Paella in Quince
¼ cup extra-virgin olive oil, 4 times around the pan
½ pound precooked chorizo, casings removed, cut into bite-size dice
¾ pound chicken breast cutlets or tenderloins, cut into bite-size dice
1 medium onion, chopped
4 garlic cloves, finely chopped or grated
½ teaspoon red pepper flakes
1 fresh or dried bay leaf
4 to 5 fresh thyme sprigs
1 pound medium shrimp, peeled and deveined
Salt and black pepper
2½ cups chicken stock
1 teaspoon turmeric
1 envelope saffron powder or a pinch of threads
2 cups couscous
1 cup frozen green peas
1 lemon, zested and cut into wedges
2 piquillo peppers or 1 roasted red pepper, chopped
A generous handful of fresh flat-leaf parsley, chopped
Hot sauce, to pass at the table
Heat the extra-virgin olive oil in a deep skillet over medium-high to high heat. Add the chorizo, and render some of its fat, 1 to 2 minutes, then add the chicken and brown, 2 to 3 minutes. Add the onions, garlic, red pepper flakes, bay leaf, thyme and shrimp; season with salt and pepper; and cook for 3 to 4 minutes more. Add the stock, turmeric and saffron, bring to a boil, and stir in the couscous, peas, lemon zest and piquillo peppers. Cover and turn off the heat. Let stand for 5 minutes, then fluff with a fork. Remove the bay leaf and thyme stems. Top each serving of paella with some chopped parsley, hot sauce and juice from the lemon wedges.
Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts
Rice w/ Pigeon Peas and Coconut
Moro de guandules con coco
(Rice with pigeon peas and coconut)
This version of moro de guandules is an obligatory addition to any special meal Dominican-style. It is also part of our traditional Dominican Christmas dinner.
Time: 35 Mins
Difficulty: Medium
Serve: 4 people
Before starting to cook: No prior preparation is necessary.
Ingredients:
4 cups of rice
2 cups of boiled green pigeon peas
2 cups of coconut milk
4 cups water
5 tablespoons of oil
4 teaspoons of tomato paste
1/4 cup of chopped green peppers
1 pinch of oregano
1/2 teaspoon mashed garlic
1/8 cup of capers
1/4 cup of chopped celery
1 teaspoon of finely chopped parsley
1 teaspoon of finely chopped coriander/cilantro
1/2 teaspoon of thyme leaves
1 cube of chicken stock
1 teaspoon of salt
Preparation:
Heat 3 spoons of oil in an iron pot and add the herbs, olives, spices and the salt. Stir while adding the tomato paste. Add the peas, also while stirring, then add the chicken stock. Once well heated, add the remaining water and coconut milk and bring to a boil. Add the rice and stir regularly to avoid excessive sticking. When all the water has evaporated cover with a tight-fitting lid and simmer on very low heat. Wait 15 minutes, uncover, stir, and add the remaining oil. Cover again and wait another 5 minutes. The rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.
(Rice with pigeon peas and coconut)
This version of moro de guandules is an obligatory addition to any special meal Dominican-style. It is also part of our traditional Dominican Christmas dinner.
Time: 35 Mins
Difficulty: Medium
Serve: 4 people
Before starting to cook: No prior preparation is necessary.
Ingredients:
4 cups of rice
2 cups of boiled green pigeon peas
2 cups of coconut milk
4 cups water
5 tablespoons of oil
4 teaspoons of tomato paste
1/4 cup of chopped green peppers
1 pinch of oregano
1/2 teaspoon mashed garlic
1/8 cup of capers
1/4 cup of chopped celery
1 teaspoon of finely chopped parsley
1 teaspoon of finely chopped coriander/cilantro
1/2 teaspoon of thyme leaves
1 cube of chicken stock
1 teaspoon of salt
Preparation:
Heat 3 spoons of oil in an iron pot and add the herbs, olives, spices and the salt. Stir while adding the tomato paste. Add the peas, also while stirring, then add the chicken stock. Once well heated, add the remaining water and coconut milk and bring to a boil. Add the rice and stir regularly to avoid excessive sticking. When all the water has evaporated cover with a tight-fitting lid and simmer on very low heat. Wait 15 minutes, uncover, stir, and add the remaining oil. Cover again and wait another 5 minutes. The rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.
Hot Jamaican Rice
Hot Jamaican Rice
INGREDIENTS:
1 medium onion, chopped
2 cloves garlic, crushed
1/4 cup butter
2 cups chicken stock
1 cup coconut milk
Jamaican hot sauce to taste
1-1/2 cups uncooked rice
1 (8-ounce) can kidney beans or pinto beans, drained
TO PREPARE:
Saute the onion and garlic in the butter in a saucepan
until tender. Stir in the stock, coconut milk and hot
sauce. Add the rice and mix well. Bring to a boil;
reduce heat.
