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Definitely me! :) Only goes back to 2000 though. REC: from old LA project! YUMMY

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Joined: Mar 16, 2006


Posted to Thread #11462 at 5:17 pm on Jul 24, 2008

the recipes Dawn posted from the Latin American project!! Arroz con pollo Chapina! hooray!

Dawn/SanDiego: I love the combo too, here are some of my faves...
Posted: Jun 12, 2003 8:05 PM

* Exported from MasterCook * ARROZ CON POLLO CHAPINA (Guatemala Style Chicken and Rice) Recipe By : Gails Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------- ----------- 3 lbs chicken pieces -- skin and fat discarded 1 Tb corn oil 1 tsp salt 1/4 tsp black pepper 1/2 cup chopped onion 1 garlic clove -- chopped fine 1/2 cup chopped ripe tomato 1 1/2 cups raw rice 1 cup sliced carrots 1/3 cup stuffed green olives 1 Tb capers 2 1/2 cups chicken broth 1 cup green peas 1/2 cup sweet red pimiento -- cut into strips 1 hard cooked egg -- sliced 2 Tbs grated Parmesan cheese In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside.In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes. Add the rice and fry for 2 minutes more. Add the carrots, olives and capers and mix everything together. Pour in the broth and chicken pieces. Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes. Add the green peas. Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 minutes. Fluff up the mixture once or twice during the baking time. Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables. Serves 6 - - - - - - - - - - - - - - - - - - NOTES : The Latin American Epicurean Tour Group * Exported from MasterCook * Balsamic Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------- ----------- 8 chicken thighs without skin 17 ounces can diced tomatoes in their own juice 1/4 cup green olives, sliced 1/4 cup black olives, sliced 1/4 cup capers, with some juice salt and pepper 1/4 cup balsamic vinegar 2 tablespoons olive oil Season chicken thighs with salt and pepper. Over medium high heat, brown chicken thighs in olive oil until golden brown on both sides, remove and place on a plate. Drain off fat if desired. To the same pan, add tomatoes, olives, and capers. Bring to a boil and and return chicken thighs to pan. When mixture starts to simmer, turn to low, making sure the sauce is still simmering, cover and cook thighs until tender, about 20- 25 minutes. Add balsamic vinegar and simmer for 5 minutes more, uncovered, stirring every once in awhile. Serve thighs with sauce spooned over it. Serve with steamed rice. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * BASALMIC VINEGAR CHICKEN Recipe By : Gourmet Serving Size : 4 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------- ----------- 1 ounce dried porcini mushrooms -- stems removed 8 chicken thighs -- skin removed 2 slices bacon -- 1/4 inch thick 1 tablespoon olive oil 3 cloves garlic -- minced 1/2 cup red wine -- fruity 1/2 cup beef broth 1/4 cup Basalmic vinegar 1 tablespoon cornstarch -- in 2T water 3/4 cup tomatoes -- chopped 1/4 cup Italian parsley cooked rice In a small bowl, soak mushrooms in 1 cup of boiling water. Drain well, save liquid. Remove stems and chop tops. Dredge chicken with flour. In a large skillet cook bacon until brown. Remove and set aside. Add chicken to skillet and brown on both sides. Transfer to a plate and set aside. Discard fat in pan. Add olive oil to skillet. Brown garlic over low heat for 1 minute. Add the mushroom liquid, wine broth, vinegar, and boil for 4 minutes. Add the cornstarch, tomatoes, chicken, and simmer for 10 minutes, covered. Add the mushrooms, bacon and 1 tablespoon and cook for 10 minutes, covered. Sprinkle with chopped parsley. Serve with rice. - - - - - - - - - - - - - - - - - - NOTES : The original recipe calls for porcini mushrooms...i always have shiitake on hand so I use them. * Exported from MasterCook * Chicken with Olives and Preserved Lemon Recipe By : Pat/Harpers Ferry Serving Size : 1 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------- ----------- 8 chicken thighs -- skinned 1 onion 1 cup cilantro (stems and leaves ok) 2 garlic cloves -- peeled 1 tsp ground cumin 1 tsp ground ginger 1 tsp hot paprika 1/2 tsp black pepper 1/4 tsp saffron or achiote powder 2 cups greek olives 1/2 preserved lemon -- or juice from one large lemon Place thighs in bottom of dutch oven. In Cuisinart or blender, finely chop the cilantro, onion, garlic and seasonings. Pour over the chicken and add 2 cups water. Bring pot to a boil and then simmer, covered, for about 30 minutes. Add lemon juice, or chopped preserved lemon (I used the juice). Pit the olives by smashing them with a cleaver (great stress