Arroz con Pollo (Cuban style chicken rice)
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Fry the chicken on all sides until golden. Sprinkle with salt, pepper and cumin. Remove the chicken pieces on a plate.
Add a little olive oil, onion and pepper to the same pan. Saute for a few minutes, then add the crushed garlic. Cook for a few minutes, stirring frequently.
Place the chicken pieces back in the pan, add the soup, tomatoes, turmeric, oregano, cumin, salt and pepper.
Add the rice and mix. Bring to the boil, then reduce the heat to low.
After the rice has absorbed some of the liquid, cover and simmer for 30-40 minutes, until the rice is cooked through.
Finally, in the last 5 minutes of cooking, you can add a few tablespoons of frozen peas.
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Looking for a great skirt steak with chimichurri sauce, fried yucca and palomilla steak? Sergio & aposs is affordable and a must to try delicious Cuban food. This place is easy to find in Coral Gables and has plenty of parking spaces. Finish it all off with a homemade custard order, a & quot; sweet Cuban Christmas cake with caramelized sugar sauce & quot.
Circuit Cuba and stay Varadero
Circuit of the island with stay in Varadero
Transport: regular flights on the Budapest-Havana-Budapest route, with scale. On the Havana-Varadero-Havana route with air-conditioned coaches.
Optional plane ticket Bucharest - Budapest - Bucharest informative price 200 euro.
Departure dates: January 24-31, February 9-19, March 9-19.
time: 11 days / 9 nights, travel included.
Accommodation: at the chosen hotel, in double rooms.
Table: breakfast during the tour, all inclusive during the stay. Tourist guide / assistance: Hungarian language guide, English language assistance.
Minimum number of participants: 10 people.
- 24-31 January: 2249 eur / pers
- 9-19 February: 2249 eur / pers
- 9-19 March: 2449 eur / pers
SGL supplement: 189 eur
The rate includes: plane ticket, airport-hotel-airport transfer, accommodation, meals depending on the services of the chosen hotel, English language assistance. .
The rate does not include: airport tax (approx. 440 eur / person), visa fee (50 EUR / person), medical insurance, reservation fee (5 eur / person), cancellation insurance 1.5%, exit fee of approximately 25 USD-payable on the spot.
Time schedule :
First day: departure from Budapest to Havana, with stopover. Upon arrival transfer to the hotel, accommodation.
Day 2: after breakfast visit Havana: visit the old city center, built in colonial style, the City Museum, Plaza de Armas, Plaza de San Francisco, followed by visiting the modern center. After lunch visit to Hemingway's villa, in Cojimar. Accommodation in Havana.
Day 3: after breakfast departure to Cienfuegos, with a stop in Guama and a visit to the Indian village of Taino. Accommodation in Cienfuegos.
Day 4: after breakfast visit to Cienfuegos, accommodation.
Day 5: after breakfast departure to Trinidad: visit of the city from the 16th century, with a visit to the Romantic Museum.
Day 6: after breakfast departure to Varadero. Accommodation. Free program.
Day 7-9: stay in Varadero, in the hotel on all-inclusive services.
Day 10: after breakfast transfer to the airport, departure to Budapest.
The 11th day: arrival in Budapest.
Directly from the Florida Keys, the conch is a delicacy that is found in abundance in this area, so much so that the region is sometimes called the "Republic of the Conch". Hiding a delicious meat under their shells, the conch is a large crustacean commonly soaked in lemon juice, to bid for it and then used to create dishes such as ceviche, chowder, and the most popular, chopped and fried in fritters conch.
Gruper and Snapper Gruper and Snapper
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Cooked rice is the main ingredient, with countless additional ingredients such as vegetables, eggs, meat (chicken, beef, pork, lamb, mutton), canned meat (bacon, ham, sausages), seafood (fish, shrimp , crab), mushrooms, among others. Flavorings, such as onions, shallots, scallions, leeks and garlic, are often added for added flavor. Various cooking oils, such as vegetable oil, sesame oil, clarified butter or lard can be used to grease the wok or pan to prevent sticking, as well as for flavoring. Fried rice dishes can be seasoned with salt, different types of soy sauce, oyster sauce and many other sauces and spices. Popular garnishes include chopped scallions, sliced chili, fried shallots, sprigs of parsley or coriander leaves, fried sesame seeds, seaweed flakes (gim or clouds), chopped cucumbers, tomatoes, lime or pickled vegetables.