Cook, covered, for 10 minutes. Add the beans and mix well.
Cook for 10 minutes longer or until all the liquid is
absorbed and the rice is tender.
SERVES: 2 - 4
INGREDIENTS:
1 medium onion, chopped
2 cloves garlic, crushed
1/4 cup butter
2 cups chicken stock
1 cup coconut milk
Jamaican hot sauce to taste
1-1/2 cups uncooked rice
1 (8-ounce) can kidney beans or pinto beans, drained
TO PREPARE:
Saute the onion and garlic in the butter in a saucepan
until tender. Stir in the stock, coconut milk and hot
sauce. Add the rice and mix well. Bring to a boil;
reduce heat.
Cook, covered, for 10 minutes. Add the beans and mix well.
Cook for 10 minutes longer or until all the liquid is
absorbed and the rice is tender.
SERVES: 2 - 4
Gallo Pinto - a Guillermo
Gallo Pinto – arroz y frijoles a la Guillermo
1 lb. Frijoles negros
2 cloves garlic minced
1 C minced onion
1 can tomatoes- diced
1 c grn pepper diced
6 cilantro leaves chopped
1 t worsterchire sauce
salt and pepper to taste
3 c rice
3 c water
3 T oil
Wash the beans and soak overnight. Cook the beans in water – until not quite tender. In a pot, add the garlic, onion, tomato and grn pepper and sauté until the onion is transparent ( sofrito). Add the cilantro, and the sofrito to the beans. Salt and pepper to taste and finish cooking. In a paila, bring to boil the 3 C water – use the liquid from the beans first and then add the necessary water- with salt and oil. Add the rice stirring well. Cook on high heat until the liquid begins to be absorbed. Cover and cook for about 15 min. at a med heat. Stir the rice with a fork and cook another 10 min.
1 lb. Frijoles negros
2 cloves garlic minced
1 C minced onion
1 can tomatoes- diced
1 c grn pepper diced
6 cilantro leaves chopped
1 t worsterchire sauce
salt and pepper to taste
3 c rice
3 c water
3 T oil
Wash the beans and soak overnight. Cook the beans in water – until not quite tender. In a pot, add the garlic, onion, tomato and grn pepper and sauté until the onion is transparent ( sofrito). Add the cilantro, and the sofrito to the beans. Salt and pepper to taste and finish cooking. In a paila, bring to boil the 3 C water – use the liquid from the beans first and then add the necessary water- with salt and oil. Add the rice stirring well. Cook on high heat until the liquid begins to be absorbed. Cover and cook for about 15 min. at a med heat. Stir the rice with a fork and cook another 10 min.
Ceci's Wild Rice
CECI’S WILD RICE – PER HER EXACT INSTRUCTIONS
1 cup of wild rice
1 ¼ cup of water
1 pinch of salt
¼ lb. Of bacon
1 can of slice & pieces mushrooms
Wash rice and cook for 2 to 3 minutes in 1 ½ cup of boiling water. Throw water away and rinse rice in hot water from tap. Rinse the pot in which rice is been cooked. Put rice in the pot and add 1 ¼ of hot, hot tap water, salt and cook in low or simmer, covered until water is completely absorbed by the rice. It is a long process and after 1/2 hour you must look until you arrive at the point of doneness. Turn rice up side down with a spoon & cook for 10 more minutes. Take off heat but leave it covered.
In the meantime, cut bacon in very small pieces, the same with mushrooms. Cook bacon with until very crisp, drop in cut and strained mushrooms. Cook a minute and mix the fat, bacon & mushrooms into cooked rice. Mix very,very well. Just before serving heat very well. Enjoy it and remember me.
Love!
Mother
1 cup of wild rice
1 ¼ cup of water
1 pinch of salt
¼ lb. Of bacon
1 can of slice & pieces mushrooms
Wash rice and cook for 2 to 3 minutes in 1 ½ cup of boiling water. Throw water away and rinse rice in hot water from tap. Rinse the pot in which rice is been cooked. Put rice in the pot and add 1 ¼ of hot, hot tap water, salt and cook in low or simmer, covered until water is completely absorbed by the rice. It is a long process and after 1/2 hour you must look until you arrive at the point of doneness. Turn rice up side down with a spoon & cook for 10 more minutes. Take off heat but leave it covered.
In the meantime, cut bacon in very small pieces, the same with mushrooms. Cook bacon with until very crisp, drop in cut and strained mushrooms. Cook a minute and mix the fat, bacon & mushrooms into cooked rice. Mix very,very well. Just before serving heat very well. Enjoy it and remember me.
Love!
Mother
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