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Cuban Braised Chicken
Cuban Style Chicken
Cuban Pork Roast
Cuban Rice With Pork and Corn
Cuban Black Beans And Rice
Cuban Style Roasted Sweet Potatoes
Cuban Home Style Red Beans with Pork
Cuban Rice
Cuban Braised Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pound whole chicken
3/4 teaspoon Kosher salt
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon black pepper
2 cloves garlic -- minced
1/2 cup sour orange juice (see note)
1 medium onion -- thinly sliced
2 tablespoons olive oil
Wash chicken, dry and cut into serving pieces. Remove any excess fat
and discard. Place chicken into a large self sealing storage bag. In a small
bowl combine salt, oregano, cumin, pepper and sour orange juice. Pour
marinade over chicken, add onion, seal and marinate, refrigerated, for 2
hours to overnight, turning occasionally.
Remove chicken from bag reserving marinade. In a large skillet, over medium
heat, brown chicken, in olive oil, on all sides, about 10 minutes. Turn heat
to medium low and cook 10 minutes longer. Transfer chicken to a plate and keep
warm. Drain excess fat from skillet. Add reserved marinade, with onion, to pan
along with chicken. Bring to a boil, reduce heat and simmer, covered, 30
minutes. Remove chicken to platter and keep warm. Turn heat to high, bring pan
juices to a boil, scraping any browned bits from bottom of pan. When sauce has
thickened slightly pour over chicken or serve in a small bowl on the side.
Serving Ideas : Serve with fried plantains and white rice.
NOTES : If you cannot get sour orange juice you can make your own by
combining 1/4 cup lime juice with 1/4 cup orange juice.
Cuban Style Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless skinless chicken breast halves
black pepper -- to taste
1 tablespoon olive oil
1/2 cup onion -- chopped
1/2 cup green pepper -- chopped
1 jalapeno pepper -- seeded and chopped
1 clove garlic -- minced
1 teaspoon cumin
1 medium tomato -- peeled and chopped
1 tablespoon lemon juice
1 16 oz. can black beans -- rinsed and drained
Place chicken breasts between two sheets of plastic wrap and pound
until 3/4 inches thick, then sprinkle with freshly ground pepper to taste.
In a 12-inch skillet, saute chicken in olive oil about three minutes on each
side, remove from pan. Add the onion, green pepper, jalapeno pepper and
garlic to bottom of pan without wiping out, so as to deglaze. Cook two
minutes, or until onions are softened. Stir in cumin, tomatoes, lemon juice
and black beans. Return chicken to pan, cover and simmer 20 minutes.
Remove lid and continue to cook until chicken is cooked, about 10 minutes.
NOTES : Dish can be prepared a day ahead of time and refrigerated. To
reheat place in a preheated 350 F oven for 15 - 20 minutes, checking
often, or in the microwave on med-high for 5 - 6 minutes, checking often.
Cuban Pork Roast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pound Boston butt pork roast -- boneless
3 cloves garlic -- minced
1 teaspoon oregano
1 teaspoon Kosher salt
1/2 teaspoon black pepper
6 cloves garlic -- coarsely chopped
2 tablespoons sour orange juice (see note)
1 tablespoon cilantro -- chopped
2 teaspoons Kosher salt
1 teaspoon black pepper
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon thyme
1 cup sour orange juice (see note)
1/4 cup water
1 onion -- thinly sliced
Preheat oven to 250 F. Rinse and pat dry pork roast. Using a sharp knife
cut 1/4 inch long and deep holes all around roast. In a small bowl combine 3
cloves garlic, 1 teaspoon oregano, 1 teaspoon Kosher salt and 1/2 teaspoon
pepper and make a paste. Rub this paste all over roast pressing it down into
precut slits. Place roast in a large self sealing plastic storage bag.
In blender, or food processor, combine remaining garlic, 2 tablespoons
sour orange juice, cilantro, 2 teaspoons Kosher salt, 1 teaspoon black
pepper, cumin, 1 teaspoon oregano and thyme. Process until smooth. Pour in
1 cup sour orange juice and pulse to combine. Pour marinade over pork roast,
seal bag and marinate, refrigerated, overnight, turning several times.
