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Cielito Rosado
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- 3 lbs. chopped and marinated chicken with 3 tsp. salt (3 tsp. Garlic, ½ tsp. oregano, 3 tbsp. oil of olive and pepper to taste)
- ¼ cup olive oil
- ½ cup onion (minced)
- ½ cup diced tomato
- ½ cup green bell pepper (minced)
- 2 tsp. Garlic
- 2 minced sweet peppers
- ½ cup fresh coriander
- 1 cup tomato sauce
- 1 cup white wine
- 1 bay leaf
- 8 stuffed olives
- 2 medium potatoes peeled and chopped
- 1 cup carrot (chopped)
- salt to taste
Marinate the chicken ahead of time and marinate in the refrigerator for less ½ hour.
In a medium saucepan add the olive oil, heat and add the chicken and cook over medium heat for 10 minutes until golden brown on both sides. Set aside.
In the same saucepan add the onion, tomato, pepper, garlic, sweet peppers, coriander and cook over medium heat for 2 to 3 minutes. Add the chicken and the rest of the ingredients, season to taste, cover and cook over medium heat for 30 to 35 minutes.
- 2 lbs. marinated breast fillets with 1 egg (2 tbsp. soy sauce, 2 tsp. garlic)
- ½ cup cornstarch
- ½ lb. broccoli
ORANGE SAUCE
- 1 cup chicken broth
- 1 tbsp. cornstarch
- ½ cup orange juice
- 2 tbsp. orange peel
- 2 tbsp. rice vinegar
- ¼ cup soy sauce
- ¼ cup corn syrup
- ¼ cup brown sugar
- 1 tbsp. grated fresh ginger
- 1 tbsp. black bean sauce (black beans sauce)
Prepare the Orange Sauce. In a saucepan add the broth with the cornstarch and mix until the cornstarch dissolves. Add the rest of the ingredients and cook over moderate heat until thick. Set aside.
Marinate the breast fillets and then batter with cornstarch. In a deep skillet add 4 cups corn oil and heat. Put the fillets in small portions and fry until golden brown, remove and place on absorbent paper. Repeat the procedure until finished.
In a large skillet or wok heat a drizzle of corn oil, add the chopped broccoli and sauté for a few seconds. Add the breast fillets, sauce and sauté for two to three minutes.
Serve and garnish with chives.
- 2 lbs. chicken wings marinated to your liking
- 8 oz. tamarind juice
TAMARIND SAUCE
- 8 oz. tamarind juice
- 1 tbsp. grated fresh ginger
- ¼ cup soy sauce
- ¼ cup sugar
- 2 tsp. crushed garlic
- 1 tbsp. molasses (molasses)
- 2 tbsp. ketchup
- 1 tbsp. cornstarch
Marinate the wings to your liking and place in a mold or tray. Pour the tamarind juice over the wings. Cover and refrigerate for several hours.
Make the sauce. In a medium saucepan add 6 ounces of the tamarind juice and the rest of the sauce ingredients, except the cornstarch, and heat to a boil. Meanwhile, in a container or small cup, mix the cornstarch with 2 ounces of the tamarind juice, pour into the saucepan, and mix constantly until thick. Remove from the burner and set aside.
Baking the wings: Heat the oven to 350 degrees. Drain the wings and place on a baking sheet. Bake the wings for 50-60 minutes. Ten minutes before removing from the oven, spread the sauce over the wings and finish baking.
Serve the wings accompanied with the remaining sauce !!!
NOTE: You can marinate the wings with garlic, ginger and soy sauce.
- 1 cup boiled and mashed yuca
- ½ cup grated coconut
- ½ cup granulated sugar
- 4 eggs
- 1 can evaporated milk
- ½ cup milk
- 1 tsp. vanilla extract
- 1 tsp. lemon zest
- Candy
- 1 cup sugar
- ¼ cup water
Prepare the caramel. In a microwave safe mug, mix the sugar with the water and cook for 5-7 minutes until the caramel forms. Pour the caramel into 3 ”molds. Set aside.
Make the flan. In the electric blender or food processor, mix the yucca with the coconut, sugar and eggs until creamy. Then gradually add the milk, vanilla extract and lemon zest. Pour the mixture into the muffins. Heat the oven to 350 degrees. Prepare a mold with water (a bain-marie) and place the pudding molds. Bake and bake for 35-40 minutes. Let cool, place in the refrigerator and leave in the refrigerator until serving time.
Flan:
- 1 lb. cream cheese
- 1/2 cup granulated sugar
- 1 can 12 oz. Pina Colada
- 5 eggs
- 1 cup light cream or evaporated milk
- 1 tsp. vanilla extract
To prepare the caramel: Pour 1 cup of sugar and the water into a microwave safe mug and cook for 5 to 7 minutes or until the caramel forms. Immediately pour into the flan mold. Set aside.
Heat the oven to 350 degrees. Prepare a bain-marie mold.
In the food processor, mix the cream cheese, sugar and the Piña Colada until creamy. Add the eggs one by one and continue mixing in the processor. Then add the light cream or evaporated milk and the vanilla and mix for a few seconds.