Chili with Mexican recipe meat
Chili with Mexican recipe meat & # 8211 dried beans with chili peppers (or chilli) and minced meat. For a long time I have not encountered such a controversial recipe both in terms of preparation, ingredients and in terms of origin. Although it is generally associated with Mexican cuisine, it is also claimed by Americans, being considered a product of Tex-Mex cuisine (from Texas and northern Mexico).
We recently started a large culinary project, "The Food Connection - A gourmet journey around the world", in which 24 culinary blogs participate. Each month we will cook recipes specific to a country or geographical area and the complete collection will be published on the blog of one of the participants (here find details about the project).
By drawing lots, we established the order of the "hosts" and the national cuisines. We will gradually reveal to you, every month, who are the hosts and the recipes whose countries they host.
From June 15 to July 15, 2015 we cook Mexican recipes – MEXICAN RECIPES COLLECTION can be found at Mother's recipes, blog Laura Laurentiu.
For this chili con carne Mexican recipe I used all the undisputed ingredients of the preparation, with specific spices.
It is not known when and who first cooked chili con carne. Generally, minced beef (or pork mixture), beans, hot peppers, tomatoes are used, for seasoning, hot peppers, chili are used. The origins are said to have been food from American prisons, being cheap.
The only common element in all existing chili con meat variants are meat and chili peppers. As for the meat, we are talking about minced meat (or cut into very small cubes) of beef, game or pork, and combinations thereof.
Chili, the most commonly used hot pepper is Chiltepin, but also other indigenous varieties, such as Jalapeño, Ancho or Pasilla, less often Habaneros. You can use raw or dried chili peppers or in the form of powder or sauces.
The specific spices of Tex-Mex cuisine are oregano and cumin (cumin, not the cumin we use) which are also used in most meat chili recipes. It is also used as a spice coriander, bay leaf and pepper and they are not missing either onion and garlic.
Even beans beans it is controversial as part of the ingredients, because a Texan-style chili does not contain beans, there are still variants with pinto or black beans. An accepted compromise variant is the one in which the beans are served as a garnish.
However, when it comes to & # 8222 eating the poor & # 8221 it is supposed to still contain beans, which is still much cheaper than meat. (source Wikipedia)
After so much research and confusing information, after consulting the Mexican cookbook in which I found the recipe for chili con carne as Mexican (Mexican influences are also accepted by those who claim that it is a Texan dish), I decided to cook this preparation for mexican moon.
This dish can also be cooked in a cauldron, outdoors. It's even tastier. More recipes in the cauldron (bograci) find here.
Bucataria Mexicana & # 8211 The Food Connection
The Food Connection project was initiated by the girls from Savori Urbane and is one of the most beautiful ever developed in the Romanian culinary blogosphere. The Food Connection involves 24 culinary blogs and every month, one blog hosts recipes from the kitchen of a part of the world. One by one, we will travel through 24 countries or gastronomic regions, what could be more beautiful?
So far, I have had German, Scandinavian and Turkish recipes and now, what do you think, it's my turn to be the host! What kitchen will I host? Well, one that I really don't know who knows what, an opportunity that couldn't be more appropriate to start a thorough documentation. So, from today until July 15, lauralaurentiu.ro will host Mexican Cuisine! Only good, it's summer and the heat, already with the eyes of the mind I see steaming glasses of Mojito, Margaritas & # 8230, scrolling, I think it won't be just about the drink, it's time to end the daydream! : P
Below you can read the complete list of all the bloggers involved in this project. They are the ones who, this month, will also send Mexican recipes to the readers of the lauralaurentiu.ro blog, one by one!
Mexican cuisine, part of the intangible cultural heritage of mankind
Basically, Mexican cuisine is a fusion of the cuisine of Native Americans with elements of European gastronomy, especially Spanish, who arrived in this space after the Spanish conquest of the Aztec Empire. The basic elements of the local gastronomy were corn, beans and chili peppers. Europeans have enriched local cuisine with a wide variety of ingredients, especially meat from domestic animals, dairy products (especially cheese) and various spices and herbs.
African and Asian influences also appeared in this combination, due to the fact that the Spaniards used slaves from Africa and due to trans-oceanic trade on the Manila-Acapulco route.
After centuries, all these influences overlapped with local conditions, led to the emergence of regional cuisines in Mexico, the most important of which are Oaxaca, Veracruz and the Yucatan Peninsula. Mexican cuisine is an important aspect of Mexican society, culture and civilization. Not only for this reason, Mexican cuisine is included by UNESCO, since 2010, in the Representative List of the Intangible Cultural Heritage of Humanity.
