Puerto Rican Chicken & Beans
- 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
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.
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.