A Latin Dish

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Here comes an other recipe your way!

And guess what?! Its super easy, and not to mention delicious!

We assure you, this is a dish you will love. No joke.

We found this recipe on the food network website, here’s the link.

should we just get to the point?

probably…

Here’s what:

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It looks like a lot but no, its not.

In the back (left to right):

Chicken spices, Olive oil, Garlic Powder, Paprika Powder, Corriander Powder, Cumin powder, Tomato Sauce, Spanish olive with pimentos.

in the middle (left to right):

Rice, chopped onions, chicken stock, lemon, butter, chopped parsley, chicken.

in the front (left to right):

chopped peppers and tomatoes.

Ok, so…

Here’s How:

Before we move to the main process, we have an issue.

The recipe we used called for a spice called Sazon, which we couldn’t find anywhere.

So we found a recipe for that and made the spice mix at home.

Its done by mixing together 1tsp of ground cumin, 1tsp of garlic powder, 1 tsp of paprika powder, 1 tsp of coriander powder, and 1 tsp of salt.

done.

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Back to the real recipe:

Take 2 tbsp of butter and place them in a pan with 1 tbsp of olive oil.

On medium heat, mix them till the butter melts into the oil.

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Once that’s done, Put in your diced chicken (1lb, almost 500 g). Add some salt and pepper.

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Mix them around till they are done, and slightly browned.

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next add in your rice, 2 cups to be exact.

mix them around for an other 1-2 min.

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Next, take your chicken stock cubes.

( We used them only because we don’t have ready sold chicken stock in supermarkets )

Take two and place a tiny bit of boiling water, mix them together, to have the cube melted.

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Then we added water to it to have our 3 cups of chicken stock.

back to the chicken…

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Add in the chicken stock you just made!

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Add to that 1 tsp of chicken seasoning.

Add 1 tbsp of the sazon mix.

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Next add 1 cup of tomato sauce.

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Now mix all that together and leave it on the stove for about 13 min.

Leave that and lets move on to the salsa!

Place your 1 cup of chopped olives in a bowl,

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Add in 2 chopped tomatoes.

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Next add in your chopped green bell pepper and small chopped onion.

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Add in your 1/4 cup of chopped parsley and the juice of 1/2 lemon.

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Now MIX!

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It just looks so refreshing!

Lets move onto the avocado sour cream…

You open up your 2 avocados, and take out the seed. Then scoop out the avocado.

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And place it into your food processor.

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Add in juice of 1/2 a lemon.

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Add in 1 clove of garlic.

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And finally add in your one cup of sour cream

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Now work it!

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It gives you this beautiful pastel green color!

Now just stare, and admire your sour cream mix.

keep doing that for… as long as you can…

Okay, okay, so people started to tell you they wanna eat…

Fine! back to making the food.

move it into a bowl, and garnish with a little bit of parsley.

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By now your rice is probably done.

just put it all together into a serving plate.

I decided to garnish it with the salsa on top.

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This dish was absolutely delish!

Everyone in our house hold loved it, even our visiting one year old niece!

Recipe  ( from foodnetwork website with slight changes) :

Ingredients:

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 pound boneless, skinless chicken tenders, breasts or thighs, cut into bite size pieces
Salt and pepper
2 cups white rice
3 cups chicken stock, available in paper boxes on the soup aisle of market
1 teaspoon poultry seasoning
1 tablespoon (3 teaspoons) Sazon seasoning blend (recommended: Goya) with Mexican and Spanish foods in market
1 cup tomato sauce

Olive and Pepper Salsa:
1 cup Spanish olives with pimentos, drained and chopped
2 vine ripe tomatoes, seeded and chopped
1 small green bell pepper, seeded and chopped
1 small white skinned onion, chopped
Several drops hot sauce
1/4 cup chopped fresh flat-leaf parsley, a handful
1/2 lemon or lime, juiced
Salt
Avocado and Garlic Sour Cream:2 ripe avocados, pitted and spoon flesh from skins
1/2 lemon, juiced
1 clove garlic
Salt
1 cup sour cream
Directions
Preheat a medium pot over medium heat, add extra-virgin olive oil and butter. When butter melts into oil, add cut up chicken. Season the chicken with salt and pepper. Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes. Add chicken stock, poultry seasoning, Sazon seasoning, tomato sauce and raisins. Bring the stock to a quick boil, 2 or 3 minutes. When the liquid boils, reduce heat to low and cook 13 to 15 minutes, until rice is tender but still a little chewy in the center.While the rice and chicken are working, prepare the salsa. Combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste. Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.Stir 1/2 cup of prepared Olive and Pepper Salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes.

Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping.

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/latin-chicken-and-rice-pot-recipe/index.html?oc=linkback

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