Pan-Braised Chicken (Pollo Guisado)

Pan-Braised Chicken (Pollo Guisado)
Prep Time: 15-20 minutes
Servings: 5-8
Cooking Time: 30-45 minutes

4 1/2 lbs (12 units) boneless thighs
The juice of a freshly squeezed lime
1 tablespoon of sugar
2 tablespoon of oil
2 Maggi chicken bouillons
2 cups of Birds Eyes Deluxe Baby Vegetables (peas, carrots & corn)
1/8 cup of pitted olives
2 tablespoons of Heinz tomato paste
1/2 cup of white wine such as Shiraz
5 cups of water
3 cloves of garlic
1 small bunch of cilantro (about 5 sprigs)
½ teaspoon of freshly ground black pepper
1 medium onion, chopped
½ teaspoon of oregano
3 twigs of thyme
3 ajices gustosos
1/2-1 teaspoon of organic cayenne red pepper (optional)

TIP: If you don’t have time to marinate, you can caramelize the sugar and brown the chicken. Then, add all the ingredients with 3 cups of water and let simmer on low-medium heat

INSTRUCTIONS

Cut thighs Julienne style and soak them in water with the lime juice for 10 minutes

Blend the last 7 ingredients and marinate chicken with this blend (recaito) for at least 1/2 hour
In a deep and heavy bottom pot (1” thick), heat oil and add sugar. Once sugar has caramelized (brown/dark brown color) add the chicken and stir until chicken has obtained color. (be careful, as it may splatter). Let it brown for 2 more minutes

Add 1/4 cup of water to the marinate and use it to deglaze the chicken and stir. Let simmer for 3-5 minutes.

Add chicken bouillon, 4 cups of water, wine, tomato paste and vegetables. Cook on medium heat for 25 minutes

Serve with white rice, pasta, tortilla, accompaniments are limitless!


Enjoy!

Chicken Breast Milanese (Pechuga Empanizada)

Chicken Breast Milanese (Pechuga Empanizada)

Prep Time: 5-10 minutes
Servings: 3-5
Cooking Time: 30 minutes

INGREDIENTS
4 chicken breasts, thin
¼ teaspoon of freshly ground black pepper
1/4 teaspoon of salt
1 clove of garlic, finely ground
A pinch of oregano
A pinch of tumeric
1-2 cups of seasoned bread crumbs
2 eggs lightly beaten (optional)
2-3 cups of cooking oil (you can use a deep fryer)
¼ bar of butter (if baking)

INSTRUCTIONS

Marinate chicken with salt, pepper, tumeric, oregano and garlic for 1/2 hr

In a large skillet, heat oil

Dredge chicken in beaten eggs (optional)  then in bread crumbs.

Fry until golden on each sides. If baking place cutlets on baking dish (with a small dollop of butter on each cutlet) and bake for 45-1hr or until internal temperature reaches 180 degrees

Serve it with yellow rice, baked potaoes, over pasta or steamed vegetables

Enjoy!

Chicken Risotto (Asopao de Pollo)

Chicken Risotto (Asopao de Pollo)

Prep Time: 10-15 minutes
Cooking Time: 45-1hr
Servings: 4

INGREDIENTS

6 boneless chicken thighs
1 1/2 tablespoons of recaito blend
2 Maggi chicken bouillons
2 tablespoons of Hunt's tomato paste
1/2 freshly squeezed lime juice (3 tbsp)
1/4 teaspoon of salt
15  cups of water
1 cup of long grain rice (rinsing not required
2 tablespoons of diced olives
1 tablespoon of oil

INSTRUCTIONS
Cut chicken thighs julienne style. Season chicken with recaito blend and marinade at least 15 minutes in the refrigerator (overnight is preferred)

In a large and deep pot, heat (at medium heat) oil and brown the chicken on both sides (about 5-10 minutes)

Pour in the pot the remainder of the marinade, the water and the rest of the ingredients

Cover and let simmer until rice is very tender (about 45 minutes on medium heat). Stirring occasionally to prevent sticking

Serve with avocado, salad and/or bread

Enjoy!

Quipes (stuffed bulgur rolls)

Quipes (stuffed bulgur rolls)

Quipes Are oval shaped rolls made mainly of wheat and meat filling. This recipe was brought to the Dominican Republic by the Middle Eastern & Mediterranean families who settled in the country.


