Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 teaspoon sugar

  3. 2 large tablespoons sazon seasoning

  4. 1 large chicken bouillon cube, crumbled

  5. 1 whole chicken, cut up, skin removed, bone-in

  6. 1 teaspoon ground cumin

  7. 1 teaspoon chili powder Water, to cover chicken Kosher salt Red Beans and Rice (Habichuela), recipe follows

  8. 1 strip bacon, sliced

  9. 1/2 cup chopped onion

  10. 2 cloves garlic, minced

  11. 1/2 cup chopped green bell pepper

  12. 1/2 cup chopped acorn squash

  13. 1 tablespoon tomato paste

  14. 1 large chicken bouillon cube , crumbled

  15. 1/2 cup water

  16. 1 (15-ounce) can red beans, drained White rice, recipe follows

  17. 1/4 cup chopped fresh cilantro leaves, for garnish

  18. 2 cups water

  19. 1 tablespoon olive oil

  20. 1 teaspoon kosher salt

  21. 1 cup medium-grain rice

Instructions Jump to Ingredients ↑

  1. 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: 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 . White 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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