Arroz con Pollo (Caribbean Rice with Chicken)

So my hubby Normando or as I call him Normy or Norman, is from Puerto Rico. So the good wifey I am, I wanted to learn how to make the food of his homeland. So I chose Arroz con Pollo (Caribbean Rice with Chicken). Pretty easy dish! So this will be the 2nd time I have made it! I would like to master it and then learn to make more foods from his homeland…

I got the recipe from this book:
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Normy has explained to me when trying to find Puerto Rican recipes that I am to not look online! He told me what I need to know about Puerto Rican food is in this book!

So here we go…

I copied what was in the book…

So I went through the recipe and picked out what I needed so I could do my usual display of ingredients…

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A- 2 1/2 pounds chicken pieces (I used thighs) (Normy says he has had it with drumsticks and thighs, but I did just thighs because that’s what I like, dark meat)

B- 2 peppercorns (whole black pepper) I just used fresh ground black pepper

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2 cloves garlic, peeled, and then I minced them

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1 teaspoon dried oregano,

4 1/2 teaspoons salt,

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2 teaspoons olive oil,

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1 teaspoon vinegar or fresh lime juice. (I used balsamic vinegar)

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(Crush and mix in a mortar) (using a mortar is the best way to do this, but I don’t have one so I just mixed it in a bowl)

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C- 1 tablespoon lard or vegetable oil, 1 ounce salt pork, 2 ounces lean cured ham (for salt pork and ham- washed and diced)

D- 1 onion, peeled, 1 green pepper, seeded, 3 sweet chili peppers, seeded, 1 tomato, 6 cilantro (culantro) leaves (chopped)

E- 1/2 teaspoon salt, 10 olives stuffed with pimento, 1 tablespoon capers, 1/4 cup tomato sauce, 2 tablespoons fat or Achiote Coloring, 3 cups rice

F- 1 can (1 pound 1 ounce) green peas (I did not add)

G- 1 can (4 ounces) pimento (I did not add)

1- Wash chicken and divide each chicken piece in two. Dry and rub with seasoning included in B. Set in refrigerator for several hours or overnight.

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(side note –  I didn’t let it marinate, I just rub it on the chicken and then just started cooking it, I forget this step when I make this dish and I need to plan ahead and let it marinate overnight, so plan ahead and I HIGHLY recommend letting the chicken marinate)

2-In a caldero

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or heavy kettle, heat fat (I used vegetable oil)

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brown rapidly salt pork

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and ham.

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Reduce heat to moderate, add chicken pieces, and cook for 5 minutes.

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3- Reduce heat to low, add ingredients included in D,

onion, green pepper, 3 sweet chili peppers, 1 tomato, 6 cilantro leaves (chopped)

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Normy approves!

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and sauté for 10 minutes, stirring occasionally.

4- Meanwhile, drain liquid from can peas into measuring cup and add enough water to measure 2 1/2 cups, if regular rice is used, or 3 1/2 cups, if long grain rice is used. Reserve peas. Heat liquid and reserve. – For this step I skipped the peas – I just added the water

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5- Add to the kettle ingredients included in E and mix over moderate heat for 2 minutes.

1/2 teaspoon salt,

10 olives stuffed with pimento, (I LOVE green olives so I added more than the recipe called for)

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1 tablespoon capers,

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1/4 cup tomato sauce,

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2 tablespoons fat or Achiote Coloring, (I used two of these packets, you can get them at king soopers, wal mart or spanish/latin grocery store)

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3 cups rice

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6- Add reserved hot liquid to kettle, mix well, and cook, uncovered, over moderate heat, until rice is dry.

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7- With a fork, turn rice from bottom to top.

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8- Cover kettle and cook over low heat for 40 minutes. Halfway during this cooking period, turn Rice over again.

9- Add peas, turn rice once more, cover, and cook for 15 minutes over low heat. (again I skipped this part and did not add the peas)

10- Spoon rice into a serving platter.

11- Heat pimento in their juice, drain, and garnish the rice. Serve at once. (I skipped the pimento part as well, I was going to add them, but there was already pimento in the olives, so I felt that was enough).

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Here is that recipe for you again from the book:
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Balsamic & Hoisin Barbecue Chicken

Recipe

c. balsamic vinegar
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½ c. hoisin sauce
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1 lime, juiced
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½ t. red pepper flakes
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2 garlic cloves, minced
a few cracks of black pepper
6 chicken legs
2 green onions, sliced on the bias (for garnish, if desired)
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1.Combine all ingredients in a medium bowl.
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Pour half into a plastic ziptop bag with 6-8 chicken legs and marinate for a couple of hours or longer.

2.Pour the remaining sauce into a small sauce pan
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and bring to a boil over medium-high heat.

