Chicken, Red Beans and Rice
This is one of my favorite West Indian meals. During college, I would arrive home and the first stop would be Villa Morales, a local restaurant, where I would get an order of rice and beans and an order of fried ripe plantains. I have since branched out, but this is still one of my favorites. The added benefit is that it is really easy to make if you have the right ingredients.
There are really two secret ingredients that make this dish come together – Sazon and Sofrito. According to the Goya products site, Sazon is special spice blend that helps create an authentic latin flavor and Sofrito is a cooking base made from tomato, onion, green peppers, cilantro and garlic.
2-3 pounds chicken (I used skin on, bone in chicken thighs, but you could use skinless, boneless breasts or thighs too)
3 cans red kidney beans (28 ounces)
4 packets Goya Sazon with coriander and annatto
1/2 cup Goya Sofrito
1/2 cup tomato sauce
1. Heat a couple of tablespoons of olive oil in a large saucepan
2. Brown chicken thighs, in batches as necessary (do not crowd the pan)
3. Once all chicken is browned, drain any excess oil
4. Add kidney beans, Sazon, Sofrito, tomato sauce. Mix thoroughly. Add chicken back to pan
5. Cover and simmer 35-40 minutes
I served it over brown rice with steamed broccoli.