reliever, too!), and add them to the pot. Simmer all of this for about 20 more minutes, uncovered, until the meat is falling off the bones. Correct the seasoning. This is even better the next day! - - - - - - - - - - - - - - - - - - * Exported from MasterCook * CHICKEN MARBELLA Recipe By : Silver Palate Serving Size : 10 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------- ----------- 4 chickens -- 2/12 # each, quartered 1 head garlic -- peeled and puried 1/4 cup dried oregano coarse salt and freshly ground pepper 1/8 cup red wine vinegar 1/2 cup olive oil 1 cup prunes 1/2 cup green olives -- pitted 1/2 cup capers -- with a bit of juice 6 bay leaves 1 cup brown sugar 1 cup white wine 1/4 cup Italian parsley or cilantro -- finely chopped In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Preheat oven to 350: Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow juice. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over the chicken. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * MOROCCAN CORNISH GAME HENS Recipe By : Gails Serving Size : 1 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------- ----------- 1 large orange -- thinly sliced 2 Cornish game hens -- cut lengthwise in half 6 Tbs chopped fresh cilantro 8 garlic cloves -- finely chopped 1 1/2 tsp ground cumin 1/2 C tawny Port 1/4 C olive oil 1/4 C balsamic vinegar or red wine vinegar 2 Tbs honey 20 whole pitted dates 10 large pitted green olives Arrange orange slices in bottom of 9x13 glass baking dish. Top with game hens. Mix 4 Tbs fresh cilantro, chopped garlic and 1 1/4 tsp cumin in bowl. Rub mixture all over hens. Whisk Tawny Port, oil, vinegar and honey in a small bowl. Pour over hens. Tuck dates and olives between hens. Season with salt and pepper. Cover and refrigerate at least 12 hours or overnight, turning hens once. Preheat oven to 375 degrees. Turn hens skin side up. Bake hens with marinade, dates and olives until hens are cooked through, basting occasionally, about 40 minutes. Transfer hens, dates and olives to platter and cover to keep warm; discard orange slices. Pour pan juices into heavy small saucepan. Add remaining 1/4 tsp cumin and boil until reduced to 1/2 cup, whisking frequently, about 5 minutes. Season with salt and pepper. Spoon some sauce over hens. Sprinkle with remaining 2 Tbs chopped cilantro and garnish with extra orange slices. Serve, passing remaining sauce separately. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * SANDRA'S ARROZ CON POLLO Recipe By : Sandra in London Serving Size : 10 Preparation Time :0:00 Categories : Latin American Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------- ----------- 2 pounds chicken parts - skinless 10 cups water 5 onions -- see below 5 cloves garlic -- peeled 2 bay leaves 7 carrots 7 ribs celery 20 peppercorns 4 cups peas - frozen or fresh 3 ounces spanish olives - OPTIONAL! 1 1/2 teaspoons dried oregano 2 1/2 teaspoons salt pepper 1/3 cup butter - or more if desired 2 1/2 cups uncooked white rice 2 pounds canned tomatoes with juice 1/2 cup tomato paste 2 1/2 teaspoons red pepper flakes Place chicken in a large pot with the water, 2 onions cut in half, garlic, salt, bay leaf, 3 carrot, 3 rib celery and peppercorns. Bring to a boil, cover and simmer for about 45 minutes, or until chicken is cooked. Drain chicken, reserving broth. In the meantime, mix the 4 carrots, 4 celery ribs and 3 onions in a food processor and chop thoroughly. Shred the chicken to large pieces. Add the peas, oregano, salt and pepper to taste. Preheat oven to 350f. Melt butter in a large saucepan which can go to the oven and add the minced vegetables. Saute until soft. Add rice and continue the saute until rice is golden. Add tomatoes, tomato paste and red pepper flakes. Simmer 2-3 minutes or until well blended. Add chicken mixture and mix gently. Add 5 1/2 cups of the broth to the pot and olives if using. Bring to a boil, cover and put into the oven for about 1 hour, or until all liquid is absorbed. - - - - - - - - - - - - - - - - - - Sandra's NOTES : For the chicken pieces I usually use only breasts, but that's b/c we like white meat, you can use legs, thighs, a whole chicken...whatever. For the rice, I have used Uncle Ben's, short grained rice, sushi rice, they all work well, but the best texture for re-heating I found is Arborio or any other risotto rice....Also, the olives are very optional, and even those who dislike veggies, will not even detect them in here! It will come out very red and very tasty...I usually serve a big salad with this, but if you don't like veggies...skip it, it's fine by itself...Serve a flan for dessert and you're done!

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