Pour the mixture into the flan mold. Place the flan in the bain-marie mold and bake for an hour. Let cool completely. Refrigerate until serving time.
NOTE: You can bake in a 3 ”mold. Follow the procedure and bake for 30 minutes. Let cool and place in the refrigerator until serving time.
Flan:
- 2 cups boiled and mashed breadfruit
- 8 oz. cream cheese
- ½ cup sugar
- 5 eggs
- 13 oz. evaporated milk
- 1 tsp. vanilla extract
Heat the oven to 350 degrees. Prepare a mold with water.
Prepare the caramel: In a microwave-safe mug, mix the sugar with the water and cook in the microwave at maximum temperature (high) for 5 to 7 minutes. Pour the caramel into an 8” mold.
In the food processor mix the boiled breadfruit, cream cheese, sugar until creamy. Add the eggs one by one and mix until creamy. Add the evaporated milk and vanilla extract and mix.
Pour the mixture into the caramel mold. Place the flan in the mold with water and place in the oven.
Bake for 1 hour. Let cool and place in the refrigerator until serving time.
FLAN
- 1 cup yam boiled and mashed
- 8 oz. cream cheese
- ½ cup granulated sugar
- 4 eggs
- 1 can evaporated milk
- ½ cup milk
- 1 tsp. vanilla extract
- 1 tsp. lemon zest
Prepare the caramel. In a microwave safe mug, mix the sugar with the water and cook for 5-7 minutes until the caramel forms. Pour the caramel into 3” molds. Set aside.
Make the flan. In the electric blender or food processor mix the boiled and mashed yam with the cream cheese, sugar until creamy. Add the eggs one by one and mix until creamy. Then gradually add the milk, vanilla extract and lemon zest. Pour the mixture into the muffins. Heat the oven to 350 degrees.
Prepare a mold with water (a bain-marie) and place the pudding molds. Bake and bake for 35-40 minutes. Let cool, place in the refrigerator and leave in the refrigerator until serving time.
- 1 lb. cassava without rind
- 1 pkg. 8 oz. bacon
- 1 pkg. 7 oz. patch concentrate
Prepare the yuccas. In a saucepan add 4 cups of water and salt to taste. Heat the water to a boil. Add the yuccas and cook for 20 minutes. Drain and remove the fiber from the center of each cassava.
Cut the yuca into 1” pieces. Cut each slice of bacon in half. Roll each slice of bacon into each of the yucca pieces and prick with a toothpick.
Heat the oven to 350 degrees. Place the yuccas on a baking sheet with a grill. Bake for 20-25 minutes until the bacon is golden brown.
Make the sauce. In a saucepan add the passion fruit concentrate and cook over medium heat for 5-8 minutes until the pulp is reduced. Pour over the yuccas and serve hot.
- 2 lbs. clean chicken gizzards and cut in half
- 4 cups water
- 2 chicken cubes
- 2 tbsp. sofrito
SAUCE:
- ¼ cup olive oil
- 2 tbsp. butter
- ½ cup onion (minced)
- 1 tsp. garlic
- ½ cup tomato sauce
- 1 of seasoning with cilantro and achoite
- ¼ cup fresh coriander
- 2 tbsp. sherry wine
- 1 tsp. hot sauce (optional)
- 1 cup liquid from the sweetbreads
Clean the gizzards, cut in half lengthwise and wash in water with vinegar or lemon juice and drain.
Put the sweetbreads in a medium saucepan and add the water, cubes, stir-fry and cook at medium heat for 1 hour until they soften and then drain. Reserve a cup of the liquid to add to the sauce. Set aside.
Prepare the sauce: In a medium saucepan add the olive oil and butter, heat over medium heat, add the onion, garlic and cook for 2 to 3 minutes. Add the sweetbreads and the rest of the ingredients and season to taste. Cook over medium heat for 10 minutes.
NOTE: You can thicken it by adding 1 tablespoon of flour to the sauce.
- 24 green bananas
- 2 liters of water
- ½ fresh milk
- Salt to taste
- ½ cup minced red bell pepper (optional)
- 1 cup cooked sliced carrots (optional)
Pickled sauce:
- 2 cup virgin olive oil
- ½ cup vinegar
- 12 peppercorns
- 4 bay leaves
- 3 cups onion (minced or sliced)
- 12 garlic cloves (sliced)
Cut the tips of the green bananas and cut the peel of the bananas lengthwise.
Cook the guineitos: In a large saucepan add 2 liters of water, milk and salt to taste. Heat until boiling. Add the bananas and cook for 20 minutes. Drain, let cool and cut into wheels.
Prepare the marinade. In a medium saucepan add all the ingredients for the marinade sauce and cook over medium heat for 10 to 12 minutes. Until the onions are tender. Let it cool.
In a large glass container, add the sauce and add the rest of the ingredients and season to taste.
NOTE: Leave in the refrigerator until serving time. You can add the juice of a lemon at the end.
