Arroz Aguado (Nicaraguan Chicken and Rice Stew)

http://www.seriouseats.com/recipes/2012/06/arroz-aguado-nicaraguan-chicken-and-rice-stew-recipe.html

• For the stew:
• 1 tablespoon vegetable oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 celery stalks, thinly sliced crosswise (about 1 1/2 cups)
• 3 medium carrots, cut into 1/2 inch-thick slices (about 1 1/2 cups)
• 2 whole canned plum tomatoes, sliced into 1/2 inch-thick slices, plus 2 tablespoons liquid
• 4 cloves garlic, smashed
• Kosher salt and freshly ground black pepper
• 2 bone-in, skin-on split chicken breasts, cut in half crosswise (about 1 pound total)
• 4 bone-in, skin-on chicken thighs (about 12 ounces total)
• 1 quart chicken broth
• 3 cups water
• 1 cup long-grain white rice
• 10 to 12 stems fresh cilantro with leaves
• 2 sprigs fresh mint
• 3 medium red potatoes, scrubbed and cut into 1 inch cubes
• 1 medium zucchini, quartered lengthwise and cut into 1/2 inch-thick pieces crosswise (about 1 cup)
•  
• For the Assembly
• 1 cup fresh cilantro leaves, chopped
• 1/4 cup fresh mint, chopped
• 2 limes, cut into wedges
• 1 ripe avocado, cut into1/4 inch cubes
• Pickled jalapeño chiles, to taste

DIRECTIONS

1. 1.
   Heat oil in large pot or Dutch oven over medium-high heat until shimmering. Add onion, celery, carrots, tomatoes and juice, garlic, and 1 teaspoon salt and cook, stirring, until onion is softened and translucent, 5 to 7 minutes.
2. 2.
   Season chicken with salt and pepper and add to pot. Add broth, water, rice, cilantro, and mint. Bring to a boil over high heat, then, reduce heat to medium-low and simmer, skimming surface from time to time. Simmer until chicken is cooked through, about 25 minutes. With tongs, remove chicken and place in bowl. Remove and discard cilantro and mint.
3. 3.
   Stir potatoes and zucchini into pot and cook until fork-tender, about 15 minutes. Meanwhile, using 2 forks, carefully remove and discard chicken skin and bones. Shred chicken and return to pot. Adjust seasonings with salt and pepper.
4. 4.
   Serve in bowls and garnish with mint and cilantro. Serve with limes, avocado, and jalapeños.

Papas Chorreadas (Colombian Potatoes with Cheese and Tomato Sauce)

http://www.seriouseats.com/recipes/2012/10/papas-chorreadas-colombian-potatoes-with-cheese-and-tomato-recipe.html

NGREDIENTS

• 12 medium-sized Yukon gold potatoes (about 2 1/2 pounds)
• Kosher salt
• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 1 (28-ounce) can whole peeled tomatoes, drained and cut into 1/4-inch strips (see note above)
• 1 cup heavy cream
• 6 ounces grated fresh cheese, preferably fresh mozzarella curds (see note above)

DIRECTIONS

1. 1.
   Place potatoes in a large pot and cover with cold water by 2 inches. Salt water generously, then place over high heat. Bring to a boil, and cook until potatoes are completely tender, about 20 minutes after boiling is achieved.
2. 2.
   Meanwhile, heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions and cook, stirring frequently, until lightly softened, about 3 minutes. Add tomatoes and stir to combine. Bring to a boil, adjust heat to maintain a gentle simmer, and cook, stirring occasionally, until almost no liquid remains, about 15 minutes. Add heavy cream, bring to a simmer, and cook until sauce comes together and has the consistency of light paint.
3. 3.
   Drain potatoes and transfer to a serving platter. Season sauce to taste, then stir in grated cheese, heating until cheese just barely begins to melt (it should stay chunky in light curds). Spoon sauce over potatoes, and serve immediately.

