to add too much salt.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Red Beans and Rice - Habichuela:
- 1 tablespoon olive oil
- 1 strip bacon, sliced
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped acorn squash
- 1 tablespoon tomato paste
- 1 large chicken bouillon cube, crumbled
- 1/2 cup water
- 1 (15-ounce) can red beans, drained
- White rice, recipe follows
- 1/4 cup chopped fresh cilantro leaves, for garnish
In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over white rice, garnished with cilantro.
- 2 cups water
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 cup medium-grain rice
In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy.
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By LatinGourmet
Port Chester
on May 09, 2013
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Two tablespoons of "sazon" not accurate. On the episode, she puts two ladles of homemade sofrito (crushed veg, onion, pepper and lots more, which she is calling sazon. Many people use the word sazon to refer to the Goya seasoning packets of the same name, and many people do also add these sazon packets to pollo guisado, but what SHE added was NOT the seasoning packets. Thank you for adding the sofrito "sazon" recipe to the page as that is a critical piece for replicating this recipe!
By tooshay318
Woodridge, IL
on January 14, 2013
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First, it's important to note that the recipe suggests tasting the water for salt after only partially cooking the chicken. It's important that any beginner cooks know that they should not taste for salt until the chicken is cooked through and adjust accordingly.Now on to the review! I made this after watching the episode, it looked delicious! And it did not disappoint! It is extremely important (I think to make your own sazon! We do not typically care for cilantro in my house, but this is amazing!In the show she uses 2 ladles of the sazon and I wouldn't use any less. I actually use more. The 2 tablespoons written in the recipe could be deceiving to some if they haven't seen the episode. Anyway, my 7 year old extremely picky eater loves this dish and requests it, which makes me extremely happy! The only other meals he requests are mac n cheese and pancakes ; He needs to be gluten free, so the fact that I can make this, he loves it AND it is gluten free rocks.
By susie0852
on June 12, 2012
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Amazing recipe...I made this dish as directed and everything was perfect. The beans and rice really complimented the dish. Would not change a thing...Keeper!!!
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