"Dee Dee's Home Run Chicken"- Pollo Guisado

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.