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Puerto Rico recipes
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Arroz Con
Pollo -
Stewed Rice with
Chicken |
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3 cups of
short or long grain rice (rinsed), 2 lb's of chicken
parts (skinned), 4 1/2 onces of tomato sauce, 2
tablespoons of alcaparrado, 2 teaspoons of salt or to
taste, 1/2 teaspoon of black pepper, 2 tablespoons of
Sofrito, 2 tablespoons of vegetable oil, 4 cups of
boiling water, 1 packet of sazon with saffron. |
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Wash the rice, drain and set aside. In a large
ditch oven. Brown the chicken parts with the oil, 5 minutes each
side. Remove from the pot and set aside. Leave the chicken
drippings inside the pot and add all the other ingredients
except for the rice, water and chicken. Mix well in medium heat
and cook the sofrito for 5 minutes, taste to see if there is
enough salt. Add the chicken and rice to the pot and mix well.
Add the boiling water until the water is about 1 inch above the
rice, mix well again. Don't cover the pot until the water is
absorbed. Once the water is absorbed use a wooden spoon and
gently stir from bottom to top. Cover and lower the heat to low
for 20 to 25 minutes or until the rice is tender. |
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Barriguitas
de Viejas - Old Lady Belly - Pumpkin
Fritters
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1 medium West Indian pumpkin, 1 egg, cinnamon (to
taste), vanilla (to taste), salt and sugar (to taste),
flour, Oil for frying |
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Cook the pumpkin and mash. Add the rest of the
ingredients. Drop into hot oil by tablespoons. Cook on both
sides until done and golden. |
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Merengue Flan
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Caramel: 1/4 cup water 1 cup
brown sugar. Dissolve the brown sugar in water and cook over
moderate fire until the sugar is caramelized. Pour into a mould
and set aside. Flan:10 egg yokes, 1 tall can
evaporated milk, 1 cup refined sugar. Rind of one lemon, finely
grated. Beat the egg yolks and add the milk and the refined
sugar gradually. Blend well. Add the grated lemon peel to the
mixture and stir. Pour the mixture into a mould when well
blended. Set the mould in pan filled with water and bake in a
moderate oven (350º) till almost cooked, about 40 minutes.
Merengue: 3 egg whites 6 tablespoons refined sugar.
Make a merengue by beating the egg whites to a stiff
consistency, gradually adding the sugar. Pour the merengue on
top of egg and milk mixture (the flan) that is almost done. Put
back into the even and brown the merengue for about 15 minutes
or until the peaks are golden.. Chill before serving. |
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Coconut-Cheese-Rum
Flan
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1 (8 oz.) package cream cheese, 3/4 cup coconut
milk, 1 cup evaporated milk
1 cup condensed milk, 7 eggs, 1/2 cup butter (optional),
1 tsp. Puerto Rican Light Rum. |
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In a mold, metal bowl or pot, place 3 tablespoons
sugar and 2 tablespoons water then mix it well. Cook this on
medium heat on your stove until the sugar turns amber and
caramelizes to a soft stage. Swirl the caramel around the mold,
totally covering the interior. Blend all ingredients together.
Carefully pour into prepared pan and bake at 350º in a "baño de
Maria" (bain marie) for about 50 minutes or until golden. Test
with a fork, it should come out clean. Remove from oven, cool
and refrigerate at least 4 hours. |
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