Lower heat and simmer until thickened and reduced, about 7 minutes. Whisk occasionally to prevent the sauce from sticking and burning.

3.Preheat the oven to 400F. Line a jelly roll pan or baking sheet with foil and put a cooling rack onto the pan. Arrange the marinated chicken legs on the rack.
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Bake for 20 minutes, then baste with sauce and turn over the chicken.
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Bake for another 10 minutes, baste again and bake another 10 minutes, for a total of 40 minutes.

4.Baste the legs one last time as you pull them out of the oven. Garnish with green onions, if desired.
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here is that recipe for you again:
1 c. balsamic vinegar
½ c. hoisin sauce
1 lime, juiced
½ t. red pepper flakes
2 garlic cloves, minced
a few cracks of black pepper
6 chicken legs
2 green onions, sliced on the bias (for garnish, if desired)

1.Combine all ingredients in a medium bowl. Pour half into a plastic ziptop bag with 6-8 chicken legs and marinate for a couple of hours or longer.

2.Pour the remaining sauce into a small sauce pan and bring to a boil over medium-high heat. Lower heat and simmer until thickened and reduced, about 7 minutes. Whisk occasionally to prevent the sauce from sticking and burning.

3.Preheat the oven to 400F. Line a jelly roll pan or baking sheet with foil and put a cooling rack onto the pan. Arrange the marinated chicken legs on the rack. Bake for 20 minutes, then baste with sauce and turn over the chicken. Bake for another 10 minutes, baste again and bake another 10 minutes, for a total of 40 minutes.

4.Baste the legs one last time as you pull them out of the oven. Garnish with green onions, if desired.

Baked asparagus & mushrooms with balsamic butter sauce

Happy Friday ALL! YAY! I LOVE Friday so much! Because at 5PM I don’t have to come back to work for 2 days and that is A GREAT FEELING!!!

So I have made this recipe before baked asparagus with balsamic butter sauce and it is my most favorite way to have asparagus!

So then one day I had some shrooms in my fridge and I didn’t know what I should make with them so I added them to the asparagus

so make the recipe above as it says: (I doubled the recipe)

I used 2 bunches of asparagus (if you aren’t doubling the recipe only use 1 bunch of asparagus) and I cut off the ends and then I cut them in half, so when eating you just pop them in your mouth and don’t have to worry about cutting them.
16 oz of white mushrooms, washed and sliced thick
cooking spray
salt and pepper to taste
4 tablespoons butter
2 tablespoons soy sauce
2 teaspoon balsamic vinegar

Preheat oven to 400 degrees F (200 degrees C).
Arrange the asparagus on a baking sheet. Coat with cooking spray,
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Then place the sliced mushrooms over the asparagus
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and season with salt and pepper.

Bake asparagus and mushrooms 15 minutes in the preheated oven, or until tender. When they are done baking I added a little more salt and pepper to taste
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Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

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So damn GOOD! You will want to make this again and again!!

Mahogany Glazed Chicken

Recipe
■chicken breasts (or breasts and thighs – whatever combination you prefer)
■5-6 Tbsp Apricot preserves
■2-3 Tbsp balsamic vinegar
■2-3 Tbsp soy sauce
■4 tsp Dijon mustard
■To taste salt and pepper
■1 cup chicken broth
■1- 1 1/2 tsp grated peeled fresh ginger
■1-2 mandarin orange “fruit cups” (I ended up not using these)
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Preheat oven to 450oF. If using bone-on chicken, place chicken pieces bone side down in pan. Otherwise, arrange in a baking dish.

In small bowl, stir preserves,
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vinegar,
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soy sauce,
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ginger, and Dijon
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until blended.
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Pour broth around chicken in the pan.
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Brush one–third of glaze over chicken pieces. Sprinkle with salt and freshly ground black pepper.
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Roast chicken pieces 10 minutes, then brush with half of remaining glaze. Repeat every 10 minutes glazing pieces until thermometer inserted into meat (without touching bone) reaches 165oF.

Remove chicken pieces to a plate and let stand at least 5 minutes
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so juices can redistribute. While chicken is resting, stir pan drippings over stove to thicken and reduce. You can add a little cornstarch to cold water and add to drippings if they are not thickening. When sauce is consistency that you want, add about 2 handfuls of oranges (optional). Pour over chicken and serve.
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I served mine with tomato, avocado salad
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Adobo Salmon

So I make this rub (Adobo) for pork Roast and I’ve done it on chicken too, so I was like hmmm why not try it on salmon? so here we go…

Here is the recipe I use for Pork Roast, but this time for Salmon

I didn’t measure I just went with it…It wasn’t as good as it tastes on the pork. But it wasn’t horrible.

