From tranch@ibm.net Wed May 10 17:36:39 2000 Date: 4 May 2000 06:58:02 -0600 From: tranch Newsgroups: rec.food.recipes Subject: Puerto Rican (3) Collection Followup-To: rec.food.cooking Puerto Rican Chicken and Rice Puerto Rican Roast Pork - La Chon Puerto Rican White Rice and Kidney Beans * Exported from MasterCook * Puerto Rican Chicken and Rice Recipe By :Lada Fretz - Pilaf, Risotto and other ways with Rice Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds whole chicken THE ADOBO 2 teaspoons olive oil 2 cloves garlic -- minced 3 teaspoons oregano 1 teaspoon vinegar or fresh squeezed lime juice 2 teaspoons salt 1/2 teaspoon fresh ground black pepper THE STOCK 1 clove garlic -- smashed 1 onion -- coarsely chopped 1 stalk celery -- cut up 5 sprigs cilantro chicken neck, back and wing tips THE RECAITO 1 onion 2 green bell peppers -- cored and seeded several sprigs of cilantro -- to taste 3 tablespoons olive oil 1/2 cup salt pork, diced -- optional 8 ounces tomato sauce 1 1/2 cups beer -- optional 2 cups rice 18 pimento stuffed green olives -- coarsely chopped 3 teaspoons capers 1 cup frozen peas -- defrosted Cut chicken up into 2 thighs, 2 drumsticks, 2 wings, 2 wing tips, 2 breast halves and a back piece. Reserve the back, neck and wing tips for the stock. Mix all the ingredients for the Adobo and rub over the remaining chicken pieces. Refrigerate overnight, or let sit, covered, at room temperature for 1 hour. Make the stock. In a large pot put the neck, back and wing tips in 4 cups water with garlic, onion, celery and cilantro. Bring to a boil, reduce heat, and simmer, uncovered, for 2 - 3 hours. Strain out solids and return stock to pot. Coarsely chop Recaito ingredients then place in a food processor and process until finely chopped but not watery, about 8 - 10 pulses. Heat the oil in a large Dutch oven. Add the salt pork, if using, and cook 3 - 5 minutes. Add chicken thighs and drumsticks and cook 5 minutes. Add remaining chicken pieces and cook another 10 minutes, turning to brown on all sides. Remove and set aside. Add Recaito to pot and cook 5 minutes. Add tomato sauce, peas then 3 cups chicken stock(or 1 1/2 cups stock and 1 1/2 cups beer if using) and the rice. Bring to a boil, return chicken to the pan and add olives, capers and salt, if necessary. Reduce heat and simmer, uncovered, until all the surface liquid is absorbed. With a wooden spoon stir rice up from the bottom. Reduce heat to very low, cover and cook for 1 hour, stirring every 15 minutes to turn the rice up from the bottom of the pan. NOTES : Turn chicken and rice out onto a plate and garnish with pimento strips before serving. * Exported from MasterCook * Puerto Rican Roast Pork - La Chon Recipe By :La Bruquena Restaurant in Chicago Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds pork loin roast, with bone 2 1/2 teaspoons salt 1 teaspoon fresh ground black pepper 3 cloves garlic 2 tablespoons fresh oregano 1 1/3 tablespoons cider vinegar 2 tablespoons vegetable oil Preheat oven to 400 degrees. Place pork in a roasting pan and with a sharp paring knife, or carving fork, poke holes in the roast so seasoning can penetrate. Place remaining ingredients in blender, or food processor, and process until it forms a paste. Spread this paste over the roast making sure to rub it into the holes. Place in the oven ad bake at 400 degrees for 10 minutes. Lower heat to 350 degrees and bake for 1 hour and 15 minutes, or until internal temperature is 160 degrees. Let stand 15 minutes. Slice and serve. * Exported from MasterCook * Puerto Rican White Rice and Kidney Beans Recipe By :Lada Fretz - Pilaf, Risotto and Other Ways With Rice Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried red kidney beans 8 ounces butternut squash, peeled -- cut into 2" pieces 1 onion -- coarsely chopped 2 green bell peppers -- coarsely chopped 2 cloves garlic -- minced 6 sprigs cilantro 2 tablespoons olive oil 1/4 cup salt pork -- diced 4 ounces tomato sauce salt and pepper -- to taste 3 tablespoons olive oil 2 cups long-grain white rice 2 teaspoons salt Place beans in a large stock pot with 6 cups water and soak overnight. Bring water to a boil, add squash, reduce heat and simmer 1 - 2 hours, or until beans are tender but not mushy. Place onion, green pepper and cilantro into a food processor and process until finely chopped but not watery. In a large skillet heat 2 tablespoons oil and add salt pork. Saute 5 minutes. Add processed vegetable mixture and saute another 5 minutes, stirring occasionally. Add tomato sauce and cook, stirring to reduce and darken. Add mixture to beans and cook together until beans are done. With a wooden spoon mash squash against side of pot and stir in to thicken beak liquid. Add salt and pepper to taste. When beans are almost done prepare rice. Bring 3 cups cold water to a boil, over medium high heat, in a large saucepan. Add 3 tablespoons oil. Put rice in a colander and rinse under cold water until water runs clear. Drain. Add rice and salt to boiling water and stir. Return to a boil, reduce heat to a slow boil, uncovered, until surface water disappears. Reduce heat to low. With a wooden spoon, stir rice, cover and cook 10 minutes. Stir once more, cover and cook 10 minutes longer. Serve bean mixture over rice. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.