Ingredients: |
Ingredients: Pieces of chicken, number based of how many you are wanting to feed
2 onions
2 green peppers
6-8 cloves of garlic
pinto beans, 1 or 2 pounds
4-6 slices bacon, diced, browned, and drained
2 c seasoning ham or a ham bone
1 jar Ragu traditional
2 fresh tomatoes
2 T sugar
Salt and pepper
rice, 1 or 2 lb
yellow food coloring
2 T chicken soup base, optional
small jar marinated green olives
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Directions: |
Directions:Chicken:
In our family this is cooked the day before we plan to have this dinner. In a dutch oven place as many pieces of chicken as you want to cook. Cover with water. Add one onion cut in chunks, one green pepper cut in chunks, 3-4 diced garlic cloves, salt, pepper. Bring to a boil and reduce heat. Cook until chicken is tender but not falling off the bone. Remove chicken from broth and place in a cake pan, cover and refrigerate overnight. Refrigerate broth also overnight..
The next day--
beans:
Either the day before or early the morning of this dinner, wash the beans and make sure they are clean. Place in a dutch oven and bring to a boil then reduce heat to cook slowly. After 3-4 hours add one diced onion, one diced green pepper, 3-4 diced cloves of garlic, ham or ham bone, cooked diced bacon, Ragu sauce, tomatoes, sugar, salt and pepper. Cook the rest of the day. Stir every 30-45 minutes to make sure beans are not sticking to the bottom of the pan. Slow cooking makes these delicious!
rice:
Remove chicken broth from refrigerator and skim fat from top; discard. Pour the broth through a sieve to remove green pepper chunks, onion chunks, and diced garlic. Cover the bottom of a dutch oven with a thin layer of oil and heat. When hot, add dry white rice. Stir continuously for about 5-8 minutes; you will see it change color a little. Add chicken broth--about a 2-1 ratio--2 cups of broth to 1 cup of rice. Stir. Add salt, pepper, yellow food coloring to make rice quite yellow, chicken soup base (optional), and jar of green olives (not drained). Bring to a boil; reduce heat slightly and cook until moisture is mostly gone and rice is visible. Cover. Reduce heat to low and let sit until ready to serve, usually 2-3 hours. If you do not cook enough moisture off, the rice will stick together.
chicken
Warm chicken in the oven, about 325º, for 1-2 hours. Put a little of the chicken broth over it to keep it moist.
To serve:
Place a helping of rice on plate, cover with beans. May top with olive oil. Serve chicken. |
Personal
Notes: |
Personal
Notes: This is a family favorite at our house. I make two pounds of rice, two pounds of beans, and two dutch ovens of chicken when I make it. My entire family eats well and bring containers to take food home for the next day. My husband was born in Puerto Rico, and this dish is common there. The house smells wonderful when cooking this meal!
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This recipe for Puerto Rican Chicken, Rice, and Beans is from