Hi Everybody!
We don't have it often but when we feel like enjoying some Cuban yellow rice and chicken, I always turn to my Tia Ara's delectable recipe. It hits the spot all the time. Paired with a delicious, refreshing and healthy cold chickpea salad and fresh fruit parfait for dessert, well you can't go wrong with that menu!
Later on I will post my yummy recipe for Wheatberry Salad and Thai Chicken Salad with Mango, 2 salads we have been enjoying this sumer!
Enjoy!
Gina
TIA ARA'S DELICIOUS CUBAN YELLOW RICE AND CHICKEN
serves 4-6
8 chicken tenders, cut into chunks
3 to 4 Tbsp. olive oil
1 (12 oz.) small bag of short grained rice Valencia
1 envelope Vigo brand Flavor & Color for yellow rice & chicken (found at Publix)
4 garlic cloves, pressed
1/2 sweet red bell pepper, chopped
1/2 Vidalia large onion, chopped
2 Tbsp. of spanish olives with pimientos and juice
2 Tbsp. capers with juice
1 Tbsp. chopped fresh cilantro
4 cups chicken broth
In a pot, on medium-high heat (I use my Mama's pot, made by Imusa and can be found at all Latino shops), drizzle in olive oil and saute the onion, pepper and garlic. This is called "Sofrito". When the onion is tanslucent, add the chicken chunks and cook thru, about 5 minutes. Add the capers and olives with their juices, stir to mix well. Add the rice and mix well then add the broth, Vigo seasoning envelope contents and cilantro. Stir well, taste and adjust seasonings. You really do not have to add salt as the broth and the seasoning packet do it for you. Bring it to a boil, lower heat to low and cover with lid. Cook for 20-25 minutes.
COLD CHICKPEA SALAD
serves 4-6
4 cans chickpeas, drained and rinsed
1/4 cup finely chopped red onion
1 cup roughly chopped red and green bell pepper
1 garlic clove, minced
1/2 cup finely chopped fresh parsley
1 cup grated carrot
2 roma tomatoes, chopped
pinch of ground red pepper
1/2 tsp. cumin
1 tsp. paprika
1/4 cup fresh lemon juice
5 Tbsp. olive oil
1 Tbsp. balsamic glaze
salt and pepper to taste
Mix all ingredients in a large bowl, adjust seasonings to taste and store in fridge for at least 4 hours to marinate. Delicious and healthy!!
Fruit Parfait
serves 2
2 wine glasses
2 vanilla yogurts (the little ones)
honey
sliced almonds
cut up peaches, pears, strawberries, blueberries, bananas
Layer half of yogurt in wine glass, cut up fruit, yogurt and top with a drizzle of honey and some almonds. |
