Arroz Con Pollo Recipe

Ingredients

Chicken

• 3 Tbsp olive oil
• 1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
• 1/2 cup of flour for dredging
• Salt
• Freshly ground black pepper
• Paprika

Rice

• 2 tablespoons olive oil (can use up to 1/4 cup)
• 1 medium yellow onion, chopped
• 1 garlic clove, minced
• 2 cups of medium or long-grain white rice
• 3 cups* chicken stock
• 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
• Pinch of oregano
• 1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Method

1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.

2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.

 
3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.

Read more: http://www.simplyrecipes.com/recipes/arroz_con_pollo/#ixzz3aUydBSUr

Apple Chicken Quesadilla Recipe

Ingredients

• 4 Flour tortillas (approximately 8-inches wide)
• 1 cup cooked, shredded or chopped, chicken meat
• 1/4 lb cheddar or Monterey jack cheese, sliced or grated
• 1 apple, sliced
• 1/4 cup salsa

Method

 

1 Heat a large skillet on medium high heat. Place one tortilla in the skillet. Flip it a couple of times with a spatula, then let it sit in the pan heating up until air pockets form and parts of the tortilla begin to puff up. Flip it again.

 

2 Place cheese slices on half of the tortilla, at least 1/2-inch from the edge of the tortilla. Add chicken pieces on top of the cheese. Fold the tortilla over like an omelette, and press down on the folded tortilla with the spatula. Lower the heat to medium. At this point, if you have enough room in your skillet, you can add a second tortilla to the pan to begin to heat it up.

 

3 When the cheese inside the quesadilla has melted, remove the quesadilla to a cutting board. Open it wide and layer on apple slices and salsa. Fold the tortilla back again, and cut it into 3 triangles, as if you were cutting a pie. (You don't have to cut the quesadilla into triangles, it just makes it easier for kids to eat.)

4 Repeat with the remaining tortillas.

Read more: http://www.simplyrecipes.com/recipes/apple_chicken_quesadilla/#ixzz3aUyPidpr

Aida’s Coriander Chicken, Cilantro, and Chard Stew Recipe

Ingredients

Broth

• 10 cardamom pods (or 1 1/2 teaspoons cardamom seeds)
• 10 black peppercorns
• 1 cinnamon stick
• 1 bay leaf
• 1/2 red onion
• 1/2 lemon
• 1 whole 4 lb (2 kg)chicken, cut into parts
• 9 cups water
• 1 teaspoon Kosher salt, plus more to taste

Stew

• 3 Tbsp unsalted butter
• 6-8 garlic cloves, minced
• 2 Tbsp ground coriander seeds
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground white pepper
• 4 cups roughly chopped cilantro, loosely packed (about 120 g)
• 4-5 cups broth (you will make this in the recipe)
• 1/2 red onion, finely chopped
• 1/4 cup red wine vinegar
• 1 Tbsp lemon juice
• 2 pounds chard, ribs removed, leaves cut crosswise into 1 inch strips
• Salt

Method

The Broth

1 If you are using cardamom pods, break them open in a mortar and pestle or with the handle of a chef's knife. Crack the black peppercorns as well. Put the crushed cardamom and black peppercorns, cinnamon stick, bay leaf, onion, lemon, and chicken into a large pot.  Add 9 cups of water. Bring to a boil, then lower the heat to a simmer. Skim any any frothy scum that collects on the surface of the broth.

2 After about 20 minutes, remove the chicken breast pieces and set aside. Once the broth has cooked for 45 minutes to an hour (the timing doesn't need to be precise), turn off the heat and remove the chicken legs and thighs from the pot.

3 Strain the broth through a fine-meshed strainer and reserve 4-5 cups. Add the salt to this both and taste.  Add more salt to taste. Save the remaining broth for another recipe (it will freeze well).

4 Remove and discard the chicken skin from the chicken parts . Strip off all the usable meat from the chicken and shred it by hand. Set it aside. Discard the bones.

The Stew

 

1 Heat 2 Tbsp of the butter in a large pot over medium-high heat. Add the garlic cloves, ground coriander, salt, white pepper and stir to make a paste. Cook for 1-2 minutes, until fragrant, stirring often. Add half the cilantro and cook until it wilts.

2 Add the broth (four cups makes a rather dry stew, 5 cups is a little looser) heat it to a simmer and cook for 15-20 minutes.

3 While the broth simmers, mix the vinegar, lemon juice and red onion together in a bowl. Set aside.

 

4 Stir in the chard leaves a little at a time, adding more only when the previous batch has wilted. Add the shredded chicken and cook everything for 8-10 minutes.

 

5 While the stew is in its final simmer, heat the last Tbsp of butter in a small pan over medium-high heat. Wilt the remaining cilantro in the butter and cook for a minute or two.To serve, add the cilantro and the onion mixture to the stew, mix well and add salt to taste.

Serve with bread, rice or potatoes.

Read more: http://www.simplyrecipes.com/recipes/coriander_chicken_cilantro_and_chard_stew/#ixzz3aUyAGCru

African Chicken Peanut Stew Recipe

Use chicken legs, thighs or wings for this recipe. They have more flavor and will hold up better with the flavors of the stew than breast meat.

Ingredients

• 2-3 pounds chicken legs, thighs and/or wings
• 3 Tbsp vegetable oil
• 1 large yellow or white onion, sliced
• A 3-inch piece of ginger, peeled and minced
• 6-8 garlic cloves, chopped roughly
• 2-3 pounds sweet potatoes, peeled and cut into chunks
• 1 15-ounce can of crushed tomatoes
• 1 quart chicken stock
• 1 cup peanut butter
• 1 cup roasted peanuts
• 1 Tbsp ground coriander
• 1 teaspoon cayenne, or to taste
• Salt and black pepper
• 1/4 to 1/2 cup of chopped cilantro

Method

1 Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.

