Panamanian Sancocho

May 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 chicken breast, 1 chicken wing, 1 chicken thigh and 1 chicken drumstick
Salt
Pepper
Vegetable oil (avocado oil preferred)
2 cloves garlic, chopped fine
1 medium yellow onion, chopped fine
1 bunch green onions, chopped fine
1 jalapeno, deseeded and chopped fine
1 cup yucca, chopped in ½ inch squares
1 red pepper, chopped fine
1 medium carrot, chopped fine
1 cup chopped tomatoes
½ cup fresh cilantro, chopped fine
¼ cup fresh oregano, chopped fine
1 tablespoon ground cumin
1 cup zucchini or pumpkin, chopped, medium
1 large plantains, sliced in 1 inch sliced
Juice and zest of 2 limes
1 tablespoon hot sauce
4 cups chicken stock, or water
1 -2 ears of fresh corn on the cob, sliced in 2-inch sections
Cotija cheese

Directions

Season all the chicken parts with salt and pepper. In a large soup pan heat oil to a high heat. Brown chicken and remove from pan. Sauté garlic, onions and jalapeno until semi translucent or about 3 minutes. Add the yucca, red pepper and carrot and sauté for another 3-4 minutes. Next add the tomatoes, the fresh herbs and the cumin and mix well. Add the squash, the plaintains, the lime juice and zest, the hot sauce and the chicken stock or water and add chicken. Mix well and bring to a boil. Once at a boil turn to low and simmer for about 15-20 minutes. Add the corn pieces and simmer for another 10 minutes. Serve garnishes with cotija cheese. Serve over Arroz con Coco.

Petacones

May 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 medium to large plantains, sliced in 1 inch slices
1 cup canola oil
Salt

Directions

Heat half the oil in a sauté pan on medium high heat. Fry the plantains until golden brown and then turn and cook on the other side until golden brown as well. Drain on paper towels. Place on a flat surface and smash evenly entire plantain until flat like a pancake. Immediately sprinkle with salt and pepper and place back in the frying pan to finish cooking raw parts.

Nicaraguan Baho (Beef Steak Cooked in Banana Leaves)

May 6th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound beef brisket, cut into strips
3 cloves garlic
2 medium tomatoes, chopped
1 green pepper, sliced thin
1 medium white onion, sliced thin
Juice of 5 limes
1 tablespoon salt
1 ripe plantain, sliced
½ pound yucca, cubed
Banana leaves

Directions

In a large bowl, mix together beef, garlic, tomatoes, green peppers, onions, lime juice and salt. Place in the refrigerator covered and marinate overnight. In a large steamer with about 3 inches of water, cover the bottom of the steamer with banana leaves about two layers, making sure there are no holes exposed from the steamer (all steamer holes should be covered with banana leaves). Place the plantain and the yucca on the bottom over the banana leaves and then add the marinated vegetables and beef, including any juices. Cook on high for about 1 hour or until tender. The Baho is typically served on banana leaves with Ensalada de Repollo (Cabbage Salad).

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