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Criollo Chicken Rice Gumbo
recipe courtesy of
Goya
3-lb. chicken, cut into pieces
Goya Adobo All-Purpose Seasoning with Pepper
3 tbsp. Goya Olive Oil
1/2 cup green peppers, finely diced
1 medium onion, minced
7 sprigs fresh cilantro, minced
1 tsp. Goya Minced Garlic or 2 clove garlic, minced
Pinch oregano
2 oz. smoked ham, diced
3 tbsp. Goya Tomato Sauce
1 cup Goya Medium Grain Rice
5 cups water
Stuffed olives, pimiento strips or diced avocado for garnish
More than a soup, not quite a stew. Comforting, fragrant chicken and
rice stew, is one of the best loved criollo recipes from the
Caribbean.
1. Season chicken parts with adobo. Heat oil on medium in pot; stir
in pepper, onion, cilantro, garlic, oregano and ham. Cook until
tender, but not browned.
2. Add tomato sauce and mix well. Add chicken pieces, coat with
mixture, and cook until chicken is golden brown.
3. Add water, bring to a boil, then lower heat, cover and simmer
about 45 minutes.
4. Remove skin and bones from the chicken and put chicken back into
broth; stir in rice. Cover and simmer 25 minutes. (If more liquid is
needed, make broth with water and Cubitos En Polvo.
5. Serve in bowls, garnished with stuffed olives, pimiento strips or
avocado.
Serves 4-6.
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