At the base of Mexican cuisine are the local ingredients: corn, beans, chili, tomatoes, pumpkin, avocado, cocoa and vanilla. A very interesting element would be that in Mexican cuisine edible flowers have been used for a long time, while internationally they are considered an avant-garde element.
The European contribution consists of much less exotic things: pork, chicken, beef, cheese, various herbs and spices and some fruits. Tropical fruits such as guava, opuntia (the fruit of a cactus), sapote, mango, banana, pineapple and cherimoya (called in English & # 8222custard apple & # 8221) are very popular, especially in the center and south of the country.
Despite the fact that wheat and rice also entered Mexico, corn remains the staple food. Corn is the basis of many dishes (tortillas, tamales, etc.).
The oldest basic ingredient in Mexican cuisine is chili pepper. Mexican food has a reputation for being very spicy, but many dishes have subtle flavors. In Mexico, peppers are used not only for hotness, but especially for their flavor. There are dozens of types of chili peppers used in Mexico.
All this and much more I invite you to discover in the Mexican Cuisine Month, in which this article will be updated with a beautiful collection of specific recipes sent by the participating bloggers. Stay close!
MEXICAN RECIPE GALLERY
Case in Lima
The Peruvian preparation known as cause for limeña Or simply, Cause It is another of the most representative of Peruvian gastronomy. Its origin dates back to the Colombian era, as it was previously prepared in Peru from yellow potatoes, kneading it and mixing it with crushed chili.
Currently, the following ingredients are needed to prepare Lima: Peruvian yellow potato, chili, lettuce, lemon, or boiled, avocado and black olives. However, there are those who add other ingredients (for example, mayonnaise or tuna) or ignore some of the ones mentioned above, because it is a dish that supports several variants.
The name of the case comes from the Quechua language, especially from the term kausay, whose literal meaning is food a necessary food. This name was also given to the yellow potato.
According to another theory, the name is due during the viceroyalty (16th-19th centuries), when the liberator José de San Martín asked to support the "cause" by purchasing this dish to pay for the expenses of the military campaign. It is estimated that at this time the set has been left with the name of Cause.
- 3 chicken thighs in pieces
- 1 red onion, chopped
- 1 chopped green bell pepper
- 1/2 red bell pepper (from frying), chopped
- 16 mushrooms, sliced
- 1 teaspoon tomato sauce
- 1/4 teaspoon paprika
- 2 cups of rice
- 1/2 glass of beer
- 5 cups chicken broth
- A few strands of saffron
- Black pepper
- Extra virgin olive oil
Black beans on a bed of rice with saffron
Cuban cuisine represents a mixture of Spanish, African and Caribbean influences both in terms of spices used and preparation techniques. Beans and rice are not missing from the Cuban table, in combination or prepared separately. There are many options, depending on the region, but the base is onion, garlic and bay leaf.
As I had a bit of black beans left over after preparing the Chilli con carne, I prepared it in Cuban style, and for contrast I placed it on a bed of rice with saffron. The preparation can be served as a side dish or can be consumed as such, simply.
& # 8211 black beans 200 g
& # 8211 white onion 1 pc. medium or 2 pcs. smaller (80 g)
& # 8211 bay leaves, saffron, salt, pepper
& # 8211 garlic 4 puppies
& # 8211 rice 300 g
& # 8211 tomato pulp 150 g
& # 8211 olive oil 2 tbsp
& # 8211 white wine vinegar 1 tbsp
& # 8211 red onion 1 pc. large (170 g)
& # 8211 chimion 1 teaspoon
& # 8211 green parsley 1 link
& # 8211 hot pepper flakes 1 knife tip
Put the beans to soak, in a little warm water, and leave it for a few hours (I left it overnight). Drain the beans, put two cups of cold water over it and bring to a boil over low heat. When it starts to boil, drain the water again and put two more cups of hot water this time. Add the white onion cut in half, the bay leaves and the garlic cloves. Let it simmer for 1-1.5 hours or until the beans are cooked through. Remove the onion, bay leaves and garlic and drain the beans. In a non-stick pan, heat the oil and sauté a little diced red onion.
Place the tomato pulp over the hardened onions. Add the drained beans, vinegar, cumin and pepper flakes. Mix well and simmer for a few minutes.
Add the chopped parsley and season with salt and pepper. In a pot, boil three cups of water. When it boils, add the saffron filaments and mix gently. Add the rice, stir, turn on low heat and cover the pot, letting the rice boil (15-20 minutes or until all the water has been swallowed).