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1
In a Dutch oven, heat the vegetable oil and sugar over medium-high heat.
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2
Add the sazon seasoning and the bouillon and cook until the sugar lightly browns.
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3
Add the chicken and let it fry, stirring it around to get all the sides browned, about 10 to 15 minutes.
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4
Stir in the tomato paste, cumin and chili powder.
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5
Add water to just cover the top of the chicken.
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6
Let the water come to a boil and stir to make sure the tomato paste is combined.
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7
Taste the water for salt*.
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8
Cook the chicken stirring occasionally, until tender, about 45 to 60 minutes.
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9
Remove the chicken to a serving platter and coat with the cooking sauce from the pan.
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10
Serve with Habichuela.
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11
*Cook's Note: As the water evaporates the flavor of the salt will come through, so be careful not to add too much salt.
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12
A viewer, who may not be a professional cook, provided this recipe.
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13
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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14
In a medium saucepan over medium heat, add the oil and bacon.
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15
Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water.
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16
Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes.
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17
Add the beans and simmer for another 10 minutes.
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18
Serve over white rice, garnished with cilantro.
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19
White Rice:
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20
In a medium pot, bring the water to a boil over high heat and add the oil and salt.
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21
Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes.
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22
Lower the heat for the last 5 minutes.
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The rice should be soft and fluffy.
