In our culture we love chicken and we love beans. So why not combine them together in a one pot meal, as we did back on the block with Pollo con Habichuelas. Just mix the ingredients, season, cook, and you have a marvelous one dish entrée.

In our family we use dried beans when preparing this dish. It will not work with canned beans, which are already precooked. You would have to prepare the chicken and beans separately, and then combine—which negates the idea of a one dish meal. Also, since it’s dried beans we’re dealing with, that means they need to be soaked for at least 8 hours or, preferably, overnight. This makes it easier to cook, and reduces the gas produced when the food is being digested.  There is a quick presoak method I’ve seen online: In a large pot, add 6 cups of water for each pound (2 cups) of dry beans. Heat to boiling; boil for 2–3 minutes. Remove from heat, cover and soak for at least 1 hour. Full disclosure, I’ve never tried this method; so I can’t vouch whether it works or not. Proceed as you think best.

Note that we use white beans in this recipe, which cuts down on the cooking time (about 1 hour). It takes longer to cook other beans. For instance, black beans take 60 to 90 minutes, kidney beans, navy beans and pinto beans take 90 to 120 minutes. With those varieties, since we’re cooking the chicken and beans together, by the time the beans are done, the chicken will be overcooked and dry.

The usual accompaniment to this dish is rice. In out family we like it as is with a crusty loaf of bread. Whichever way you serve it, it makes for a great dinner and the leftovers taste better the next day.

 

POLLO CON HABICHUIELAS

Ingredients:

2 cups white beans
1 2½-3 pound chicken, cut into serving pieces
3 tablespoons olive oil
Salt and black pepper to taste
1 teaspoon garlic powder
1 tablespoon fresh chopped leaf oregano  or 1 teaspoon dried
1 chicken bouillon cube
1 teaspoon turmeric
1 cup black olives, sliced

 

Instructions:

  1. Day before, rinse beans, place in a large pot and add water to cover by 2 inches. Cover pot, and soak overnight. Note that the beans do not need to be refrigerated while soaking. Just leave in the kitchen counter while soaking or atop the stove.
  2. Rinse chicken under cold running water and pat dry with paper towels. Place in a bowl, drizzle with olive oil, add salt, pepper, garlic and oregano. Mix to combine. Let stand for 15 minutes so that the spices blend into the chicken pieces.
  3. Drain beans, place in large pot, add water to cover by 2 inches. Bring to a boil and add chicken, bouillon cube and turmeric. Stir to mix. Lower heat to gentle simmer, cover and cook until beans are tender, about 1 hour. Add more water, if necessary, during cooking. Add olives, cook 4 minutes more and serve.
    Yield: 4-6 servings.