Take roast out of refrigerator 2 hours prior to cooking. Remove roast
from bag reserving marinade, and place in a oven proof baking dish. Pour
marinade into bottom of dish, place in the oven and bake 5 - 6 hours
basting frequently. Roast should be very soft and on the verge of falling
apart. If it is not browned as deeply as you like, raise oven temperature to
400 F the last 20 - 30 minutes.
Remove roast from pan and let rest 30 minutes. Place roasting pan on top
of stove over medium heat and add water. Stir to loosen browned bits on
bottom of pan. Strain. Slice pork thinly, arrange on platter and pour
juices over. Top with thin slices of onion and serve.
NOTES : Sour orange juice can be made by combining 1/2 lime juice and 1/2
orange juice.
Cuban Rice With Pork and Corn
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean pork -- cut in 1/2" cubes
2 cups chicken stock
1 teaspoon paprika
salt -- to taste
1/4 cup olive oil
1 onion -- chopped
1 red bell pepper -- cut into 1" squares
1 clove garlic -- mashed
2 cups rice
1 teaspoon bijol
1 cup frozen corn -- defrosted
Dust pork with paprika and salt. Heat oil in a heavy saucepan over medium
heat. Add pork and cook until browned on all sides. Remove to paper towel
to drain. Add onion to pan and saute until soft, about 5 minutes. Add red
bell pepper and garlic and cook 5 minutes longer. Add rice, reserved pork,
bijol and 2 cups chicken stock. Bring to a boil, reduce heat, cover and simmer
10 minutes. Remove from heat and let sit 10 minutes.
Cuban Black Beans And Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup onion -- chopped
1 cup green bell pepper -- chopped
3/4 cup carrots -- chopped
1 cup orange juice
2 teaspoon paprika
1 teaspoon ground coriander
1/8 teaspoon crushed red pepper
1 14 oz. can whole tomatoes -- reserve juice
2 cloves garlic -- finely chopped
1 15 oz. can black beans -- rinsed and drained
4 cups brown rice -- cooked
1 cup plain nonfat yogurt
1 lime -- cut into 6 wedges
Heat onion, bell pepper, carrots, orange juice, paprika, coriander, red
pepper, tomatoes and garlic to boiling in 2-quart saucepan; reduce heat. Cover
and simmer about 45 minutes, stirring occasionally, until thick. Remove from
heat and stir in beans. Place 1 cup of the bean mixture in blender or food
processor. Cover and blend about 30 seconds or until smooth. Stir blended
mixture into bean mixture in saucepan. Cook over medium heat about 3 minutes
or until hot. Serve over rice and with yogurt and lime wedges
Cuban Style Roasted Sweet Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large sweet potatoes -- peeled and quartered
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 clove garlic -- minced
3 tablespoons lime juice
2 tablespoons parsley -- minced
1 tablespoon cilantro -- minced
Preheat oven to 400 F. Put potatoes in large bowl; add 2 tablespoons of the
olive oil, salt and pepper. Mix well. Spoon into 13- by 9-inch baking pan and
bake 25 minutes. Stir once during cooking time. Stir in garlic and 1
tablespoon of the lime juice. Cook until just tender when pierced with knife,
about 5 minutes. Remove from oven; stir in remaining tablespoon olive oil, 2
tablespoons lime juice, parsley and cilantro.
Cuban Home Style Red Beans with Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 cups cold water
3 medium carrots -- cut into 1" pieces
3 bay leaves
3 medium onions -- coarsely chopped
1 pound dried red kidney beans -- rinsed
1/4 cup canola oil
2 pounds pork chops -- trimmed of fat
salt and pepper -- to taste
8 ounces tomato sauce
1/2 cup cilantro -- chopped
1 tablespoon fresh lemon juice
1 tablespoon garlic -- minced
1/2 teaspoon rosemary -- minced
In a large casserole combine water, carrots, bay leaves, half the chopped
onion and the beans and bring to a boil over high heat. Reduce heat,
cover and simmer until beans are just tender, about 1 hour and 15 minutes.