So I used 4 pieces of Salmon 2 8oz Pieces, and 2 6oz pieces 8oz for Normy and 6oz for me
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Started with 4 garlic cloves smashes and minced (one clove per piece of Salmon was my thinking)
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I added the garlic to a small bowl that had dried oregano (about a tablespoon) and some olive oil (guessing a couple of tablespoons)
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Then I added balsamic vinegar (about a tablespoon), and salt (1 teaspoon), pepper, to taste and 1/2 a packet of sazon

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I mixed it all together and then rubbed it on the salmon pieces
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preheat oven to 425 degrees and place salmon on foil lined pan, and bake for 10-12 minutes, I like my salmon a little raw on the inside so you may want to check it after 12 minutes and see if its done enough for you.
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serve warm
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The Best Broccoli Salad

Recipe Adapted from: http://www.melskitchencafe.com/

Dressing:
3/4 cup light or regular mayonnaise
1/4 cup granulated sugar
1 tablespoon balsamic vinegar

Salad:
1 1/2 pounds fresh broccoli, chopped into small bite-sized pieces
1 cup golden raisins (optional) (I didn’t add)
3/4 cup sunflower seeds
1 small shallot or red onion, finely diced (about 1/4 cup)
1 cup shredded sharp cheddar cheese
6 slices bacon, cooked and crumbled
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In a small bowl, whisk together all of the dressing ingredients. Set aside.
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In a large bowl, toss the salad ingredients together.
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Pour the dressing over the broccoli mixture
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and toss to coat all the ingredients with the sauce.
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Chill in the refrigerator for at least 2 hours before serving. Right before serving, give the salad another good toss to recombine any dressing that may have settled at the bottom.

Here’s that recipe for you again:

Dressing:

3/4 cup light or regular mayonnaise
1/4 cup granulated sugar
1 tablespoon balsamic vinegar

Salad:
1 1/2 pounds fresh broccoli, chopped into small bite-sized pieces
1 cup golden raisins (optional)
3/4 cup sunflower seeds
1 small shallot or red onion, finely diced (about 1/4 cup)
1 cup shredded sharp cheddar cheese
6 slices bacon, cooked and crumbled

In a small bowl, whisk together all of the dressing ingredients. Set aside.

In a large bowl, toss the salad ingredients together. Pour the dressing over the broccoli mixture and toss to coat all the ingredients with the sauce. Chill in the refrigerator for at least 2 hours before serving.

Right before serving, give the salad another good toss to recombine any dressing that may have settled at the bottom.

Sweet & Sticky Baked Chicken Drumsticks

Recipe adapted from http://www.thenovicechefblog.com/

1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup light brown sugar, packed
2 tablespoons low-sodium soy sauce
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 teaspoon fresh cracked black pepper
6 chicken drumsticks, about 1.25 pounds
a few pinches chopped fresh parsley
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In a medium bowl, whisk together balsamic vinegar,
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honey,
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brown sugar,
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soy sauce,
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garlic, ginger and cracked black pepper.
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Pour into a large ziplock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for 8 hours, or overnight, giving the bag a shake whenever you think about it. (I just did it in a big bowl)
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Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a Cooling Rack on top.

Remove the chicken from the bag, reserving the marinade, and place the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.
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While the chicken is baking, place the leftover marinade in a small saucepan.
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Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.

Remove drumsticks from oven (after first 25 minutes of cooking) and heavily coat with the thickened marinade, using a silicone pastry brush. Return to the oven and cook for 10 more minutes. Coat the drumsticks again and return to oven to cook for 5 more minutes, or until an internal temperate of 160°F is reached.

Coat the drumsticks one last time, with any remaining sauce, and sprinkle with parsley. Serve immediately.
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Here’s the recipe again:

1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup light brown sugar, packed
2 tablespoons low-sodium soy sauce
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 teaspoon fresh cracked black pepper
6 chicken drumsticks, about 1.25 pounds
a few pinches chopped fresh parsley

In a medium bowl, whisk together balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger and cracked black pepper. Pour into a large ziplock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for 8 hours, or overnight, giving the bag a shake whenever you think about it.

Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a Cooling Rack on top.

Remove the chicken from the bag, reserving the marinade, and place the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.

While the chicken is baking, place the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.

Remove drumsticks from oven (after first 25 minutes of cooking) and heavily coat with the thickened marinade, using a silicone pastry brush. Return to the oven and cook for 10 more minutes. Coat the drumsticks again and return to oven to cook for 5 more minutes, or until an internal temperate of 160°F is reached.

Coat the drumsticks one last time, with any remaining sauce, and sprinkle with parsley. Serve immediately.