RECIPES FOR THE MONTH
WHITE RICE
- 2 cup long grain rice
- 1 3/4 cups water
- 1 teaspoon salt
- 2 tablespoons Olive Oil
Directions:
- In a saucepan with a good fitting lid, bring water, salt to a boil.
- Add rice and stir, when there is no water left and the rice looks moisty, cover it.
- Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
- Cook for 20 minutes.
- DO NOT LIFT LID!
- The steam that is trapped inside the pan is what allows the rice to cook properly.
- Remove from heat and fluff with fork.
- Serve! ( you may also use a rice cooker )
Cicken Fricasee
Chicken Fricassee A Hearty Puerto Rican Stew Chicken Fricassee is a traditional chicken stew from the kitchens of Puerto Rico. Also known as chicken in a pot, this hearty Chicken Fricassee recipe combines a symphony of chicken, potatoes, olives, peppers and peas for a rich, warm main course or side.
Make Chicken Fricassee for lunch or dinner and satisfy your comfort-food cravings.
Serves 4
Prep time: 15 min.
Total time: 1 hr., 15 min.
Ingredients:
2 tbsp. Olive Oil
2 ounces ham, finely diced
1 medium onion, diced
1 green pepper, diced
4 cloves garlic, minced
1 tsp. dried oregano
2 sprigs of fresh cilantro, chopped
1 3-lb. chicken, cut into pieces
1/2 cup Tomato Sauce
1 bay leaf
12 Spanish Stuffed Olives without the bone
1 tsp. Capers
1 tbsp Vinegar or white cooking wine
salt and pepper to taste (try bouillon first and then adjust salt & pepper)
2 medium potatoes, peeled and cut in 1/2-inch cubes
1 small can of Sweet Peas, drained
Hint: to make this dish more delicious use 1 chicken bouillon cube until disolved.
Directions
1.Heat oil in a pot over medium heat. Add the ham and brown. Add the onion, pepper, garlic, oregano, and cilantro, reduce heat to medium low and cook for 10 minutes, stirring occasionally.
2.Add the chicken and cook over medium heat for 5 minutes, stirring occasionally. Stir in the tomato sauce, bay leaf, olives, capers, vinegar or wine, salt & pepper, and potatoes. Combine the liquid from the peas with water to equal 2-1/2 cups, and add. Mix well. Bring to a boil, cover, reduce heat to low, and cook for 45 minutes until chicken is tender. Stir occasionally.3.Stir in the peas and optional butter, if desired. Cook uncovered for 5 minutes or until sauce reaches desired consistency. Adjust seasoning and ready to go.
This recipe can be served over cooked white rice or pasta.
Make Chicken Fricassee for lunch or dinner and satisfy your comfort-food cravings.
Serves 4
Prep time: 15 min.
Total time: 1 hr., 15 min.
Ingredients:
2 tbsp. Olive Oil
2 ounces ham, finely diced
1 medium onion, diced
1 green pepper, diced
4 cloves garlic, minced
1 tsp. dried oregano
2 sprigs of fresh cilantro, chopped
1 3-lb. chicken, cut into pieces
1/2 cup Tomato Sauce
1 bay leaf
12 Spanish Stuffed Olives without the bone
1 tsp. Capers
1 tbsp Vinegar or white cooking wine
salt and pepper to taste (try bouillon first and then adjust salt & pepper)
2 medium potatoes, peeled and cut in 1/2-inch cubes
1 small can of Sweet Peas, drained
Hint: to make this dish more delicious use 1 chicken bouillon cube until disolved.
Directions
1.Heat oil in a pot over medium heat. Add the ham and brown. Add the onion, pepper, garlic, oregano, and cilantro, reduce heat to medium low and cook for 10 minutes, stirring occasionally.
2.Add the chicken and cook over medium heat for 5 minutes, stirring occasionally. Stir in the tomato sauce, bay leaf, olives, capers, vinegar or wine, salt & pepper, and potatoes. Combine the liquid from the peas with water to equal 2-1/2 cups, and add. Mix well. Bring to a boil, cover, reduce heat to low, and cook for 45 minutes until chicken is tender. Stir occasionally.3.Stir in the peas and optional butter, if desired. Cook uncovered for 5 minutes or until sauce reaches desired consistency. Adjust seasoning and ready to go.
This recipe can be served over cooked white rice or pasta.