Lunch: Dee Dee's Home Run Chicken

A flavorful entree with chicken, beans and rice.

Ingredients

2 tablespoons vegetable oil
1 teaspoon sugar
2 large tablespoons sazon seasoning
2 large chicken bouillon cube, crumbled, divided
1 whole chicken, cut up, skin removed, bone-in
2 tablespoons tomato paste, divided
1 teaspoon ground cumin
1 teaspoon chili powder
2 tablespoons olive oil, divided
1 strip bacon, sliced
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 cup green bell pepper, chopped
1/2 cup acorn squash, chopped
2 1/2 cups water, divided
1 (15 oz) can red beans, drained
1/4 cup fresh cilantro, chopped, for garnish
1 teaspoon kosher salt
1 cup medium-grain rice

Instructions

In a Dutch oven, heat the vegetable oil and sugar over medium-high heat. Add the sazon seasoning and 1 cube 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 1 tablespoon 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.

Add a review for Dee Dee's Home Run Chicken