Cafe Gratitude Magazine - Best Cooking Channel

Rice with Peruvian Chicken

17 Ingredients
1 1/2 Cup of cilantro leaves
4 Spinach leaves
4 Legs and chicken thighs, without skin
Salt and pepper
1/4 Cup of vegetable oil
1 Cup finely chopped onion
1 Tablespoon chopped garlic
1/2 Cup of chili paste
1 Mug of beer
2 Cups of chicken broth
1 Cup of vegetable oil
2 Cups of long grain rice
1/4 Cup of alverjitas (petit pois, peas)
1/4 Cup of diced carrot
1/2 Red pepper, cut into
1 Cup of white corn
sauce Creole (ingredients listed in step 7)

In a blender, blend cilantro with spinach and water to make a homogenous paste. Reservation.
Dry the chicken with paper towel and season with salt and pepper. In a pot heat the oil over medium heat and fry the chicken until golden brown on both sides, about 7 minutes. Remove from the pot and put it on a plate.

In the same pan fry the onion, garlic and the yellow pepper paste, stirring for 5 minutes. Stir in cilantro and spinach, fry for 3 minutes. Add the beer, chicken broth, and add the chicken to the pot.

Boil, cover and lower the heat. Cook for 20 minutes. Correct the seasoning with more salt and pepper if necessary.
In another pot heat 1 tablespoon of oil. Stir in rice and stir well. Add the alverjitas, carrots, bell pepper, corn, and 3 1/2 cups of the broth you used to cook the chicken. Let it boil, cover, lower the heat to a minimum and let it cook for 20 to 25 minutes. Stir with a fork and cover again.

When the rice is ready, serve on four plates, put a leg of chicken and Salsa Creole on the side. If they also want some of the toy in which they cooked the chicken.
To make the Creole Sauce, cut 1/2 red onion into thin slices along, wash well and drain. Mix with 1/2 tomato cut into thin strips, coriander leaves, salt, pepper, juice of 1 lemon and 1 tablespoon of olive oil. If you wish, you can add chili peppers.

Roasted Chicken with Melon Sauce

10 Ingredients
1/4 Cup of orange juice, freshly squeezed
1/4 Cup of lime juice, freshly squeezed
1 Garlic clove, chopped
1/2 Spoonful of cumin powder
1 Lb of chicken breasts, boneless and skinned
2 Cups melon, cut into small pieces
2 Large serrano peppers finely chopped
1/2 Cup white onion, finely chopped
Salt And pepper, to taste
Pepper to taste

In a small bowl, combine the orange juice, lime juice, garlic and cumin. Mix well. Place chicken breasts and citrus mixture in a resealable pouch. Refrigerate for 2 hours.
For the sauce, in a large bowl, combine the melon, the chili pepper and the onion. Pepper to taste. Reservation.
Spray a grill with non-stick spray. Heat the grill over medium heat. Remove the breasts from the plastic bag and discard the marinade. Cook the breasts on the grill for 7-10 minutes on each side until the chicken is not pink.
Serve with the melon sauce. Enjoy.

Now that class time has begun, afternoons are a bit busier. The activities that children do are many: from sports, to homework and bedtime, so it is very important to organize. Dinner should be quick, easy and full of flavor. That’s why today I bring you a delicious and easy idea with chicken. This time, I added an unexpected ingredient to the sauce: the melon. With the sweetness of the melon and the spicy chilli pepper, this food will delight your whole family. For a less spicy version, use peppers instead of chili pepper. Everyone will love it!

Rice with Puerto Rican Chicken

10 Ingredients
3 1/2 Lbs of chicken, sliced
3 Cups long grain rice
3 1/2 cups of water
1/2 Of cup of basic sofrito (1/4 of onion, green pepper, chopped and 3 cloves of crushed garlic)
1/2 Teaspoon ground cumin
2 Tablespoons of olives with capers
1 Teaspoon seasoning containing cilantro and achiote
2 Oz of tomato ketchup
2 Tablespoons of oil (to soften the chicken)
Salt And black pepper to taste

Preheat the chicken with salt and pepper, leave in the refrigerator until the time of cooking.
Heat the oil in a saucepan or pot over medium heat. Add the chicken dams and cover each side about 5 minutes, remove them, keep them covered.
Add the sofrito, olives with capers, seasoning, tomato sauce, cumin and saut? like for 4 minutes on low heat.

Add the rice. Mix well with the sofrito, add the water and boil.

When the rice is drying, lower the heat to a minimum and cover. Continue cooking for 20 to 25 minutes more, until the rice is well cooked.
When the rice is cooked move it and add the chicken prey. Cover and cook for another 20 minutes.

Rice with chicken is a typical dish of Latin American cuisine, with some regional variations depending on the country. It must be understood that even though they are the same ingredients it is prepared in different ways; In Puerto Rico, for example we prepare it by combining rice and chicken in a cauldron and season it with our famous sofrito (onion, green pepper and garlic, among other spices). This simple – but delicious – typical dish is the favorite of all Puerto Ricans and the most prepared in the homes. It is popular for its easy processing and why there is no need to use ingredients that take us out of the budget. Although the title says Puerto Rican style, I must clarify that each family has its own version of this recipe.

July 2020