2 tbsp vegetable oil
2 big spoons of sazon complete
1 pinch of sugar
1 large maggie chicken bullion cube (or 2 small cubes)
1 package whole chicken cut up, skin removed (I prefer to leave the bone in the chicken)
Water to cover chicken
1 tbsp tomato paste
1 tsp of cumin
Salt to taste

Directions

Add the sazon completo, bullion and sugar until bullion cube is broken down and sugar lightly browns. Add chicken and let fry for 10-15 minutes, stirring to get all sides browned. Add water just to the top of chicken and add tomato paste and cumin. Bring water to boil, stirring to break up tomato paste.

Taste the water for salt. As the water evaporates, the flavor of the salt will come through, so be careful not to over salt.

Cook chicken 45-60 minutes, stirring occasionally.

Take care to leave some of the reduced sauce at the bottom of the pan to pour over chicken when served.

Typically served with white rice and beans.

White Rice

Ingredients

3 cups of water
1 cup of medium-grain rice
1 tbsp olive oil
1 tbsp salt

Directions

In a medium pot bring water to a boil over high heat
Add oil and salt
Add rice and stir
Cover and let cook over medium heat for about 20 minutes
Bring heat to low for last 5 minutes of cooking.
Rice should be soft and fluffy.

Abichuela Dominicana
(Dominican Beans)

Ingredients

1 tbsp olive oil
1 slice bacon
¼ cup of sliced chorizo (1-inch chunks)
2 minced garlic cloves
¼ cup chopped onion
¼ cup chopped green bell pepper
¼ cup calavasa*, chopped into small chunks
1 tbsp of tomato paste
2 bullion cubes (small)
1 cup water
1 15 oz. can Dominican red beans

Directions

Heat oil and bacon in a medium pot over a medium fire for 5 minutes. Add chorizo, onion, garlic, onion, bell pepper, calavasa, tomato paste, bullion cubes and water. Let all ingredients simmer on medium fire for about 10 minutes.
Add can of beans and turn fire to low and simmer for another 10 minutes.

* calavasa is also known as West-Indian pumpkin. If not available, use butternut squash cut into small pieces.