In a saucepan over medium flame,
east over water. Set aside in a warm place that is
r herbs in a blender until
arge bowl.
2. In a small sauce pan, stir the milk
emove from heat and stir in sugar, salt and shortening.
Heat olive oil in large pan and add onion and garlic,
vernight.
Combine Pico de Gallo ingredients in a small bowl with
ong sized balls and fry in oil until almost cooked (the
easpoon crushed herbes de Provence, salt, and pepper in the bowl of
large roaster pan.
Place chicken in the pan, skin side down
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
he olive oil and salt in a large mixing bowl, and
heat the peppercorns in a small heavy-based pan, reduce the heat
Place shelled, de-veined prawns in a bowl and squeeze lime
Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan.
Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
Stir in reserved chicken, prepared Long Grain White Rice with Mixed Vegetables, chicken broth, Sazon seasoning and salt. Cook, stirring frequently, 2 minutes or until well combined.
NOTE: homemade herbes de Provence is easy to make. **
To marinate the meat: In a blender, combine the achiote
In the bowl of a standing
ortillas are best for this recipe, in any case when you have
o room temperature by placing in hot water for 60 seconds