Sopa de Albóndigas de Pollo (Chicken Meatball Soup)

http://www.seriouseats.com/recipes/2012/10/sopa-de-albondigas-de-pollo-chicken-meatball-soup-recipe.html

• For the Chicken
• 1 (4-pound) chicken, rinsed and cut into 8 pieces
• 1 medium yellow onion, peeled and quartered
• 1 medium green bell pepper, stemmed, seeded, and quartered
• 5 garlic cloves, peeled and smashed
• 1 sour orange, split in half (see notes above)
• 1/2 cup packed culantro (see notes above)
• 1/4 cup packed mint leaves
• 3 quarts water
• 1 tablespoon salt
• 2 teaspoons whole black peppercorns
•  
• For the Chicken Meatballs
• 1 medium yellow onion, coarsely chopped
• 1/2 medium green bell pepper, stemmed, seeded, and coarsely chopped
• 4 garlic cloves
• 2 teaspoons achiote paste or powdered annato
• 3 tablespoons unsalted butter
• 2 cups corn masa mix, such as Maseca
• 1/2 cup culantro, finely chopped (see notes above)
• 1/4 cup mint leaves, finely chopped
• 2 tablespoons sour orange juice (see notes above)
• Cilantro and mint leaves for garnish

DIRECTIONS

1. 1.
   For the Chicken: Place chicken in Dutch oven or large soup pot. Add onion, pepper, garlic, sour orange, culantro, mint, water, salt, and black pepper. Bring to a boil over high heat. Reduce heat to medium-low and simmer, skimming surface occasionally, until chicken is cooked through, about 15 minutes. With slotted spoon, transfer chicken to large plate. When cool enough to handle, use paper towels to remove chicken skin; discard. Shred chicken finely.
2. 2.
   Strain broth into large bowl. Discard solids and return broth to Dutch oven.
3. 3.
   For the Chicken Meatballs: Place onion, bell pepper, and cloves in bowl of food processor and pulse until mixture is a fine paste. Melt butter in large skillet over medium heat. Add onion mixture and annatto and cook, stirring occasionally, until most of the liquid has evaporated, 5 to 7 minutes. Transfer to large bowl.
4. 4.
   Add corn masa mix, 1 teaspoon salt, 2 cups strained broth, culantro, mint, sour orange juice, and half the shredded chicken. Stir until thoroughly combined. Shape a single 1/2-inch ball of dough. Bring broth to simmer over medium-low heat. Cook meatball until it floats to surface and taste. Add salt to masa mixture if needed.
5. 5.
   Shape dough into 1 1/2-inch balls and add to simmering broth. Cook until meatballs float to surface, 6 to 8 minutes. Return remaining shredded chicken to broth to heat through. Divide meatballs among bowls and ladle broth over. Serve, garnished with cilantro and mint

Colombian-style Beans and Rice

• 1 pound large dried red beans (kidney beans work fine)
• Kosher salt
• 2 tablespoons vegetable oil
• 1/2 pound pork belly, cut into 1-inch cubes
• 2 medium tomatoes, chopped (about 2 cups)
• 1 large onion, chopped (about 1 1/2 cups)
• 1 tablespoon sugar
• 4 cups cooked white rice
• To Serve (all optional):
• Sliced Avocado
• Fried sweet or starchy plantains
• Chicharrones
• Fried Eggs
• Grilled skirt steak
• Ají

DIRECTIONS

1. 1.
   Place beans in a large bowl and add 2 tablespoons salt. Cover with cold water by 6 inches and allow to sit at room temperature overnight. If using a pressure cooker, this step can be skipped.
2. 2.
   The next day, drain beans and set aside. Heat oil in a large heavy-bottomed saucepan or pressure cooker over high heat until shimmering. Add pork belly and cook, stirring occasionally, until well-browned and crisped on all sides, about 10 minutes total. Add tomatoes and onions and cook, stirring frequently until softened, about 3 minutes.
3. 3.
   Add beans, sugar, and 1 tablespoon salt. Cover with water by 2 to 3 inches and bring to a boil. Reduce to a simmer and cook, stirring occasionally and adding water as necessary, until beans are completely softened and liquid is thickened but still soupy, about 3 hours. (If using a pressure cooker, cook on high pressure until beans are tender, about 45 minutes).
4. 4.
   Season beans to taste with more salt and sugar and serve with cooked rice, avocado, plantains, fried eggs, steak, and ají as desired
5. 
   