Meanwhile, heat the oil in a large skillet. Add the pork chops, season
with salt and pepper and cook over moderate heat until well browned, about
5 minutes per side. Add the remaining onions and cook, stirring occasionally,
until the onions are softened, about 5 minutes. Add the tomato sauce,
cilantro, lemon juice, garlic and rosemary and stir, scraping up any browned
bits from the bottom of the pan.
When beans are tender, add pork chops and their sauce to the casserole and
stir gently to combine. Bring to a boil, reduce heat, cover and simmer until
meat is tender, about 50 minutes. Discard bay leaves. Using a large fork or
tongs remove meat from casserole and discard all bones. Return meat to
casserole and stir into beans. Season with salt and pepper and serve.
Serve with rice.
NOTES : Cooked beans with pork can be refrigerated for up to 3 days.
Reheat gently.
Cuban Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 16 oz. can peas -- with juice
3 cups long-grain white rice -- cooked
8 ounces mushrooms
1/2 pound ham -- 1/4" dice
2 medium onion -- diced
1 stick butter
2 tablespoons extra-virgin olive oil
2 tablespoons sugar
2 tablespoons salt -- optional
1 teaspoon garlic powder
1/2 teaspoon red pepper
1/2 teaspoon black pepper
In a 4-quart saucepan add the can of peas, liquid and all, into warm
rice and cover pot so rice will absorb most of pea liquid. Cut mushrooms into
1/4-inch slices and dice ham and onion.
Heat 12-inch frying pan over high heat. Add 1/2 stick of butter. Once
the butter melts add mushrooms to pan. Do not stir or turn for 2 minutes.
After 2 minutes turn mushrooms and add onion and remaining butter. After 2
more minutes stir once and add ham cubes and olive oil. Reduce heat to
medium and cook while stirring constantly for 1 more minute to warm ham.
Pour contents of frying pan into pot with rice and peas and then add all
spices. Mix well and serve.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Cuban Style Chicken
Cuban Pork Roast
Cuban Rice With Pork and Corn
Cuban Black Beans And Rice
Cuban Style Roasted Sweet Potatoes
Cuban Home Style Red Beans with Pork
Cuban Rice
Cuban Braised Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pound whole chicken
3/4 teaspoon Kosher salt
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon black pepper
2 cloves garlic -- minced
1/2 cup sour orange juice (see note)
1 medium onion -- thinly sliced
2 tablespoons olive oil
Wash chicken, dry and cut into serving pieces. Remove any excess fat
and discard. Place chicken into a large self sealing storage bag. In a small
bowl combine salt, oregano, cumin, pepper and sour orange juice. Pour
marinade over chicken, add onion, seal and marinate, refrigerated, for 2
hours to overnight, turning occasionally.
Remove chicken from bag reserving marinade. In a large skillet, over medium
heat, brown chicken, in olive oil, on all sides, about 10 minutes. Turn heat
to medium low and cook 10 minutes longer. Transfer chicken to a plate and keep
warm. Drain excess fat from skillet. Add reserved marinade, with onion, to pan
along with chicken. Bring to a boil, reduce heat and simmer, covered, 30
minutes. Remove chicken to platter and keep warm. Turn heat to high, bring pan
juices to a boil, scraping any browned bits from bottom of pan. When sauce has
thickened slightly pour over chicken or serve in a small bowl on the side.
Serving Ideas : Serve with fried plantains and white rice.
NOTES : If you cannot get sour orange juice you can make your own by
combining 1/4 cup lime juice with 1/4 cup orange juice.
Cuban Style Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless skinless chicken breast halves
black pepper -- to taste
1 tablespoon olive oil
1/2 cup onion -- chopped
1/2 cup green pepper -- chopped
1 jalapeno pepper -- seeded and chopped
1 clove garlic -- minced
1 teaspoon cumin
1 medium tomato -- peeled and chopped
1 tablespoon lemon juice
1 16 oz. can black beans -- rinsed and drained
Place chicken breasts between two sheets of plastic wrap and pound
until 3/4 inches thick, then sprinkle with freshly ground pepper to taste.
