Cazuela de Pollo y Frijoles Blancos(White Bean and Chicken Casserole)

The picture may not look appetizing, but this white bean and chicken casserole was absolutely delicious. Easy and simple to make and you can use your left over chicken. It sounds perfect to me :)

This dish is very versatile, you almost can’t go wrong with any variety of ingredients. Try using pulled pork or roasted tofu in place of the chicken and red or black beans instead of white beans.

Have a nice weekend and buen provecho!

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Ingredients

(4 servings)

  • 2 cups cooked shredded chicken
  • 2 tablespoons olive oil
  • 3 bacon slices, chopped
  • 1 ripe plantain, peeled and diced
  • 1 tomato, finely chopped
  • 1/4 cup chopped onion
  • 1 scallion, finely chopped
  • 1 garlic clove, chopped
  • 1/4 cup red pepper, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sazon goya with azafran
  • 2 cups chicken stock
  • 2 (15 oz)cans white beans
  • 1 large potato, peeled and diced
  • Salt and pepper
  • Cilantro or parsley for garnish
  • Cumin- Lime Cream

  • 1/3 cup sour cream
  • 1/2 teaspoon ground cumin
  • Juice of 1/2 lime
  • Salt and pepper

Cazuela de pollo y frijoles blancos

Directions

  1. In a large saucepan over medium heat, warm the olive oil. Add the bacon and cook for about 2 minutes or until browned. Transfer the bacon to a plate and set aside.
  2. Add the plantains to the same sauce pan and cook for about 3 minutes or until browned and set aside on a plate for later use.
  3. Add the onions, scallions, red pepper, garlic, tomato and sauté until tender and translucent, about 10 minutes, stirring occasionally. Add cumin, paprika, sazon goya, salt and pepper.
  4. Add the chicken stock, white beans, potatoes and season with salt and pepper. Cook for about 20 minutes over medium heat. Add the shredded chicken and bacon, stir well, cover the saucepan and cook for 10 minutes more. Add more chicken stock if necessary.
  5. To make the cumin cream: place all the ingredients in a small bowl. Stir and set aside.
  6. To serve: Divide the chicken and bean mixture in bowls. Add the cooked plantains on top and drizzle cumin cream. Garnish with cilantro or parsley. Serve warm with white plain rice.
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Comments

  1. says

    I have been looking for white bean recipes lately since I’ve absolutely fallen in love with them! I think these pictures look great…perfect for the comfort food that this is. I would love to try this with some pulled pork!

  2. says

    That’s very interesting combination, I would love that, with the plantains and white beans. It looks delicious Erica. :-)

  3. says

    I wish I could find plantains here in Australia… there’s really no good substitute for them. If I ever track them down, I’m going to make this!

  4. says

    I have visited Colombia last week and I really love their delicious dishes. Can’t wait to make this on my own. I will let my friends taste Colombian dishes. Thanks

  5. says

    This dish just sounds and looks so good, Columbian home cooking at its finest. I must make this one soon, although I say that about all your fantastic recipes!

  6. says

    It sounds really good. It helps me to think how to use my left over chicken. Sometimes I throw them because I don’t know how I am going to do with the left overs. Thanks. Very delicious and helpful post.

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