Aji

• 4 medium roma tomatoes, cut into 1/2- to 1/4-inch dice (about 2 cups)
• 4 scallions, white parts only, split into quarters lengthwise, finely sliced (about 1/4 cup)
• 1/2 cup loosely packed fresh cilantro leaves, finely chopped
• 1 serrano or jalapeño chili, seeds and stems removed, finely chopped (optional)
• Kosher salt
• 1/2 cup cold water
• http://www.seriouseats.com/2012/06/latin-american-cuisine-aji-colombian-style-salsa.html

DIRECTIONS

1. 1.
   Combine tomatoes, scallions, cilantro, and chili in a small bowl. Season generously with salt and let sit 2 minutes until salt dissolves. Add water and stir to combine. Ají can be eaten immediately or stored in a sealed container in the refrigerator for up to 5 days

Rice with Corn Recipe

Ingredients:
3 cups rice 
3 ½ cups water 
¼ cup corn oil 
2 cans of corn (one drained and one with water) 
1 chicken bullion   
2 teaspoons salt or to taste 
2 tablespoons tomato sauce 
1 teaspoon saffron or achiote (annato) -optional for color 
2 teaspoons (4 cloves) of garlic paste or to taste 
1 tablespoon minced fresh cilantro (optional) 
4 tablespoons seasoning check, Sazón or 1 onion finely chopped  and ½ bell pepper chopped 

nstructions:
1. Heat oil in a large saucepan, over medium heat.

2. Add seasoning and onions and peppers, saute for three minutes, add broth, salt, tomato sauce, saffron and garlic. Stir until well blended.

3.  Raise the heat to high and add the water plus water from  one can of corn, reserving corn. When boiling, add washed and drained rice. Reduce heat to medium and cook uncovered until dry. Reduce heat to medium low, cover and cook for 15 minutes.

4. Add corn, stir to mix well with rice and cover. Cook for 20 minutes

Yield: Serves 5.

Note:
a) The amount of water depends on the type of rice you use, it also depends if you like loose or mushy.  I use American Select Rice (long grain) and I cook the rice to be loose and grainy because that's they way my family like it.
For a loose rice grainy rice - use less water.
For a more soft mushy like rice- used more wate

Arroz Poblano

• 1 poblano chile
• 1/2 cup onion, coarsely chopped
• 1 clove garlic, finely chopped
• 1 cup long-grain rice
• 1/4 or 1/2 cup canned corn kernels
• 2-1/2 cups water
• 1 teaspoon chicken bouillon
• 1/4 teaspoon salt

Heat a small skillet over medium-high heat. Heat the chile pepper until the skin begins to blister and turns a dark brown. Turn the pepper until it is evenly roasted on all sides.  Place the pepper in a plastic bag and set aside for 5 minutes. (This causes the pepper to sweat, which makes the skin much easier to remove.)  Peel the blistered skin off of the pepper. Carefully, slice off the top of the pepper. (Cut as close to the stem as possible.) Remove seeds and veins with a spoon. Slice or chop the Poblano chile.

Heat 2 tablespoons of vegetable oil in medium saucepan or skillet over medium-high heat. Saute the onion and the garlic for 1 to 2 minutes. Add the rice and the Poblano chile; saute for 3 minutes. Stir in the corn kernels.  Pour the water over the rice. Season with the chicken bouillon and salt. Cover saucepan and bring rice to a boil. Reduce heat to low and let simmer until all liquid has been absorbed, about 15 to 20 minutes. Enjoy!!!