Arroz con Pollo

Arroz Con Pollo

Ingredients
Chicken
· 3 Tbsp olive oil
· 1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
· 1/2 cup of flour for dredging
· Salt
· Freshly ground black pepper
· Paprika
Rice
· 2 tablespoons olive oil (can use up to 1/4 cup)
· 1 medium yellow onion, chopped
· 1 garlic clove, minced
· 2 cups of medium or long-grain white rice
· 3 cups* chicken stock
· 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
· Pinch of oregano
· 1 teaspoon salt/li>
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method
1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.

3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.
Serves 4-6.

File #R215 D-4 C-4

Guisado de Res

Guisado de Res

2-1/2 pounds boneless beef chuck roast, fat and gristle removed
1/2 cup all purpose flour
Salt and freshly ground pepper to taste
Bacon grease, lard, or shortening
Beef stock or water or a combination
1 large onion, chopped
2-3 cloves garlic, minced
1 cup celery, chopped
2 cups carrots, chopped
2-3 serrano chilies, seeded and chopped fine
2 cups potatoes (about two large russets), peeled and cubed
15-ounce can of peeled, chopped tomatoes
1/2 cup chopped cilantro leaves
1-2 teaspoons ground cumin (optional)
Extra fresh cilantro for garnish (optional)

Cut chuck roast into small bite sized pieces. Place flour in plastic bag with salt and freshly ground pepper. Shake until meat is coated completely by flour mixture. Heat grease or lard or oil in Dutch oven and brown the meat, taking care to shake excess flour off the pieces before putting them into the pot. Pour stock and/or water into pot until meat is covered, making sure a half-inch or so liquid is over the beef so that it does not stick to the bottom of the pot. Simmer for about 2 hours, stirring now and then to prevent sticking. Then add onion, garlic, celery, carrots, chopped chilies, cubed potatoes, tomatoes, cilantro, and cumin, with a bit more stock or water to keep ingredients from sticking to bottom. (Dish should be of a stew-like consistency, not like a soup.) Simmer another 1/2 to 1 hour or until meat is very tender and all vegetables are well cooked. Serve with flour tortillas warmed on a griddle. (Microwaving flour tortillas makes them rubbery!)






File #R216 D-4 C-4

Chicken Primavera

CHICKEN PRIMAVERA


1 lb. chicken, cut into strips ( * see note at bottom )
2 Carrots, thinly sliced
1 Zucchini, thinly sliced
1/4 c Finely chopped onion
1 Garlic clove, minced
6 tbs Olive oil, divided
1 9 oz package linguini,
-cooked
1/2 cup Grated parmesan cheese
2 tbs Lemon juice
1/4 tsp White pepper

1. In a large skillet, cook chicken, carrots, zucchini, onion and garlic in 3
Tbsps olive oil until vegetables are crisp and tender.

2. Toss together linguini, vegetable mixture, parmesan cheese, 3T olive
oil, and lemon juice until well coated. Serve immediately.


( * ) NOTE: You may use 1 lb. of Chicken, or Turkey, or Ham as a substitute.



File #R-214 D 4 – C 4

Breakfast Burritos

BREAKFAST BURRITOS

1 lb. Fully-cooked chicken, cut into cubes
4 Eggs
2 Tablespoons Milk
1 Tablespoon Butter
6 Flour Tortillas ( 8” size )
1 cup Shredded Cheddar Cheese (divided)
1 cup Shredded Monterey Jack Cheese (divided)
1 jar Taco Salsa

Heat oven to 400° F
In a bowl, beat eggs, milk and chicken together. Melt butter in a large skillet; add egg mixture. Cook, stirring, to desired doneness.
Fill each tortilla with chicken-egg mixture and half of each of the cheeses.
Roll burrito; place seam side down on a 12x8” baking dish.
Sprinkle remaining cheeses over top of burritos.
Bake 5 to 10 minutes, or until cheese is melted.
Serve with Salsa.

NOTE: You may substitute Ham, Sausage (or 1 lb.of any kind of fully-cooked meat….cut into cubes).


File #R211 – D4 – C8

Spiced Apples

SPICED APPLES


½ Cup butter or margarine
8 Large Granny Smith Apples, peeled, cored and sliced.
(or any very tart, firm apples)
1½ Cups sugar
½ Cup Dark Brown Sugar
1½ Teaspoons Cinnamon
½ Teaspoon Nutmeg
1 4oz. pkg. Chopped Walnuts


Melt butter in a large skillet on med-high heat. Add Apples and all remaining ingredients. Stir. Sauté for 15 to 20 minutes, or until apples are tender, but not soggy.


Makes 8 servings.


File #R207 – D4 – C5

Three-Bean Salad

Three Bean Salad

· 1 (15 ounce) can green beans
· 1 pound wax beans
· 1 (15 ounce) can kidney beans, drained and rinsed
· 1 onion, sliced into thin rings
· 3/4 cup white sugar
· 2/3 cup distilled white vinegar
· 1/3 cup vegetable oil
· 1/2 teaspoon salt
· 1/2 teaspoon ground black pepper
· 1/2 teaspoon celery seed
DIRECTIONS
1. Mix together green beans, wax beans, kidney beans, and onion.

2. In a small bowl, mix sugar, vinegar, oil, salt, pepper and celery seed.

3. Pour over bean mixture. Let set in refrigerator overnight.


File # R204 / D4 / C3

Melech's Chocolate Eclaire Cake

Melech’s Chocolate Éclair Cake




1 Box Graham Crackers

2 small boxes of French Vanilla Instant Pudding Mix

1 8oz. container of Cool Whip

1 Can Dark Chocolate Frosting



Prepare pudding mix according to package directions. Add Cool Whip.
Layer bottom of 9 x 13 pan with whole graham crackers.
Spread half of the pudding mixture over the graham crackers.
Place another layer of graham crackers on top of the pudding mixture.
Spread remaining pudding mixture over the graham crackers.
Place another layer of graham crackers on top of the pudding mixture.
Carefully spread chocolate frosting on top of the graham crackers.
Refrigerate for 2 to 3 hours before serving.
Refrigerate any left-overs.

NOTE: The chocolate frosting should be warm for easy spreading. Room temperature or above.

File#R201 – D4 – C6