Moro de Habichuelas Negras con Pollo al Horno | Receta Dominicana | Diario de Luz
Recipe Information
Moro de Habichuelas Negras con Pollo al Horno
Cultural Context
Moro de Habichuelas Negras con Pollo al Horno is a beloved Dominican dish that combines the rich flavors of black beans and rice with tender baked chicken. Traditionally enjoyed during family gatherings and special occasions, it reflects the island's agricultural heritage and culinary creativity. Today, this dish is a staple in Dominican households and has gained popularity in various Latin American communities, celebrated for its hearty and comforting qualities.
black beans
🥗Healthier: lentils
💰Cheaper: pinto beans
Lentils are lower in calories and cook faster.
chicken
🥗Healthier: turkey
💰Cheaper: chicken thighs
Turkey is leaner, while chicken thighs are often less expensive.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil has a higher smoke point and is healthier.
chicken broth
🥗Healthier: homemade broth
💰Cheaper: water with bouillon
Homemade broth is healthier and can be cheaper.
Corta el pollo en piezas y sazona con ajo, cebolla en polvo, limón, adobo, orégano, cúrcuma, pimentón dulce, pimienta negra, sal marina y curry.
En una sartén, calienta el aceite y dora el pollo sazonado.
En una olla, combina la lata de habichuelas negras, arroz y agua (1.5 tazas de agua por cada taza de arroz).
Cocina el arroz y las habichuelas hasta que el arroz esté tierno.
Sirve el moro de habichuelas con el pollo al horno y decora con cilantro fresco.
Cooking Techniques
Spice Level:
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