Cazuela de Pollo y Frijoles Blancos(White Bean and Chicken Casserole)

Ingredients

• 3 slices bacon chopped
• 15 oz beans white canned
• 2 cups chicken stock see 
• 4 servings cilantro leaves for garnish
• 1  garlic clove chopped
• 0.5 teaspoon ground cumin 
• 0.5  juice of lime 
• 2 tablespoons olive oil 
• 0.3 cup onion chopped
• 0.5 teaspoon paprika 
• 1  plantains diced ripe peeled
• 1 large potatoes diced peeled
• 0.3 cup bell pepper red chopped
• 4 servings salt and pepper 
• 1  scallion finely chopped
• 2 cups meat from a rotisserie chicken shredded cooked
• 0.3 cup cup heavy whipping cream sour
• 1  tomatoes finely chopped

Equipment

• bowl
• sauce pan

Directions

1. In a large saucepan over medium heat, warm the olive oil.
2. Add the bacon and cook for about 2 minutes or until browned.
3. Transfer the bacon to a plate and set aside.
4. Add the plantains to the same sauce pan and cook for about 3 minutes or until browned and set aside on a plate for later use.
5. Add the onions, scallions, red pepper, garlic, tomato and sauté until tender and translucent, about 10 minutes, stirring occasionally.
6. Add cumin, paprika, sazon goya, salt and pepper.
7. Add the chicken stock, white beans, potatoes and season with salt and pepper. Cook for about 20 minutes over medium heat.
8. Add the shredded chicken and bacon, stir well, cover the saucepan and cook for 10 minutes more.
9. Add more chicken stock if necessary.To make the cumin cream: place all the ingredients in a small bowl. Stir and set aside.To serve: Divide the chicken and bean mixture in bowls.
10. Add the cooked plantains on top and drizzle cumin cream.
11. Garnish with cilantro or parsley.
12. Serve warm with white plain rice.