hicken in adobo marinade, Recipe #315561, for 8-24 hours in the
ix and serve.
(in Puerto Rico, it is traditional to
Add olive oil and add sofrito heat through for 1 minute.
Add olives, beans, Sazon packet, tomato sauce and cook for 1 minute.
Add water.
Cook for 20-25 minutes at medium heat, you want bean stew to thicken slightly.
Serve with yellow or white rice.
br>The Adobo seasoning this recipe mentions is not the one
In a 12 ounce glass, put ice, then add in this order:
Pineapple juice, sweet and sour, blue curacao (preferably Bols), vodka.
Then the Puerto Rican rum (\"It's a better taste,\" Harry says.).
Stir gently, garnish with pineapple slice and vanda orchid. Serve with aloha.
ll the wet ingredients. Mix for about 3 minutes until well
reheated 350 degree F oven for about 30 minutes, or according
Place 4 ice cubes in each 6-ounce glass. Pour 2 ounces of Puerto Rican white rum in each glass. Squeeze the juice of 1/4 of lemon in each glass. Pour in 3 ounces of cranberry juice. Stir.
over with lid. Cook beans for 45 minutes to 1 hour
an before you start.
For the annato oil, in a
In a large pitcher, combine the lime juice and sugar and stir briskly until the sugar is dissolved.
Add the rum, orange liqueur and grenadine and chill the rum mixture for about 1 hour.
Just before serving, add the sparkling wine and pineapple chunks and serve in punch glasses.
plate or waxed paper for dredging.
In an electric
Cream butter and sugar, and beat in eggs, one at a time.
Add melted chocolate, coffee and rum extract.
Add flour and walnut pieces, and mix.
Pour into unbaked pie shell.
Top with walnut halves.
Bake at 375F for 25 minutes.
laze, then let them sit for about 3 minutes. Transfer the
o moderate and boil, uncovered, for 10 minutes.
Drain and
to 6 pounds, cook for about 3 to 3 3
ool, add shrimp, and marinate for two hours.
Cook the
rimmed baking sheet; bake for 15 minutes. Remove the coconut
lend well. Allow to cool for 15 minutes.
Put a
Season chicken with salt, pepper and the cumin. Let stand for 10 minutes.
Meanwhile, in a food processor, puree the cilantro, garlic, jalapenos, onion, bell peppers, and wine with 2 T of the olive oil. Transfer to slow cooker and stir in the stock. Add the chicken and potatoes. Cover and cook on high for 4 hours, shifting the potatoes and chicken and few times, or until potatoes are tender and chicken is cooked through. Season with salt and pepper.
Serve with rice and lime wedges, drizzled with a bit of oil.