Trinidad Stewed Chicken
-1 (4 pound) whole chicken, cut into pieces
-3 Tbs finely chopped green onion
-3 Tbs chopped fresh cilantro
-1 tsp minced garlic
-1 tsp chopped onion
-1 tsp salt
-1/2 tsp ground black pepper
-1 Tbs vegetable oil
-1/4 C brown sugar
-1 C water
-1/2 C canned coconut milk (OR use chx broth for a lowfat, still
delicious version)
-1 tsp red pepper flakes (optional)
-2 Tbs ketchup
-1 Tbs butter
1) Put the green onions, garlic, onion, salt, pepper, and a little
water or vinegar in a blender/food processor, to achieve a paste-like
consistency. (may add hot peppers if desired)
2) Rub mixture on chicken, and marinate at LEAST 30 minutes--
preferably overnight!
3) Heat the vegetable oil in a deep pot over medium heat. Stir in the
sugar, and cook until the sugar has melted into a nice golden brown
syrup. Add the chicken pieces, and brown quickly while turning
continuously. Cover the pot, and let it cook for 2 minutes.
4) Pour in 1 cup of water, coconut milk (or chx broth) and pepper
flakes. Replace the lid, and cook over medium heat for 10 minutes.
5) Stir in the ketchup and butter. Continue cooking until chicken is
fork tender, 20 to 30 minutes. Taste and season with additional salt
and pepper if needed. Serve chicken with the sauce in the pot as a
gravy. Serve with rice.
From 2008 - 2022, I set out to discover one recipe from each country in the world. Needless to say, internet resources increased dramatically during that time frame, and if I had time, I would love to go back and re-discover more recipes from each country. Maybe one day! Note: One recipe per country is inadequate to judge a country's cuisine properly. I also claim no credit or blame for the results of these recipes.
30 August 2010
28 August 2010
Argentina
Meat Empanadas
-1/2 C. shortening
-2 onions, chopped
-1 lb. lean ground beef
-2 tsp Hungarian sweet paprika
-3/4 tsp hot paprika
-1/2 tsp crushed red pepper flakes
-1 tsp gr. cumin
-1 Tbsp distilled white vinegar
-1/4 C. raisins
-1/2 C. pitted green olives, chopped
-2 hard-cooked eggs, chopped
-salt to taste
-1 (17.5 ounce) package frozen puff pastry sheets, thawed; OR homemade empanada dough. Dough recipe follows the main recipe.
1) In a saute pan, melt the shortening and add the chopped onions.
Cook the onions until just before they begin to turn golden. Remove
from the heat and stir in the sweet paprika, hot paprika, crushed red
pepper flakes and salt to taste.
2) Spread the meat on a sieve and pour boiling water on it for partial
cooking (you don't want it FULLY cooked, or when you bake it it will
be over-done/dry). Allow meat to cool. Place meat in a dish. Add salt
to taste, cumin and vinegar. Mix and add the meat to the onion
mixture. Mix well and place on a flat dish to cool and harden.
3) Cut puff pastry dough into 10 round shells. Place a spoonful of the
meat mixture on each round; add some of the raisins, olives and hard
boiled egg. Avoid reaching the edges of the pastry with the filling
because its oiliness will prevent good sealing. Slightly wet the edge
of each pastry, fold in half, and stick edges together. The shape
should resemble that of a half-moon. You should have a 2/3 to 1/2 inch
flat edge of pastry to work with. Seal by twisting edge, step by step,
between thumb and index finger, making sure to add pressure before
releasing the pinch and moving on to the next.
4) Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a
parchment paper lined baking sheet. Be sure to prick each empanada
with a fork near the edge to allow steam to escape during baking.
Glaze with egg for shine and bake until golden, about 20 to 30
minutes.
HOMEMADE EMPANADA DOUGH:
-3 C. all-purpose flour
-1 egg, well beaten
-1 C. of lard
-4 Tbsp water
1) Mix the flour and lard togther.
2) Stir the egg into the flour and lard mixture. Mix it into a dough.
3) Begin to add the water slowly, one spoonful at a time. Continue
until you have a soft dough.
4) Knead the dough until it is soft and elasticy.
5) Let the dough sit for 25-35min.
-1/2 C. shortening
-2 onions, chopped
-1 lb. lean ground beef
-2 tsp Hungarian sweet paprika
-3/4 tsp hot paprika
-1/2 tsp crushed red pepper flakes
-1 tsp gr. cumin
-1 Tbsp distilled white vinegar
-1/4 C. raisins
-1/2 C. pitted green olives, chopped
-2 hard-cooked eggs, chopped
-salt to taste
-1 (17.5 ounce) package frozen puff pastry sheets, thawed; OR homemade empanada dough. Dough recipe follows the main recipe.
1) In a saute pan, melt the shortening and add the chopped onions.
Cook the onions until just before they begin to turn golden. Remove
from the heat and stir in the sweet paprika, hot paprika, crushed red
pepper flakes and salt to taste.
2) Spread the meat on a sieve and pour boiling water on it for partial
cooking (you don't want it FULLY cooked, or when you bake it it will
be over-done/dry). Allow meat to cool. Place meat in a dish. Add salt
to taste, cumin and vinegar. Mix and add the meat to the onion
mixture. Mix well and place on a flat dish to cool and harden.
3) Cut puff pastry dough into 10 round shells. Place a spoonful of the
meat mixture on each round; add some of the raisins, olives and hard
boiled egg. Avoid reaching the edges of the pastry with the filling
because its oiliness will prevent good sealing. Slightly wet the edge
of each pastry, fold in half, and stick edges together. The shape
should resemble that of a half-moon. You should have a 2/3 to 1/2 inch
flat edge of pastry to work with. Seal by twisting edge, step by step,
between thumb and index finger, making sure to add pressure before
releasing the pinch and moving on to the next.
4) Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a
parchment paper lined baking sheet. Be sure to prick each empanada
with a fork near the edge to allow steam to escape during baking.
Glaze with egg for shine and bake until golden, about 20 to 30
minutes.
HOMEMADE EMPANADA DOUGH:
-3 C. all-purpose flour
-1 egg, well beaten
-1 C. of lard
-4 Tbsp water
1) Mix the flour and lard togther.
2) Stir the egg into the flour and lard mixture. Mix it into a dough.
3) Begin to add the water slowly, one spoonful at a time. Continue
until you have a soft dough.
4) Knead the dough until it is soft and elasticy.
5) Let the dough sit for 25-35min.
04 August 2010
Swaziland
Salada Pera de Abacate (Tomato and Avocado Salad)
-1 head iceberg lettuce, sliced into uniform 3/4" slices.
-2 tomatoes, sliced
-2 avocados, pitted and sliced
-2 Tbs lemon and herb dressing (see recipe)
1) Place one slice lettuce on each plate. Top with tomato slices, then avocado.
2) Top with lemon and herb dressing - recipe below (other salad
dressing may be substituted).
Lemon Herb Dressing:
-3 Tbs olive oil
-2 Tbs lemon juice
-2 Tbs parsley, chopped
-1 clove garlic, crushed
1) 'beat' ingredients until well mixed. serve over salad.
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