Prep Time: 30 minutes
Servings: 15 (large) 20-25 (small)
Cooking Time: 8-10 minutes each

1 lb of fine wheat or bulgur
1lbs of ground meat (chicken, Pork, Beef)
5 yerba buena leaves
Oil
5-6 allspice
2 cups of water
1 red bell pepper
1 medium onion
¼ teaspoon of freshly ground black pepper
¼ cup of parsley
Picadillo for filling
2 lbs of ground meat
¼ teaspoon of freshly ground black pepper
2 tablespoon of wine
1 small onion, finely chopped
3 cloves of garlic, finely minced
½ chicken bouillon
1cup of raisins
¼ cup of water
1 teaspoon of tomato paste
1 tablespoon of oil

INSTRUCTIONS
Tip: You can freeze them for a 2-4 weeks

Bulgar Preparations

Place the wheat in large bowl and cover with water and for 2-4 hours or until the wheat feels soft to the touch.
Using a blender, blend the mint, allspice, pepper, onion, black pepper, 2 cups of water and parsley to a smooth texture
If any, drain the liquid from the wheat and assure it's dry completely

Picadillo & Cooking Instructions

In a large bowl, add ground meat, black pepper, onion and garlic . Blend well with your fingers

Add 1/2 of the meat mixture to the wheat and blend well with your fingers. Keep the other half for the filling.

In a large skillet, heat oil add the remainder of the meat and brown. Add water, tomato paste, wine and chicken bouillon. Cook for 10-15 minutes or until meat is longer pink

Let it cool, then add the raisins to the meat and mix well.

Cooking & Shaping Instructions

Shape wheat mixture into a ball and add the picadillo in the center of the ball. then, shape it into a roll using your hands. Make sure the ends are sealed by pressing them between your thumb & the index finger

Deep fry in hot oil (2-3 at a time) until they reach a a dark brown color. Rolls need to be completely covered with oil to assure thorough cooking and to reduce oil absorption

Serve hot or at room temperature, with your favorite dipping sauce

Tip: for a healthier version, bake instead of frying for 30-45 minutes @ 350 degrees (preheat oven first).
Enjoy!

Yucca Fritters

Yucca Fritters

Prep Time: 5-10 minutes
Servings: 15-18
Cooking Time: 5 minutes each side

Ingredients
2 lbs of yucca
1 teaspoon of salt
1/ 2 tablespoon of anise seeds
1 egg yolk, beaten
4 tablespoons of sugar
Oil for deep frying

INSTRUCTIONS
TIP: If yucca is cold, place them in a bowl under tap  hot water for a few minutes. Peels comes off easier

Remove bark from yucca with a knife (peeling yucca is like peeling any other vegetable). Cut in half and remove the thick fiber found in the center of the yucca.

Grind the yucca using a food processor, until it resembles ricotta cheese
Pour ground yucca in a colander and let the milk drain or use a cheese cloth to squeeze the milk out

Place the ground yucca in a mixing bowl. Add the anise seeds and sugar. Beat the egg and salt and add to the ground yucca

On low-medium fire, heat oil on a large skillet. With a tablespoon, pour a dollop of the yucca mixture (similar to a cookie dollop) fry until light golden (5 minutes each side). Place on paper towels to drain excess oil


Enjoy!

Lime-Baked Chicken

Lime-Baked Chicken

Prep Time: 15-20 minutes
Servings: 3-5
Cooking Time: 1-1 1/2 hours

1 whole chicken
1 bar of butter (room temperature)
Ground Cayenne red pepper (optional)
1/2 cup of lemon zest (fine in texture)
2 teaspoon of salt
1 teaspoon of oregano
2 cloves of garlic, finely minced
1 medium onion, chopped
3 aji gustosos
5-6 sprigs of cilantro
2 culantro leaves
½ tsp of freshly ground black pepper
2-3 sprigs of thyme

INSTRUCTIONS

Rinse the chicken and remove the giblets. Blend the last 10 ingredients in a blender or food processor. Mix the butter, lemon zest and the herbal blend (recaito) to form a creamy paste. Rub the herbal paste outside and inside the chicken (delicately lift the skin and rub underneath).

Marinate overnight or for 3-4 hours, in a covered container. Before baking, sprinkle cayenne pepper for a hot and spicy taste (optional). No time to marinate, no problem, bake right away.

Bake at 350 degrees until internal temperature reaches 180 degrees (about an hour to 1 1/2 hr). Once done, remove from oven and cover with foil. Let it cool for about 25 minutes before carving. This will ensure a juicier chicken. Serve with your favorite side dish

Enjoy!