Recipe: Chicken Fricassee, Saffron Rice with Pine Nuts and Currants & Mangu.

This is clearly a "Caribbean Dinner" with three of my favorite dishes.

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Chicken Fricassee
Source: Ramona V. Abella
Servings: 6 - 8

1 medium chicken cut into medium pieces,
or 4 medium chicken breasts
1 large onion cut into eighths
1 medium green pepper cut into slices
4 garlic cloves, peeled and crushed
Garlic powder
3 Tbs. capers
1/3 c. raisins (optional)
4 bay leaves
1 tsp. dry oregano
1/3 tsp. cumin powder
c. white vinegar
1 small can tomato sauce
3 Tbs. tomato paste
c. cooking wine or juice of 3 limes
2 c. water
4 large potatoes cut into medium pieces
1/3 to c. cooking olives
1 tsp salt or to your taste

Season the chicken pieces generously with the salt and garlic powder on all sides. If possible, do this in advance, at least one hour prior to cooking it, to allow the chicken to become more thoroughly flavorful.

Place all the ingredients in a large cooking pot, mix them well, and cover the pot.

Cook over medium heat for approximately 30 minutes or until chicken is tender.

Option:
Use a pressure cooker, which is an excellent way of sealing flavor and nutrition into any dish. You should follow all the above instructions, then cook for 15 minutes only.

Start counting the 15 minutes after the cooker valve has built up enough pressure to start whistling and rocking at a moderate rate.

Keep in mind that a pressure cooker needs to be two-thirds filled in order for pressure to build up sufficiently and in a reasonable amount of time.

Tips:
You may want to remove the skin and bones from the chicken prior to serving it. It is easier to eat it that way and it makes a more appetizing presentation as well.

You may prefer to let the fricassee chill in the refrigerator and skim the fat from the top. Just heat again prior to serving it to your family or guests.

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Saffron Rice with Pine Nuts and Currants

1/3 cup onion, minced
2 tbsp olive oil
1 cup converted rice
tsp saffron threads, crumbled
2 tbsp dried currants
tsp salt
cup fresh parsley leaves, minced
cup pine nuts, toasted lightly ~ also known as pi on nuts (shelled)

In a heavy sauce pan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the rice and the saffron, and cook the mixture, stirring for 1 minute.

Add 2 cups water, the currants, and the salt, bring the liquid to a boil, and cook the mixture, covered, over low heat for 18 to 20 minutes, or until the liquid is absorbed.

Fluff the rice with a fork, let stand, covered, off the heat for 5 minutes, and stir in the parsley and the pine nuts.

Serves 4

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Mang
Source: by Aunt Clara (Food personality at the Dominican Republic)
This is one of the best known and most representative recipes of the Dominican cuisine.
Yield: 4 servings

4 unripe plantains
4 tablespoons of butter
2 tablespoons of oil
2 large onions
1 tablespoon of vinegar
1 cup of cold water
salt

Before Starting to Cook:
Peel the plantains and cut into 8 pieces.

Boil the plantains adding 2 teaspoons of salt to the water. When the plantains are very tender turn off the heat.

While the plantains are boiling, heat a tablespoon of oil in a shallow pan. Sautee the onions, add the salt and the vinegar. Reserve.

Take the plantains out of the water and mash them with a fork. Add the butter and the cold water and keep mashing until it is very smooth. Garnish with the onions.