Tag: Americas
Mango Champola
Mango Champola
Champola is a drink of blended fruit and sweetened condensed milk. This drink is drunk all over Mexico, Cuba, Puerto Rico, and other Caribbean islands. You can use any type of fruit including berries, guava, melon, or peaches.
Servings: 2
Equipment
- blender
Ingredients
- 2 small mangoes
- 1/4 cup sweetened condensed milk
- 1/4 cup whole milk
- 1 cup ice
- 1 tsp vanilla
- dash of cinnamon
Instructions
- Blend all of the ingredients together. Split into 2 glasses. Sprinkle with cinnamon.
Puerto Rican Chicken in Green Sauce
Puerto Rican Chicken in Green Sauce
This is another great Puerto Rican chicken dish that is a one pot meal. This green sauce is filled with nothing but aromatics. The jalapeños add some heat, but definitely not overpowering. If you’d like this dish to be a little spicier, add another jalapeño or use Serrano peppers.Typically, I’m not a fan of removing the skin from chicken. I like it on. But for this dish, it is very necessary to remove the skin. This is a fairly healthy dish. Having the skin on will add a lot of extra fat to the green sauce, which we don’t want. If you don’t want to use a whole chicken, you can use just chicken thighs. Substitute 8 thighs for the whole chicken.
Servings: 4
Ingredients
The Chicken
- 1 whole cut up chicken skinned
- 2 medium potatoes sliced 1/4″ thick
- 1 tsp cumin
- salt and pepper to taste
- 2 cups chicken stock
Green Sauce
- 3 cups cilantro
- 1 cup parsley
- 1 head of garlic peeled
- 2 large jalapeños
- 1 medium onion
- 1 red bell pepper
- 1 green bell pepper
- 1/4 cup cooking wine
- 3 tbsp olive oil
Instructions
Green Sauce
- In a blender or food processor, add onion, bell peppers, jalapeños, garlic, cilantro, parsley, cooking wine, and olive oil.
- Puree until smooth.
The Chicken
- Cut up a whole chicken into 8 pieces. Skin the birdie.
- The breasts on this chicken were GGG cup. Cut them into 3 equally sized pieces.
- They should be around the same size as the thighs.
- Wash your potatoes. Slice a 1/4″ piece out of the bottom of the potato. This will make cutting he potato into 1/4″ thick pieces easier having a flat surface.
- See.
- Add the chicken and potatoes to a large dutch oven or baking dish. Season with cumin, salt, and pepper.
- Pour the green sauce and chicken stock over the chicken and potatoes.Put the dutch oven into a 300 degree preheated oven for 3 hours.
- Give the chicken a stir once an hour. When the chicken is done, the sauce will be a lot thicker. Add salt to taste.
- Serve with steamed rice.
