Puerto Rican Rice and Fried Chicken with Beans
Ingredients:
For the rice:
- 1 cup long-grain white rice
- 1 1/2 cups water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
For the chicken:
- 1 whole chicken, cut into pieces
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Oil for frying
For the beans (optional):
- 1 can black beans, rinsed and drained
- 1/2 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions:
Cook the rice:
In a medium saucepan, heat the olive oil over medium heat.
Add the rice and toast for about 1 minute, stirring constantly.
Add the water and salt, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the water is absorbed.
Remove from heat and let rest for 5 minutes before fluffing with a fork.
Prepare the chicken:
In a shallow dish, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.
Dredge the chicken pieces in the seasoned flour, making sure they are evenly coated.
Fry the chicken:
Heat oil in a large skillet over medium-high heat
. Fry the chicken pieces until golden brown and cooked through, about 10-12 minutes per side. Drain on paper towels.
Prepare the beans (optional):
In a large pot, sauté the onion, green bell pepper, and garlic in a little oil until softened.
Add the black beans, oregano, bay leaf, salt, and pepper.
Add enough water to cover the beans by about an inch.
Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the beans are heated through.
In a medium saucepan, heat the olive oil over medium heat.
Add the rice and toast for about 1 minute, stirring constantly.
Add the water and salt, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the water is absorbed.
Remove from heat and let rest for 5 minutes before fluffing with a fork.
Prepare the chicken:
In a shallow dish, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.
Dredge the chicken pieces in the seasoned flour, making sure they are evenly coated.
Fry the chicken:
Heat oil in a large skillet over medium-high heat
. Fry the chicken pieces until golden brown and cooked through, about 10-12 minutes per side. Drain on paper towels.
Prepare the beans (optional):
In a large pot, sauté the onion, green bell pepper, and garlic in a little oil until softened.
Add the black beans, oregano, bay leaf, salt, and pepper.
Add enough water to cover the beans by about an inch.
Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the beans are heated through.
To serve:
Plate the rice, chicken and beans
Serve immediately.
Tips:
For a crispier chicken, double-dredge the pieces in the seasoned flour.
You can use a pre-made sofrito for the beans to add more flavor.
To make the dish more authentic, serve with a side of tostones (fried green plantains).
You can use a pre-made sofrito for the beans to add more flavor.
To make the dish more authentic, serve with a side of tostones (fried green plantains).
Enjoy your homemade Puerto Rican meal!