Best Puerto Rican Chicken Beans Recipes

MAMA'S PUERTO RICAN CHICKEN

Mama's Puerto Rican Chicken image

My mom has a vast repertoire of recipes, and this extra-crispy, spiced-up chicken is the best one of the bunch. We love it served with a side of traditional red beans and rice. -Edwin Robles, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 broiler/fryer chicken (about 4 pounds), cut up
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder, divided
1 teaspoon salt, divided
1 teaspoon coarsely ground pepper, divided
1 cup dry bread crumbs
3/4 cup all-purpose flour
2 large eggs, beaten
1/4 cup canola oil
1/4 cup butter

Steps:

Preheat oven to 350°. Sprinkle chicken with cumin, oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, mix bread crumbs with remaining garlic powder, salt and pepper. Place flour and eggs in separate shallow bowls. Dip chicken pieces in flour to coat all sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. Stir in butter. Add chicken in batches; cook until golden brown, 2-3 minutes per side. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, until chicken is no longer pink, 30-35 minutes.

Nutrition Facts : Calories 421 calories, Fat 20g fat (6g saturated fat), Cholesterol 152mg cholesterol, Sodium 507mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.

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.