GUATEMALAN RICE
My Guatemalan sister-in-law taught me how to make this rice. In Guatemala, it is served with almost any meal, and is accompanied by black beans, salsa, and corn tortillas.
Provided by ruth1234
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 26m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat. Add rice, onion, and tomato; cook and stir until rice turns light golden brown, 3 to 4 minutes.
- Stir water, carrot, celery, and chicken bouillon into the skillet. Simmer until most of the water is absorbed, about 8 minutes. Cover and simmer until rice is tender, 5 to 8 minutes more.
Nutrition Facts : Calories 440 calories, Carbohydrate 75.8 g, Cholesterol 0.3 mg, Fat 11.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 1.8 g, Sodium 392.3 mg, Sugar 1.2 g
GUATEMALAN CHICKEN WITH RICE
This is one of my grandma's recipes and I would like to share with all of you, She recently pass away and I miss her so much, This recipe is very special because this is one the first recipes she taught me.. Is one of my favorites, hope you try it.
Provided by Leslie Allen
Categories Chicken
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Take Skin off the chicken and cut off all the fat, Rinse. Place the chicken on a medium pot with water, add onions, black pepper, cloves, chicken bouillon if you don't have bouillon just use regular salt. place the pot on the stove top, on medium heat cover and let it boil for 10 minutes, then add the rice and cilantro, Blend the tomatoes on the blender then add the to chicken. Cook until rice is done.
- 2. Note: Stir constantly after you add the rice, you can add some water while cooking, just don't add to much. Don't forget to remove the cloves before serving they are just for flavor.
GUATEMALAN CHICKEN WITH PINEAPPLE (POLLO EN PINA)
One of our favorite ways to spice up chicken for almost 15 yrs now, and it smells sooo good while it cooks! I wouldn't normally put tomatoes and pineapple together, but it sure works in this recipe from "Betty Crocker's New Int'l Cookbook." It's not as much work as it might appear; most of the cook time is just stove-top simmering.
Provided by winkki
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in lg skillet; cook chicken on med heat until brown on all sides-- approx 15 min.
- Remove chicken, cook onion& garlic in remaining oil until onion is tender, stirring frequently.
- Return chicken to skillet.
- Mix all remaining ingredients except tomatoes (and rice!); pour over chicken.
- Bring to a boil, reduce heat, cover, and simmer 20 min.
- Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through-- approx 20 min.
- Serve with rice.
Nutrition Facts : Calories 666.5, Fat 38.9, SaturatedFat 10.4, Cholesterol 170.2, Sodium 555.4, Carbohydrate 16.5, Fiber 1.9, Sugar 9.9, Protein 43.3
PULIQUE (CHICKEN IN GUATEMALAN PULIQUE SAUCE)
Pulique is a common dish of the Guatemalan highland. I love pulique, and I hope others will love it too! This is my family's recipe.
Provided by El_Ixto
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h45m
Yield 6
Number Of Ingredients 21
Steps:
- Place the chicken thighs, zucchini, potatoes, carrots, chicken broth, and 1 teaspoon of salt into a large pot. Bring to a boil, reduce the heat, and simmer until the chicken is no longer pink and the vegetables are tender, about 20 minutes. Remove the chicken and vegetables from the pot, reserving the broth, and set aside.
- Mix the masa harina with water in a small bowl, and let stand until the corn flour has absorbed the water and made a pliable dough, about 10 minutes. Form the masa dough into a 2 inch ball. Place the dough ball, tomatoes, tomatillos, garlic, onion, guajillo peppers, cinnamon stick, cumin seeds, cloves, peppercorns, epazote, and achiote seed into the broth, bring to a boil, reduce the heat, and simmer until the vegetables are tender, about 20 minutes.
- Discard the cinnamon stick, and remove the vegetables and dough ball from the broth with a strainer. Place them into a blender, and working in batches if necessary, blend the ingredients until mostly smooth. Strain the sauce, and set it aside. Retain about 1/2 cup of broth.
- Heat the olive oil in a large pot over medium heat, and slowly pour the sauce into the hot oil, letting it fry and bubble until it starts to change color, about 3 minutes. Add the chicken, zucchini, potatoes, and carrots to the sauce, pour in about 1/2 cup of reserved chicken broth, and stir. Season with salt to taste, and simmer over low heat for about 10 minutes to blend the flavors.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 46.1 g, Cholesterol 42.6 mg, Fat 18.1 g, Fiber 8.8 g, Protein 18.5 g, SaturatedFat 3.6 g, Sodium 467.2 mg, Sugar 11.1 g
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