Baked Chicken and Potatoes
Serves 420 mins prep60 mins cook
A delicious dinner featuring baked chicken leg quarters seasoned with Loisa products, served with seasoned pinto beans, jasmine rice, and crispy tostones. Perfect for a hearty meal!
0 servings
What you need
Instructions
Step 1: Sear the chicken leg quarters on both sides. Step 2: Cook the chicken at 400 degrees F for 45 minutes to an hour or until the internal temperature reaches 165 degrees F. Step 3: Rinse and drain the pinto beans. Step 4: In a pot, combine the beans with Loisa Sofrito Rojo, Loisa Adobo, Loisa Sazón, and enough water to nearly cover the beans. Step 5: Simmer the beans on medium-low to low heat for 20 minutes. Step 6: Rinse the jasmine rice under cold water. Step 7: Bring 3 cups of water to a medium boil, add the rinsed rice, salt, and butter. Step 8: Cover and let the rice steam on low heat for 20 minutes. Step 9: Peel the green plantains and slice them. Step 10: Heat vegetable or canola oil in a frying pan. Step 11: Fry the sliced plantains until they are golden. Step 12: Prepare garlic-lime water with minced garlic, lime juice, and salt in water for dipping. Step 13: Dip the smashed plantains in garlic-lime water, pat dry, and fry again until crispy.View original recipe