Different kinds of food have the ability to trigger different emotions in everyone, and the dishes we loved as children can give us a nice dose of nostalgia. For Hollywood diva Jennifer Lopez, South American dishes are her ultimate comfort food.

“I like to cook Puerto Rican food. That's what I grew up on: rice, beans, meat, some Italian-American food,” she says. Channel J.Lo in the kitchen by trying out this recipe for Baked Oregano Chicken with Kidney Bean Salad.

Baked Oregano Chicken with Kidney Bean Salad
Prep time: 50 minutes
Makes four servings

Ingredients:
1 1⁄2 cups dried white kidney beans
1 laurel leaf
Water
3⁄4 teaspoon dried oregano
1 small red onion, thinly sliced
1 teaspoon chopped chives (optional)
1 tablespoon salad vinegar
4 tablespoons olive oil
Salt and freshly cracked pepper
4 chicken breast fillets

Procedure:
1. Soak dried kidney beans in water for at least 30 minutes.

2. In a pot, add beans and laurel leaf. Cover with water and boil until tender, about 30 minutes. Drain.

3. Transfer beans to a bowl and mix in 1⁄4 teaspoon dried oregano, red onion, chives, salad vinegar, 3 tablespoons olive oil, salt, and freshly cracked pepper. Chill.

4. Preheat oven to 350°F, or turn on your oven toaster. Place chicken fillets on a baking tray and season with remaining dried oregano, salt, and freshly cracked pepper. Dribble with remaining olive oil, and bake for 15 to 20 minutes.

5. Serve chicken with kidney bean salad on the side.

Tip: If you’re running short on time, use canned beans. They’re just as good (sometimes even better!) and saves you both time and hassle!

(Recipe by Maricel Abad. Photo by Erwin Obcemea. Food styling by Chiqui Lloren. Additional reporting by Marianne Salazar.)