Achiote Oil Rice

 

Recipe

Total time: 90 min

Servings: 4

Ingredients

4 Skinless, boneless chicken breast halves

2 cups White rice, uncooked

1/2 Garlic head, minced

2 Garlic cloves, minced

1/2 Large red onion, chopped

1 Wide slice large red onion, chopped

1 Thin slice large red onion, chopped

1 Tomato, diced

1/2 cup French cut string beans, top and tailed

2 White cabbage leaves, chopped

1 Cubanelle, top removed, unseeded and chopped

1/16 cup (0.5 ounces) Cilantro, chopped

1/4 cup capers and their juices

1/2 cup Canola oil

1.5 tbsp Annatto seeds

1/2 cup Yellow Vinegar

3 tsp Salt

3 tsp Cumin

1.5 tsp Freshly ground black pepper

Steps

1. Heat the canola oil and annato seeds on a small pot on high heat just until the oil boils
2. Remove the pan from the heat and let stand for a few minutes

3. Strain the oil and set it aside. This is called Achiote Oil
4. On a large pot, season the chicken breasts with 1/2 garlic head, 1/2 red onion, tomato, cabbage, 1/2 cubanelle, string beans, vinegar, 1/8 cup achiote oil, 2 tsp salt, 2 tsp cumin and 1 tsp pepper
5. Thoroughly combine these ingredients with your hands. Add water until it covers the chicken. Put a lid on the pot and boil over high heat
6. Cook until chicken is thoroughly cooked and tender (Approx. 30-35 min). May add more water if needed. The water in which the chicken was cooked, will be used later in the recipe

7. Place the chicken breasts on a pan and let them cool until you can handle them to cube with scissors into small pieces
8. Bring another large pot and heat 1/8 cup achiote oil on high heat 9. Immediately add 1/2 cubanelle, 1 wide slice red onion, 1 tsp salt, 1 tsp cumin and 1/2 tsp pepper. Cook for about 10 minutes or until the onions become soft and begin to change color
10. Add 4 cups of the water in which the chicken breasts were cooked (don't include the vegetables.) and 1/2 cup of regular water

11. When this water starts to boil, add the rice and cook, stirring occasionally. Bring to a boil
12. When the rice starts to dry out, add the chicken, cilantro, 2 garlic cloves, 1 thin slice red onion, capers and the vegetables left in the water in which the chicken breasts were cooked

13. Cover the rice and cook over low heat for about 20 minutes. Check the rice and if it is still not ready, turn it

over (Stir the rice with a large spoon, bringing the rice at the bottom to the top) and cook for a few more minutes

Serve with
Fried Cinnamon Breaded Bananas (Published December 26 2012)

Mouth-watering Sour Mango Cebiche

This unripe mango ceviche will make you smile while dropping some funny tears at the same time...Its catchy and strong flavors will not let you resist the temptation of taking "just one more bite"! It is great to offer as an outdoor pool party appetizer and spice up a sizzling summer day!

 Recipe

Total time: 15 min

Servings: 2

Ingredients

1 Large unripe mango

2 Small limes, freshly squeezed

1/4 tsp Freshly ground black pepper

1 1/2 tsp Salt

1/4 cup Yellow vinegar

Steps
1. Peel the mango (a potato peeler is a great tool for this)
2. Cube the mango leaving out the seed
3. Place the pieces of mango into a bowl and add the vinegar while mixing
4. Add the salt and fresh pepper and mix again. This order is very important so the salt and pepper aren't washed away by the vinegar
5. Serve the mango in individual bowls or cups. Add the lime juice on top of the mango cubes and garnish with a slice of lime or parsley

Onion Lover's Rice

Recipe

Total time: 90 min

Servings:4

Ingredients
2 Skinless, boneless chicken breasts
2 cups White rice, uncooked
1 slice Large red onion
1 Roma tomato, sliced
2 Garlic cloves, minced
2 tsp Salt
2 tbsp Salt
3/4 cup Olive oil
1/8 cup Yellow vinegar
2 tsp Freshly ground black pepper
1/2 cup Worcestershire sauce
1.5 cups Green onion, finely chopped
1/2 lb Ham slices, square cut
1/2 Large red onion, thin julienne cut
1 can Peaches

Steps

1. On a large pot, season the chicken breasts with 2 tsp salt, pepper, vinegar, 1 slice large red onion, tomato and garlic. Thoroughly combine these ingredients with your hands
2. Add water until it covers the chicken. Put a lid on the pot and boil over high heat. Cook until chicken is thoroughly cooked and tender (Approx. 30 min) May add more water if needed. The water in which the chicken was cooked may be discarded or saved to use as stock in another recipe


3. Place the chicken breasts on a pan and broil for about 8 minutes until they are nicely browned
4. Turn the chicken pieces over and broil for about 8 more minutes
5. Remove the breasts from the oven and let them cool until you can handle them to cut into small pieces

6. In the meantime, heat 1/4 cup extra virgin olive oil in a frying pan over high heat. Add the 1/2 large red onions julienne and cook for about 10 minutes or until they become soft and begin to change color

7. Meanwhile, heat 1/4 cup extra virgin olive oil in a large pot over high heat
8. Inmediately add the rice and combine with the oil
9. Add 4 cups of water and 2 tbsp salt and cook, stirring for about 1 minute. Bring to a boil and let the rice almost dry out
10. Cover the rice and cook over low heat for about 18-20 minutes. Check the rice and if it is still not ready, turn it over (Stir the rice with a large spoon, bringing the rice at the bottom to the top) and cook for a few more minutes

11. Bring the chicken pieces, the fryed red onions and the cooked rice to a large bowl. Add the ham, green onions, 1/4 cup extra virgin olive oil and worcestershire sauce. Stir and let these ingredients blend.

Serve the colorful rice with canned peaches for a beautifl color and flavor contrast!

Patacon

Patacón is a typical Caribbean treat made from green (unripe) plantain. It can vary in size and shape but its essence is the same. Patacón can be served as a snack or as an accompanying dish (usually for fish or steak.)

Recipe

Total Time: 30 min

Servings: 4

Ingredients

1 green (unripe) plantain

4 garlic cloves, minced

2.5 tsp salt

2 cups vegetable oil (or enough to deep fry the plantains)

If you buy the green plantain to cook it the next day, store it in the fridge. This will help to stop the ripening process. On the next day, place the plantain in a large bowl and cover it with hot water for about 10 minutes. This will help you to remove the shell easily. If you are using the plantain the same day you buy it, proceed directly with the steps below. 

Steps

1. Remove the top and the bottom of the plantain. Cut the convex side of the shell with a knife from top to bottom

2. Insert the tip of a knife in between the shell and the plantain and use your hands to remove the shell. It will easily start to come off

3. Heat oil in a pot pan over high heat

4. In the meantime place the plantain over a chopping board and cut 1/2 inch slices. You should get about 12 pieces

5. Add the plantain pieces to the oil as soon as it is hot

6. Cook until golden brown and remove from heat

7. Place a piece in between 2 boards. Press the upper board with your hands trying to mash the plantain. Repeat this process with all the pieces

8. Heat the same oil over high heat again

9. In the meantime, add 1 cup of water, salt and garlic to a bowl

10. Soak 3 of the smashed pieces into the garlic water

11. Remove smashed pieces from water and deep fry as soon as the oil is hot

12. Cook until they get crispy

13. Repeat steps 10-12 with the remaining pieces

14. Serve and top with suero (a typical Colombian sour cream,) white cheese, avocado, butter, hogao (a typical Colombian tomato and onion sauce,) or ketchup