Recipe: Puerto Rican Menu for Mothers Day - Chicharrones de Pollo, Ensalada de Aguacate y Tomate, Carne Mechada al Estilo Puertorriqueno, Arroz con Salchichas, Arroz con Dulce

PUERTO RICAN MENU FOR MOTHERS DAY
Chicken Cracklings (Chicharrones de Pollo) Appetizer
Avocado and Tomato Salad (Ensalada de Aguacate y Tomate)
Puerto Rican Pot Roast (Carne Mechada al Estilo Puertorriqueno)
Rice with Vienna Sausages (Arroz con Salchichas)
Puerto Rican Rice Pudding (Arroz con Dulce)
Beverages: Light Beer & Sangria

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CHICKEN CRACKLINGS
(CHICHARRONES DE POLLO)
Servings 6

1 (3-1/2 pound) chicken, cut in small pieces
salt, black pepper, and dried oregano to taste
3 garlic cloves, peeled and chopped
1/2 cup golden rum
juice of 3 lemons
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons black pepper
1/4 cup corn oil

Sprinkle the chicken with salt, pepper, oregano, and garlic. Marinate in the rum and lemon juice for 30 minutes. Drain.

In a plastic bag, combine the flour with the salt and pepper and dredge the chicken pieces, shaking off the excess.

Heat the oil in a large skillet until hot but not smoking and fry the chicken pieces, a few at a time, until all sides are golden brown. Serve at once.

NOTE: You can use brandy instead of rum.

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AVOCADO AND TOMATO SALAD
(ENSALADA DE AGUACATE Y TOMATE)
Servings 6

1 large avocado, peeled and sliced
1 pound plum tomatoes, sliced
1 medium yellow onion, sliced
cider vinegar and olive oil to taste
2 teaspoons salt (or to taste)
1 teaspoon black pepper
dash hot sauce (optional)

Combine all of the ingredients in a nonreactive bowl.

Variation: For an interesting twist add a papaya, peeled and diced. You can also substitute a red onion for the yellow.

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PUERTO RICAN POT ROAST
(CARNE MECHADA AL ESTILO PUERTORRIQUENO)
Servings 8-10

1/3 cup olive oil
3 tablespoons white-wine vinegar
1 tablespoon Adobo
1/2 tablespoon dried oregano
3 to 3-1/2 pounds eye of round
STUFFING:
1/3 cup dried currants or raisins, soaked in 1/3 cup sherry
1/2 cup manzanilla olives, chopped
1/4 pound smoked ham, diced
1 chorizo (red Spanish sausage), chopped
BRAISING MIXTURE:
2 cups tomato sauce
2 cups beef broth
1/3 cup sherry from the marinated currants
1/3 cup Basic SOFRITO
remaining stuffing
6 red potatoes, cut into pieces

Combine the olive oil, vinegar, adobo, and oregano. Season the meat with this mixture.

With a sharp knife, cut a large incision through the center of the meat.

Combine all of the stuffing ingredients. Stuff the meat, cover, and let stand for 1 hour.

Sear the meat on all sides in a large pot or Dutch oven over medium-high heat. Combine all of the braising ingredients. Add to the meat and bring to a boil.

Reduce the heat to a simmer and cook for 1 hour. Slice the meat; return it to the liquid. Add the potatoes and cook for 10 minutes, or until the potatoes are done.

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RICE WITH VIENNA SAUSAGES
(ARROZ CON SALCHICHAS)
Source: A Taste of Puerto Rico by Yvonne Ortiz
Servings 4

1 (9-ounce) can Vienna sausages, drained and cut into pieces
1 tablespoon annatto oil
2 tablespoons corn oil
2 tablespoons Basic Recaito
1 cup tomato sauce
1/2 cup manzanilla olives, chopped
2 cups short-grain rice
4 to 4-1/2 cups boiling water or chicken stock
salt and pepper to taste

Combine the sausages, oil, and recaito in a large pot. Saute quickly over medium-high heat; reduce the heat and add the tomato sauce and the olives. Cook for 5 minutes.

Add the rice and the water and season to taste. Turn the heat back to medium-high and cook until the water is absorbed.

Stir the rice well, reduce the heat to low, and cover the pot. Cook for another 20 to 25 minutes.

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PUERTO RICAN RICE PUDDING (ARROZ CON DULCE)
Source: A Taste of Puerto Rico by Yvonne Ortiz 1997
Servings: 6-8

3 cups water
1 teaspoon salt
2 cinnamon sticks
6 whole cloves
1 (1-inch) piece fresh ginger, peeled and sliced
1 (14-ounce) can coconut milk
1 cup water
1 cup short-grain rice
1/2 cup sugar
1/3 cup dried currants or raisins
4 tablespoons shredded sweetened coconut
ground cinnamon for garnish

In a large saucepan, combine the 3 cups water, salt, cinnamon sticks, cloves, and ginger. Bring to a boil. Pour the liquid through a colander into a bowl; discard the spices.

Combine the spiced water with the coconut milk and 1 cup water in a large saucepan. Bring the liquid to a boil.

Add all the remaining ingredients except the cinnamon. Reduce the heat, cover, and simmer for 20 minutes.

Remove the lid from the pan, stir, and cook for 15 more minutes, or until the rice is cooked. (All the liquid should be absorbed.) Pour onto a platter and sprinkle with cinnamon.

NOTE: For a fruity variation, add 1 cup of diced mango during the last 5 minutes of cooking.