CHICKEN IN WINE SAUCE-EL SALVADOR
This recipe comes from El Salvador, and is very similar to the Latin American dish "arroz con pollo". However, with arroz con pollo the rice is cooked with the chicken, where this dish does not have rice cooked in it. If you wish, you may serve it over rice.
Provided by breezermom
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the chicken pieces; pat dry with paper toweling. In a large skillet over medium heat, brown the chicken pieces in hot oil on all sides for 15 minutes. Remove the chicken from the skillet.
- Add the onion to the drippings in the skillet; cook until tender but not brown. Drain off the fat. Return the chicken to the skillet.
- Combine wine, vinegar, Worcestershire sauce, salt, garlic powder, coriander, and red pepper. Pour over the chicken in the skillet. Bring to a boil; reduce heat. Cover and simmer for 25 minutes.
- After 25 minutes, stir in green pepper, prunes, olives, tomato paste, and capers. Cover and simmer about 20 minutes more or till the chicken is tender. Skim off the fat. Transfer chicken and sauce to a heated serving platter and enjoy!
Nutrition Facts : Calories 385.4, Fat 22.1, SaturatedFat 5.6, Cholesterol 86.2, Sodium 670.8, Carbohydrate 18.9, Fiber 2.7, Sugar 10.5, Protein 22.8
PUPUSAS
From the streets of El Salvador, these are masa 'cakes' with a filling that is fried. The usual fillings are meat or cheese but there is no reason why beans etc could not be used.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix the masa harina, water into a dough which is soft but not sticky. Be prepared to add more flour if necessary. If it is too dry, add more water.
- To make a 3 inch round pupusa, take about half a cup of dough and roll it into a ball. flatten with your hand.
- Put the filling in the centre [in this case, cheese, cilantro, salt and pepper].
- Work the edges up over the filling and again form a ball, completely enclosing the filling.
- Flatten each ball to about 1/4 inch or less and cook the pupusas on a hot, lightly oiled griddle for about 3 minutes per side, or until both sides are lightly browned.
- Serve warm.
SEMITA DE PIñA (SALVADORAN JAM-FILLED PASTRY)
Semita, a popular pastry in El Salvador, is basically a tart of bread dough filled with jam or other rich fillings. Semita de piña, with a tasty pineapple filling, is a favorite. Prep time includes rising and resting. Posted for ZWT.
Provided by Chef Jean
Categories South American
Time 3h10m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Add the milk, butter, sugar and salt to a saucepan and heat, stirring until the butter is melted and the sugar is dissolved. Remove from heat and set aside to cool until lukewarm.
- Mix the warm water and yeast together in a small bowl and set aside for 5-10 minutes to activate the yeast.
- Add 4 cups of the flour to large mixing bowl. Make a well in the center of the flour and add the yeast mixture, warm milk and beaten eggs. Stir with a wooden spoon to mix the ingredients and bring the dough together.
- Remove the dough to a floured work surface and knead, adding extra flour as needed until the dough is no longer sticking to your hands and is silky and elastic. Remove the dough to a large, lightly oiled bowl. Cover with a clean towel or plastic wrap and set in a warm corner until doubled in size, about 1 to 1 1/2 hours.
- Remove the dough to a lightly floured work surface and punch it down with your fists to deflate it. Cut the dough into 2 equal-sized portions. Roll out one of the portions out to fit the bottom of a greased, 11x17-inch baking pan. Place the dough in the baking pan and trim it to fit, saving the trimmings. Mix together the pineapple preserves and cinnamon and spread over the bottom dough, leaving a 1-inch border around the edges.
- Cut about 1/4 of the dough off the second doughball and set it aside. Roll the remaining dough out to fit the baking pan as a top for the semita. Lay the second layer over the pineapple filling and trim it to fit the pan. Press down the edges of the semita with a fork to seal. Knead the remaining dough and trimmings into a ball and roll it out to around 1/4-inch thick and about 10 inches long. Cut the dough into long strips about 1/4-inch wide.
- Preheat oven to 350°F Beat the remaining egg with the milk or water. Brush the top of the semita with the egg wash. Lay the strips of dough on the semita in a criss-cross pattern, trimming them to fit. Brush the dough strips with egg wash and sprinkle the whole top of the pastry with a liberal amount of sugar. Set the semita aside to rest for about 30 minutes.
- Poke the semita all over with a toothpick to prevent the pastry from overpuffing as it bakes. Bake for 30 to 40 minutes, or until the semita is golden brown on top. Remove and cool. Cut into 12 portions and serve with coffee, tea or hot chocolate.
- Variations:.
- Pineapple preserves is the most common jam filling, but try other tropical fruit jams such as mango or guava. Other good choices are fig, plum or raspberry preserves.
- Grate panela sugar over the top of the jam, or sprinkle it with brown sugar to sweeten it up a bit.
Nutrition Facts : Calories 439.1, Fat 10.5, SaturatedFat 5.9, Cholesterol 84.8, Sodium 356.6, Carbohydrate 77.2, Fiber 2.2, Sugar 27.9, Protein 8.5
CHICKEN IN WHITE WINE SAUCE
Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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