In a 12-inch skillet, saute chicken in olive oil about three minutes on each
side, remove from pan. Add the onion, green pepper, jalapeno pepper and
garlic to bottom of pan without wiping out, so as to deglaze. Cook two
minutes, or until onions are softened. Stir in cumin, tomatoes, lemon juice
and black beans. Return chicken to pan, cover and simmer 20 minutes.
Remove lid and continue to cook until chicken is cooked, about 10 minutes.
NOTES : Dish can be prepared a day ahead of time and refrigerated. To
reheat place in a preheated 350 F oven for 15 - 20 minutes, checking
often, or in the microwave on med-high for 5 - 6 minutes, checking often.
Cuban Pork Roast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pound Boston butt pork roast -- boneless
3 cloves garlic -- minced
1 teaspoon oregano
1 teaspoon Kosher salt
1/2 teaspoon black pepper
6 cloves garlic -- coarsely chopped
2 tablespoons sour orange juice (see note)
1 tablespoon cilantro -- chopped
2 teaspoons Kosher salt
1 teaspoon black pepper
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon thyme
1 cup sour orange juice (see note)
1/4 cup water
1 onion -- thinly sliced
Preheat oven to 250 F. Rinse and pat dry pork roast. Using a sharp knife
cut 1/4 inch long and deep holes all around roast. In a small bowl combine 3
cloves garlic, 1 teaspoon oregano, 1 teaspoon Kosher salt and 1/2 teaspoon
pepper and make a paste. Rub this paste all over roast pressing it down into
precut slits. Place roast in a large self sealing plastic storage bag.
In blender, or food processor, combine remaining garlic, 2 tablespoons
sour orange juice, cilantro, 2 teaspoons Kosher salt, 1 teaspoon black
pepper, cumin, 1 teaspoon oregano and thyme. Process until smooth. Pour in
1 cup sour orange juice and pulse to combine. Pour marinade over pork roast,
seal bag and marinate, refrigerated, overnight, turning several times.
Take roast out of refrigerator 2 hours prior to cooking. Remove roast
from bag reserving marinade, and place in a oven proof baking dish. Pour
marinade into bottom of dish, place in the oven and bake 5 - 6 hours
basting frequently. Roast should be very soft and on the verge of falling
apart. If it is not browned as deeply as you like, raise oven temperature to
400 F the last 20 - 30 minutes.
Remove roast from pan and let rest 30 minutes. Place roasting pan on top
of stove over medium heat and add water. Stir to loosen browned bits on
bottom of pan. Strain. Slice pork thinly, arrange on platter and pour
juices over. Top with thin slices of onion and serve.
NOTES : Sour orange juice can be made by combining 1/2 lime juice and 1/2
orange juice.
Cuban Rice With Pork and Corn
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean pork -- cut in 1/2" cubes
2 cups chicken stock
1 teaspoon paprika
salt -- to taste
1/4 cup olive oil
1 onion -- chopped
1 red bell pepper -- cut into 1" squares
1 clove garlic -- mashed
2 cups rice
1 teaspoon bijol
1 cup frozen corn -- defrosted
Dust pork with paprika and salt. Heat oil in a heavy saucepan over medium
heat. Add pork and cook until browned on all sides. Remove to paper towel
to drain. Add onion to pan and saute until soft, about 5 minutes. Add red
bell pepper and garlic and cook 5 minutes longer. Add rice, reserved pork,
bijol and 2 cups chicken stock. Bring to a boil, reduce heat, cover and simmer
10 minutes. Remove from heat and let sit 10 minutes.
