POLLO ASADO HABICHUELAS Y ARROZ BLANCO
1 whole chicken cut up
3 Sazón total season
{1} cup sofrito
1 tbsp sazón
2 tap aldobo seasoning
1 tsp salt (per pound of chicken)1 3 tsp black pepper
1 head of garlic,
1 lemon
Heat up the oven any temp you're over have and ket it cook Remove any giblets from the chicken and pat the skin completely dry with paper towels to ensure a crispy finish.Make the Compound Butter: In a bowl, mix the room-temperature butter, sofrito, sazón, salt, and pepper until well combined.Season: Rub the compound butter generously all over the chicken, making sure to get it underneath the breast skin and inside the cavity.Stuff and Truss: Stuff the cavity of the chicken with the garlic halves, the squeezed citrus carcasses, and a few sprigs of cilantro or culantro. Tie the drumsticks together with kitchen twine so it cooks evenly.Roast: Place the chicken in a roasting pan or Dutch oven and pour the fresh citrus juice into the base of the pan. Roast uncovered for approximately 1 hour and 15 minutes, or until the thickest part of the thigh reaches an internal temperature of 165°F.Rest and Serve: Once done, remove the foil. Let it rest for 20 minutes before carving to keep the
Beans (Habichuelas Guisadas
1 or 2 can pink beans
1 tablespoon oil
2 tablespoon sofrito
3 tomato sauce paste
1 ½ cups (12 ounces) water
1 packet Sazón (Culantro and Achiote)
1 packet ham flavor
3 teaspoon adobo (I use Goya)
½ teaspoon garlic powder
¼ teaspoon dried oregano
Ground black pepper, to taste
2 tablespoons olives
½ pound potatoes, peeled and diced
Heat the olive oil over medium heat.
Sauté the onion, bell pepper, and garlic until softened, about 3–4 minutes.
Stir in the tomato sauce and cook for 1 minute.
Add the beans, water (or reserved bean liquid), cilantro, oregano, adobo, black pepper, and bouillon cube.with potato
Bring to a boil, then reduce to a simmer for 20–30 minutes, stirring occasionally.
Lightly mash a few beans to naturally thicken the sauce.
Taste and adjust salt. Add the sugar if you'd like to
Rice
1 cup white rice
2 cups water
1 tablespoon oil or butter
½ teaspo
Heat the oil in a pot and add the rice. Stir for 1–2 minutes.
Add the water and salt. Bring to a boil.
Reduce the heat to low, cover, and cook for 18minutes, until the water is absorbed.
Remove from the heat and let it rest, covered, for 10 minutes. Fluff with a fork before serving. #recipe
If you've ever wanted to bring the vibrant flavors of traditional Latin cuisine into your kitchen, this Pollo Asado with Habichuelas Guisadas and Arroz Blanco recipe is a delicious place to start. From personal experience, the key to a perfectly roasted Pollo Asado lies in the seasoning technique and roasting process. Using a compound butter mixed with sofrito, sazón, salt, and black pepper creates a deeply flavorful layer underneath the skin which locks in moisture and enhances the aroma. One tip I learned is to stuff the cavity with garlic halves and citrus remnants (like lemon) as suggested; it adds a subtle tangy depth that complements the smoky roasted chicken beautifully. Trussing the drumsticks ensures even cooking, so the meat stays juicy without drying out. For the habichuelas guisadas, the combination of pink beans with sofrito, tomato sauce, and traditional seasonings like adobo, culantro, and achiote makes the beans rich and hearty. Including diced potatoes not only thickens the sauce naturally but adds a comforting texture. I also like to add a small amount of sugar to balance acidity depending on personal taste. Don’t overlook the arroz blanco—cooking it with a bit of oil or butter and letting it rest covered after cooking ensures each grain is light and fluffy, perfect for soaking up the savory beans and chicken juices. Making this meal has become one of my favorite ways to share a piece of Latin food culture with friends and family. The aroma that fills the kitchen during roasting is irresistible, and the flavors are truly satisfying. For anyone new to this style of cooking, don't rush the process—allow the chicken to rest after roasting and the beans to simmer sufficiently. These little details make all the difference in creating an authentic and delicious experience straight from your own oven.
