Cazuela de Pollo y Frijoles Blancos(White Bean and Chicken Casserole)
Ingredients
- 2 cups cooked shredded chicken
- 2 tablespoons olive oil
- 3 bacon slices chopped
- 1 ripe plantain peeled and diced
- 1 to mato finely chopped
- ¼ cup chopped onion
- 1 scallion finely chopped
- 1 garlic clove chopped
- ¼ cup red pepper chopped
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon sazon goya with azafran
- 2 cups chicken stock
- 2 15 ozcans white beans
- 1 large potato peeled and diced
- Salt and pepper
- Cilantro or parsley for garnish
- ⅓ cup sour cream
- ½ teaspoon ground cumin
- Juice of ½ lime
- Salt and pepper
Instructions
- 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.
- 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.
- Add the onions, scallions, red pepper, garlic, tomato and sautué until tender and translucent, about 10 minutes, stirring occasionally. Add cumin, paprika, sazon goya, salt and pepper.
- 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.
- To make the cumin cream: place all the ingredients in a small bowl. Stir and set aside.
- 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.
Nutrition
Calories: 340kcalCarbohydrates: 17gProtein: 25gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 73mgSodium: 336mgPotassium: 624mgFiber: 2gSugar: 4gVitamin A: 503IUVitamin C: 25mgCalcium: 50mgIron: 2mg
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