Arroz Con Pollo
2 cups uncooked rice
1 lb. chicken parts
1 small can tomato sauce
2 tablespoons of sliced Spanish Olives, use a bit of the liquid and the red peppers too.
1 teaspoon alcaparras
陆 cup sofrito
1 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon salt
陆 cup vegetable oil
4 cups of boiling water
In a large caldero brown the chicken parts in the oil, 5 minutes each side.
Remove chicken from the pot and set aside. Don't put them on paper towels - we want any grease back in the pot.
Leave the chicken drippings inside the pot and add all the other ingredients except for the rice, water and chicken.
Mix well and cook sofrito for 5 minutes over medium heat.
Add the chicken and rice to the pot and stir.
Add the boiling water until the water is about 1 inch above the rice, stir once only.
Boil uncovered, over high heat, until water is absorbed.
Once the water is absorbed gently stir from bottom to top. Just a couple of turns only.
Cover and continue to cook over LOW heat for another 30 minutes or until the rice is tender.
Hints . . .
Don't concern yourself with weighing the meat too much. If you are serving 5 people just use 5 - 8 pieces of meat.
Resist the temptation to stir. Too much stirring causes the rice to become ';amogollao'; or sticky.
It is traditional to cook the chicken with bones and all. People will just pull the meat off the bones with their fork.
If you have cilantro add some to the top of the pot once it is done, for decoration.
Don't let your rice get ';ahumado'; or smoked from cooking at too high temperature.
For great pegao just cook a bit longer keeping an eye on it.
For a lot of peagao use a larger caldero (it will just be half empty).
Some people prefer to use deboned chicken. Cook the chicken in a crockpot all day with seasonings and when you get home from work debone and use the broth to make the rice.
http://www.elboricua.com/recipes.htmlAny one have any Puertorican cuisine recipes to share or can you recommend a good cook book?
Ensalada
A traditional Puerto Rican salad includes leaf lettuce, tomatoes, onions, corn and peas. Use vinegar and olive oil dressing.Any one have any Puertorican cuisine recipes to share or can you recommend a good cook book?
Puerto Rican Plantain Lasagne
1 tablespoon olive oil, plus 1/3 to 1/2 cup olive
or canola oil
1 medium onion, diced
2 cloves garlic, minced
1 pound ground beef chuck
1 (14.5-ounce) can whole tomatoes, drained and chopped
1 (8-ounce) can tomato sauce
陆 cup chopped cilantro
1 teaspoon dried oregano, crumbled
陆 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 tablespoon cider vinegar
5 semi-ripe plantains
6 large eggs
2 tablespoons water
12 to 16 strips roasted red peppers from a jar, for
garnish, optional
6 to 8 cilantro sprigs, for garnish, optional
Preheat the oven to 350 degrees.
Lightly oil a 9-by-13-inch baking dish.
Heat 1 tablespoon olive oil in a large nonstick skillet
over medium-high heat.
Add onions and garlic and cook 7 minutes until softened.
Crumble in beef and cook, stirring and breaking
up any clumps, 5 minutes until no longer pink.
Stir in chopped tomatoes, tomato sauce, cilantro,
oregano, salt, black pepper and vinegar.
Simmer, stirring occasionally, 10 minutes until
some of the liquid has evaporated.
Cut ends from plantains and peel fruit.
Cut plantains in half, then cut halves lengthwise
into thin slices.
In a large nonstick skillet, heat 1/3 cup oil over
medium-high heat until hot but not smoking.
Cook plantains in batches, without crowding,
2 minutes a side until golden brown.
With a slotted spoon, remove plantains to paper towels
when done (add remaining oil to skillet as needed when
cooking batches).
Transfer half the plantains to the baking dish,
arranging them in a single layer.
Spoon the beef mixture evenly over the plantains.
Arrange remaining plantains over the beef.
In a small bowl, whisk eggs with water.
Pour egg mixture over plantains, tilting dish so it
spreads to edges.
Cover pan with foil and bake in middle of oven about
20 minutes; remove foil and cook another 10 minutes
until heated through and bubbling at edges.
Let sit 10 minutes before cutting into pieces.
Garnish each serving with strips of roasted red peppers
and cilantro sprigs, if desired.
Makes 6 to 8 servings.
Puerto Rican Beef Stew
Sancocho
Serves 6
Ingredients
2 tablespoons olive oil
5 garlic cloves, minced
1-1/2 pounds top round beef, cubed into 1-1/2-inch
pieces
1/3 cup chopped yellow onions
1/3 cup chopped green pepper
1/3 cup chopped celery
1 teaspoon minced fresh gingerroot
1 chili pepper; seeded and minced
5 sprigs of cilantro, chopped
1/4 teaspoon ground cumin
1 teaspoon pulverized rock salt
1/4 teaspoon ground white pepper
1/3 cup burgundy wine
4 medium tomatoes, cored and chopped
4 quarts beef stock
2 green bananas, peeled and slice into 1-inch pieces
1 yellow plantain, peeled and sliced into 1/2-inch
pieces
1 medium sweet potato (1/2 pound), diced into 1-inch
pieces
1/2 pound butternut squash, peeled and cubed into
1-inch pieces
3 medium new potatoes, scrubbed clean and quartered
1 large chayote, peeled, cored, and diced into 1-inch
pieces
2 ears of white corn, cleaned and sliced into 6 parts
each
Preparation
In a preheated kettle over low-to-medium heat, combine
olive oil, garlic, beef cubes, and onions, stir until
beef is brown on all sides and onions begin to
caramelize. Fold in chopped pepper, celery,
gingerroot, chili pepper, cilantro, cumin, salt, white
pepper, burgundy wine, tomatoes, and 1 quart of beef
stock. Cook down until stock is reduced by half.
Stir beef, then fold in all the remaining vegetables
and beef stock. Continue to cook until meat is tender
and the vegetables soft.
Serving Suggestions:
Since this soup contains beef and vegetables, it is
hearty already. Serve alongside a fresh bread and use
the bread to soak up some of this delicious flavor.
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