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Salvadoran Chicken in White Wine Sauce
Salvadoran Chicken in White Wine Sauce
Holy shitballs; this chicken is good! Marinated chicken thighs are seared then braised with caramelized onions and white wine. At the end, a couple tbsp of butter are thrown into the gravy, making it ever so rich. I’d drink a highball of the gravy if it wasn’t looked down upon. Quite honestly, this entire meal cost less than $5 to make but tastes like $25. Serve with potatoes.
Ingredients
- 6 chicken thighs bone-in skinless
- 2 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 4 tbsp olive oil
- 1 medium white onion sliced
- 1 cup white wine
- 3 bay leaves
- 2 tbsp butter
- 1/2 lime juiced
- 3 tbsp cilantro chopped
Instructions
- Season the chicken thighs with salt, pepper, paprika, and 1 tbsp of olive oil. Marinate for 20 minutes.
- Heat up 2 tbsp of olive oil in a medium sized sauté pan over medium heat. Add in the sliced onions. Season with a little salt.
- Sauté the onions for 20 minutes to caramelize. They will cook down to half the amount. Set aside.
- In a large sauté pan, heat up the rest of the olive oil over medium high heat. Add in the marinated chicken thighs skin side down.
- Brown for 5-6 minutes a side. Remove from the pan.
- Deglaze the pan with the white wine, scraping up the brown bits on the bottom with a wooden spoon. Add in the bay leaves.
- Add in the onions to the sauce. Place the chicken on top of the onions. Bring to a boil. Cover and simmer on medium low heat for 45 minutes.
- Take off the cover and continue to simmer for 10 minutes to reduce the sauce.
- Take off the heat. Toss in 2 tbsp of cold butter into the center of the pan. Squeeze the lime juice over the chicken. Sprinkle the cilantro over the top. Cover and let the butter melt to richen the sauce.
Habichuelas Guisadas (Puerto Rican Beans)
Habichuelas Guisadas (Puerto Rican Beans)
Beans with potatoes and pork in them! Don’t mind if I do! Puerto Rican beans contain either salt pork or ham that is cubed. You could use slab bacon or even pork belly if you wanted to. Once the pork is cooked, sofrito is added to the pot. Sofrito is a Spanish style mire poiux that gives the beans it’s flavor. Pink beans are used instead of a pinto or a kidney. There is also potatoes and caper stuffed olives. The beans will need to simmer for about 25 minutes. These beans are usually served with rice.
Ingredients
- 3 tbsp olive oil
- 8 oz salt pork or ham cubed
- 1/2 cup sofrito
- 1 tsp ground cumin
- 1 packet Sazon with Achiote no annatto
- 1 cup tomato sauce
- 1 1/2 cups chicken stock
- 2 cans pink beans drained
- 2 medium potatoes peeled and cut into small cubes
- 1/3 cup Spanish olives stuffed with capers
- salt and pepper to taste
Instructions
- Heat up cooking oil in a pot over medium high heat. Sauté the ham for 5 minutes.
- Add in the sofrito, cumin, and sazon. Cook for 2 minutes.
- Add in the beans, potatoes, stuffed olives, chicken stock, and tomato sauce. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 15 minutes.
- Season with salt and pepper. Continue simmer for 10 more minutes until the beans have thickened.
Sofrito
Sofrito is used as a base for soups, stews, beans, and rice in many Spanish speaking countries such as Cuba and Puerto Rico. It is typically made out of a lot of green ingredients such as green bell pepper, cilantro, green onions, and culantro; similar to green seasoning used in African/Caribbean cuisine. Sofrito adds aromatics to whatever you add it to.Sofrito can be stored in the refrigerator for up to a month. I like to freeze it in ice cube trays and store in gallon sized freezer bags. You can then keep your sofrito for up to a year.
Equipment
- Food processor or blender
Ingredients
- 2 small green bell pepper seeded and chopped
- 1 red bell pepper
- 1 1/2 cup cilantro
- 1 1/2 cup culantro
- 1 head garlic
- 1 medium white onion
- 4 green onions chopped
- 2 roma tomatoes
- 2 tbsp oregano
Instructions
- Add all of the ingredients to a blender or food processor.
- Purée until smooth. Store in the refrigerator for up to a month or in the freezer for put to a year.
One Pan Egg Toast Sandwich
One Pan Egg Toast Sandwich
While you can find a million different versions of egg sandwiches all over the world, this particular technique has gained popularity in Korea. There are countless fillings that you can put in the eggs sandwich: cheese and strawberry jam, spinach and feta, ham or bacon and swiss cheese, etc. Get creative. There is no wrong.Melt butter in a large nonstick skillet. Pour in the beaten eggs. Take a wide slice of bread. Cut that in half vertically. Dip a side of each half in the eggs and place next to each other, dipped side up. Let the eggs firm up for 60-90 seconds. Flip the eggs and bread over. Take a spatula and fold the egg that hangs over the sides of the bread inward. Then add your fillings. Fold it over. And you’re done.
Servings: 1
Ingredients
- 2 large eggs beaten
- salt and pepper
- 1 tbsp butter
- 1 piece bread cut in half
Filling Ideas
- cheddar cheese and strawberry jam
- spinach and feta
- bacon or ham and swiss cheese
- chorizo and potatoes
- crab, cream cheese, and asparagus
Instructions
Korean Style Cheese and Strawberry Jam
- Season the beaten eggs with salt and pepper.
- Melt the butter in a nonstick egg pan over medium heat. Pour in the beaten eggs. Dip each half of the bread slice in the wet eggs. Place wet side up next to each other. Let the eggs firm up for 60-90 seconds.
- Flip the eggs and bread over.
- Fold up each side of the overlapping eggs into the bread. Add cheddar cheese and strawberry jam.
- Fold the sandwich over.
Spinach and Feta
- Mix in 2 tbsp of chopped spinach with the beaten eggs. Melt the butter in a nonstick egg pan over medium heat. Pour in the beaten eggs. Dip each half of the bread slice in the wet eggs. Place wet side up next to each other. Let the eggs firm up for 60-90 seconds.
- Flip the eggs and bread over. Fold up each side of the overlapping eggs into the bread. Add feta cheese.
- Fold the sandwich over.