2 Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

3 Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

4 Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.

5 Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.

Read more: http://www.simplyrecipes.com/recipes/african_chicken_peanut_stew/#ixzz3aUxvEvaS

How to Grill Pizza

Make pizza dough from scratch using our pizza dough recipe. Alternatively, you may be able to find prepared pizza dough, in the frozen foods section, at your local supermarket.

Ingredients

• Pizza dough (if using our pizza dough recipe note that it makes enough dough for 2 pizzas)
• Olive oil
• Standard toppings of tomato sauce, herbs, cheese (mozzarella is the best), and maybe some thinly sliced onions, tomatoes, mushrooms, or pepperoni
• Some flour or corn meal for dusting the cookie sheet or pizza peel

Method

1 Make the pizza dough or use prepared pizza dough.

2 Prepare the grill for high direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare the toppings so they are ready to go on the pizza—tomato sauce, cheese, and anything else you wish.

3 Shape the pizza dough by flattening it with your hands on a slightly floured surface. Either use your fingers to stretch the dough out, or hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

 

Once you've stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape, about 12-inches in diameter. Do not make a raised rim, it will interfere with the grilling process.

 

Note that if you are preparing the pizza dough for a party, you can make several pizza dough rounds, stack them separated by parchment paper, and keep them in the refrigerator for up to two hours before cooking.

4 Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then place a pizza dough round on a lightly floured (or you can use cornmeal) rimless cookie sheet (or pizza peel if you have one). Let the dough slide off the cookie sheet onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes.

 

5 After 2 minutes, open the grill and check underneath the dough to see if it is getting browned. If it is on one side, but not another, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has begun to brown. It should only take a couple minutes if you have a hot grill. The top of the pizza dough will start bubbling up with air pockets.

 

6 Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Keep the grill covered so it retains its heat for the next step.

 

7 Paint the grilled surface of the pizza with a little olive oil, then cover with 1 ladle of sauce – no more, or you'll end up with a soggy pizza. Sprinkle on your toppings, ending with Mozarella cheese (if using), and if using meat, put that over the cheese. Remember to go light on the toppings, or your pizza will be heavy and soggy.

 

8 Slide the topped pizza back onto the grill. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices.

Slice and serve!

Print

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Read more: http://www.simplyrecipes.com/recipes/how_to_grill_pizza/#ixzz3aUxYg94L

DRUMSTICK PICKLE /MUNAGAKAYA AAVAKAI

I am very fond of pickles. My Mil makes this pickle every year .But I didn't tried own .This time I decided to try so I put this pickle in little quantity.. And it came out very well, it was completed within 3 days only....So I thought of sharing with you.

INGREDIENTS :

Drumsticks : 4 big
oil : 1 cup
Tamarind pulp : 50 g
chilly powder : 4 tsp
fenugreek powder : 1 tsp
salt : 4 tsp
mustard seeds powder : 2 tsp
turmeric : 1/2 tsp



Method :
1) First wash drumsticks and dry them completly, cut them into finger size pieces. see that it is fully dried otherwise pickle will get spoiled.

2) Take a big bowl and mix all the powders fenugreek Powder, Mustard seeds powder,chilli powder,salt,turmeric powder and keep it aside.

3 )Heat a non stick pan add 1 cup oil sufficient for your pickle .


4) Add chopped drumsticks and fry well. It takes nearly 15-18 mins to boil fully.



5 )When drumsticks are half boiled then add the tamarind pulp and let it boil fully.



6)Switch off the stove and after 5 mins add your mixed powders on it.

7)When it is fully cooled mix well and Put it in a dry container.


8)After 1/2 day pickle is ready to eat.

9)Mix with hot rice and enjoy the spicy,tangy pickle with Vadiyams and papad.

Pandu Mirapakaya Pachadi

Spicy pickles are an integral part of Andhra cuisine.As being an Andhraite I love Pickles very much.But I can't eat same pickle for long time.So I make pickles in small quantities and enjoy every Pickle.This time I was carving for Pandu Mirapakaya Pickle.So I made this Last weekend.
Pandu Mirapakaya Pachadi as the name suggests, the main ingredient that goes into this pickle are fresh red chillies, the chillies which are allowed to ripen before picking. .Making this pickle is an easier task compared to the other ones. You don't need any elaborate preparations to make this. You can have this within minutes just by grinding the required ingredients.

Recipe Source :- Veggie Platter

Ingredients:

Fresh red chillies - 10-15
Tamarind - A lime size ball
Salt - 1 tsp
Mustard seeds - 1/2 tsp
Oil - 3tsp
Asafoetida - A Pinch

Method:-

1) Wash the red chillies and air dry or wipe them dry with a cloth or paper towel.. They should be completely dry .Chillies should have no trace of moisture. Remove the stalks.

2) Take care that the mixer which you are going to use is completely dry.

3) Grind the chillies, tamarind and salt into a coarse paste WITHOUT water.

4) Heat oil in a small pan and add mustard seeds and asafoetida.

5) When mustard seeds start to splutter, turn off the stove. Let the mustard seeds cool.

6) After that add the seasoning to the blended mixture . Stir well and store it in a glass jar or air tight container. Container should be completely dry.

7) Adjust the salt and tamarind level according to the spiciness of the red chillies.

8) This is eaten with rice & ghee. It also can be served as a side dish .

I used Thai Red Chillies here in my recipe. The spiciness of pickle reduces in few days.

Tip:-
Always use a DRY spoon and dry mixer when handling or grinding the pickle.