Stewed Chicken
Chicken pieces (marinade 30 minutes in oregano, onion, lemon juice,
celery, tomatoes, olives, salt, garlic)
2 Tbsp olive oil
1 tsp sugar
3 Tbsp Sazon
1 bouillion cube
1 tbsp tomato paste
1 tsp cumin
1 tsp chili
2 lemons, cut in half
2 green peppers
1 red onion, sliced
½ tsp mashed garlic
4 plum tomatoes, quartered
1 carrot
2 potatoes
·
Heat oil and sauté sugar, Sazon, and bouillion
until light brown.
·
Add chicken; brown.
·
Add water to cover chicken. Boil.
·
Add remaining ingredients. Cover.
Simmer.
·
Serve with red beans and rice.
Rice
4-1/2 cups water
1 Tbsp salt
1 Tbsp oil
3 cups rice
·
Boil water, salt, oil over
medium heat.
·
Add rice, stir.
·
Cook, stirring constantly,
until water gone.
·
Cover rice with foil. Put lid on pot. Put on med-low heat.
·
Cook 20-25 min.
·
Stir from bottom to top. If not tender, cook 5 more minutes.
Red Beans
1 can small beans + 1-1/2 cans water
1 Tbsp olive oil
¼ red pepper, chopped
¼ green pepper, chopped
¼ white onion, finely chopped
1 garlic clove, minced
½ boullion cub
2 Tbsp tomato paste
oregano
Complete Seasoning, no salt
·
Boil beans and water over
medium heat until water almost gone.
·
Sauté peppers, onion, garlic in
olive oil over med-low heat. Add
remaining ingredients. Sauté 2 minutes on
low. Pour into beans.
·
Add dash salt, 1-1/4 cups
water. Cook 5 minutes.
Meringues
2 egg whites
¼ tsp cream of tartar
½ tsp vanilla
1-1/4 cup powdered sugar
Whisk egg whites until foamy.
Add cream of tartar and vanilla while
whisking.
Add sugar slowly. Beat until stiff.
Pipe 1-1/2” diameter
Bake @ 175° for 90 minutes. Turn off,
open door, allow to cool.
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