ix and serve.
(in Puerto Rico, it is traditional to serve
our the thick candy mix from the pan into the prebaked
Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.
ully cool.
NOTE: This recipe assumes you have a doughnut
xcess fat from chicken. Marinate chicken in adobo marinade, Recipe #315561, for
r until brown.
Remove from kettle and set aside.
Have all ingredients cold. I would store them overnight in your refrigerator.
On day of party blend all ingredients together, then store in refrigerator for at least an hour so flavars can mid.
Heat oil in saucepan on medium. Add ham and saute for about 5 minutes.
Add Sofrito, Recaito and garlic and saute another 5 minutes.
Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness.
Serve over hot rice.
Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.
My favorite method is to poke each layer with a toothpick all over the top, then pour the syrup on top.
In a saucepan dissolve the sugar with the water, bring to a boil, cover and remove from heat, let the syrup cool to room temperature.
Add the 2-tablespoons of rum and stir.
Allow it to set up well before finishing the cake- this will take about 2 hours.
Heat the oil in large 14 inch skillet. Brown onion and garlic slightly. Add chicken and pork chop cubes and brown on all sides.
Add paprika, turmeric, and salt. Mix well. Add tomatoes and cook for 10 minutes. Cover ingredients with chicken broth and simmer for 20 minutes.
Add crab meat then rice. Five minutes later add shrimp and lima beans. Cook for 15-20 minutes or until rice is almost done. Drain off most of excess water. Remove pan from fire and let stand 15 minutes, uncovered.
t. This keeps the pasta from becoming mushy later on.
inutes Cool 10 minutes Remove from pans and cool completely.
ough helps keep the crust from puffing up too much in
stirring occasionally to prevent vegetables from burning, until bones are well
lotted spoon, take the vegetables from the pot and place into
NCH PIES DOUBLE THE CRUST RECIPE GIVEN HERE). SELECT FRESH COCONUT
our).
Add the juice from the strained tomato seeds if
aring knife, cut out cores from tomatoes; cut a small X
he broiler. Remove the oysters from their shells.
Arrange the
hould leave a mark) Remove from oven and let cool. Refrigerate