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How to make Spanish Chicken Rice
Ingredients:
1 whole chicken, cut into parts and seasoned
Season for the chicken
Salt and pepper to taste
2 tbsp of cumin
1/2 cup extra virgin olive oil
3 tbsp ground garlic cloves
2 tbsp garlic salt
Season the chicken and let it marinade for 15 to 20 minutes
Rice Ingredients:
1 cup of small diced onions (yellow onions if possible)
1/2 cup of small diced green peppers (cuban cooking peppers if possible)
1/2 cup chopped cilantro
1/4 cup of small diced red peppers
1 tbsp of chicken base (may substitute for 5 1/2 cups of chicken stock)
2 tbsp capers
1/2 tbsp vegetable oil
2 tbsp paprika
Salt and pepper to taste
3 tbsp cumin
4 cups of rice
1. Heat the vegetable oil, brown the chicken on each side (your not cooking, just sealing the juices in). Take the chicken out of the pot and place in bowl.
2. Remove 1/2 of the cooking oil. Add onion, peppers, cumin, paprika, cilantro, capers and season with salt and pepper (don't be afraid), cook for 2 minutes cleaning the bottom of the pan with your spoon. Taste the mixture and make sure its a little salty, you are gonna add a lot of water.
3. Add the rice and mix well, make sure all the rice gets that pretty yellow color.
4. Add watter or stock enough to cover over 1/2 an inch over the rice, taste the water make sure it has good strong flavor, if not you may add more salt, pepper and cumin (try not to mix the rice after the watter is added).Add the chicken and make sure the rice is covered with water, if you need to add more water or stock. Raise the temp to med hi.
5. When the rice soaks up all the water, lower the temperature to low, mix the rice and create a dome in the center on the pot, cover and cook for 20 minutes.
Serve with beans, lettuce and tomato.
I know the presentation does not appeal to a 5 star chef, but
show this to a puertorrican and watch him druel!!!
To view this recipe with step by step pictures visit:
http://www.personalchefpr.com/spanishchickenrice.html
Enjoy!!!!!
• 16 oz can of pigeon peas
• 1 tbsp beef bas
• ½ cup onions (small dice)
• ¼ cup green cuban peppers (small dice)
• 1 tbsp salt
• 1 tbsp pepper
• ½ tbsp cumin
• 1 tbsp cappers
• 1 tbsp lipstick (achiote) or sazon (find it in the spanish section of the supermarket)
• ½ cup cooking ham or pork chop seasoned with salt and pepper
• 2 cups rice
• 2 tbsp vegetable oil
• 2 tbsp cilantro
• ½ cups of water
1. Heat the oil.
2. Add the vetable oil.
3. Add ham or pork chop cook for two minutes at high temperature.
4. Add the peppers, onions, cilantro, salt, pepper and cumin. Cook for 4 minutes.
5. Add the beef base, lipstick (achiote o sazon) and cook for 2 minutes.
6. Add pigeon peas and mix well, add rice. Make sure the rice is that pretty orange color.
7. Add water, cover rice, the water should be ½ inch over the rice. A good trick to know if you have enough water in your rice is to put a large spoon in the middle and if it stays standing up, it means you have enough water. Taste the water and add more salt and pepper if necessary.
8. When the rice absorbs all the water, mix and create a dome in the center of the pot. Cover the rice and lower the temperature to low. Cook covered for 20 minutes. Try not to open the lid because you will let the vapor out. And this makes your cooking time longer.