Cuban Black Beans And Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup onion -- chopped
1 cup green bell pepper -- chopped
3/4 cup carrots -- chopped
1 cup orange juice
2 teaspoon paprika
1 teaspoon ground coriander
1/8 teaspoon crushed red pepper
1 14 oz. can whole tomatoes -- reserve juice
2 cloves garlic -- finely chopped
1 15 oz. can black beans -- rinsed and drained
4 cups brown rice -- cooked
1 cup plain nonfat yogurt
1 lime -- cut into 6 wedges
Heat onion, bell pepper, carrots, orange juice, paprika, coriander, red
pepper, tomatoes and garlic to boiling in 2-quart saucepan; reduce heat. Cover
and simmer about 45 minutes, stirring occasionally, until thick. Remove from
heat and stir in beans. Place 1 cup of the bean mixture in blender or food
processor. Cover and blend about 30 seconds or until smooth. Stir blended
mixture into bean mixture in saucepan. Cook over medium heat about 3 minutes
or until hot. Serve over rice and with yogurt and lime wedges
Cuban Style Roasted Sweet Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large sweet potatoes -- peeled and quartered
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 clove garlic -- minced
3 tablespoons lime juice
2 tablespoons parsley -- minced
1 tablespoon cilantro -- minced
Preheat oven to 400 F. Put potatoes in large bowl; add 2 tablespoons of the
olive oil, salt and pepper. Mix well. Spoon into 13- by 9-inch baking pan and
bake 25 minutes. Stir once during cooking time. Stir in garlic and 1
tablespoon of the lime juice. Cook until just tender when pierced with knife,
about 5 minutes. Remove from oven; stir in remaining tablespoon olive oil, 2
tablespoons lime juice, parsley and cilantro.
Cuban Home Style Red Beans with Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 cups cold water
3 medium carrots -- cut into 1" pieces
3 bay leaves
3 medium onions -- coarsely chopped
1 pound dried red kidney beans -- rinsed
1/4 cup canola oil
2 pounds pork chops -- trimmed of fat
salt and pepper -- to taste
8 ounces tomato sauce
1/2 cup cilantro -- chopped
1 tablespoon fresh lemon juice
1 tablespoon garlic -- minced
1/2 teaspoon rosemary -- minced
In a large casserole combine water, carrots, bay leaves, half the chopped
onion and the beans and bring to a boil over high heat. Reduce heat,
cover and simmer until beans are just tender, about 1 hour and 15 minutes.
Meanwhile, heat the oil in a large skillet. Add the pork chops, season
with salt and pepper and cook over moderate heat until well browned, about
5 minutes per side. Add the remaining onions and cook, stirring occasionally,
until the onions are softened, about 5 minutes. Add the tomato sauce,
cilantro, lemon juice, garlic and rosemary and stir, scraping up any browned
bits from the bottom of the pan.
When beans are tender, add pork chops and their sauce to the casserole and
stir gently to combine. Bring to a boil, reduce heat, cover and simmer until
meat is tender, about 50 minutes. Discard bay leaves. Using a large fork or
tongs remove meat from casserole and discard all bones. Return meat to
casserole and stir into beans. Season with salt and pepper and serve.
Serve with rice.
NOTES : Cooked beans with pork can be refrigerated for up to 3 days.
Reheat gently.
Cuban Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 16 oz. can peas -- with juice
3 cups long-grain white rice -- cooked
8 ounces mushrooms
1/2 pound ham -- 1/4" dice
2 medium onion -- diced
1 stick butter
2 tablespoons extra-virgin olive oil
2 tablespoons sugar
2 tablespoons salt -- optional
1 teaspoon garlic powder
1/2 teaspoon red pepper
1/2 teaspoon black pepper
In a 4-quart saucepan add the can of peas, liquid and all, into warm
rice and cover pot so rice will absorb most of pea liquid. Cut mushrooms into
1/4-inch slices and dice ham and onion.
Heat 12-inch frying pan over high heat. Add 1/2 stick of butter. Once
the butter melts add mushrooms to pan. Do not stir or turn for 2 minutes.
After 2 minutes turn mushrooms and add onion and remaining butter. After 2
more minutes stir once and add ham cubes and olive oil. Reduce heat to
medium and cook while stirring constantly for 1 more minute to warm ham.
Pour contents of frying pan into pot with rice and peas and then add all
spices. Mix well and serve.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/