Dominican Pollo Guisado
This Pollo Guisado isn't just a recipe; it's a journey through my Dominican heritage, a taste of family, love, and the rich tapestry of flavors that define our culinary traditions. May this dish bring as much joy to your table as it has to mine throughout the years. ¡Buen provecho!
Ingredients
- 2 pounds chicken pieces
(bone-in, skin-on thighs or drumsticks) - 2 tablespoons oil of choice
- 1 large onion, finely chopped
- 1 bell pepper, diced
- 1 tbsp. tomato paste
- 1 cup water or chicken broth
(can use vegetable broth) - Sofrito Blend
- Sofrito Para Sofreir Paste
Instructions
- Marinate the Chicken:
Season the chicken pieces generously with the sofrito blend and sofrito para sofreir Paste. For optimal flavor, consider marinating for 30 minutes to 24 hours in the refrigerator. Use your discretion when seasoning; a recommended amount is ½ to 1 teaspoon of the blend and approximately 1
teaspoon of the paste. - Brown the Chicken:
In a deep skillet or Dutch oven, heat oil over medium-high heat. Brown the chicken pieces for about 5 minutes on each side or until they achieve a golden color. Once browned, set the chicken aside on a plate. - Sauté Vegetables:
In the same skillet, sauté onions until translucent, then add bell peppers and tomato paste. Allow the flavors to meld, creating a
fragrant base for the dish. - Combine and Simmer:
Return the browned chicken to the skillet, creating a reunion of flavors. Pour in chicken broth or water to enhance the stew. Allow the chicken to simmer on low heat for 25-30 minutes or until it reaches a tender perfection.
Morode Habichuelas
Dominican Rice and Beans
Step into the heart of Dominican culinary traditions with our Moro de Habichuelas recipe. Imagine the rhythmic sound of rice being rinsed until crystal clear, a prelude to a symphony of flavors that will soon dance on your taste buds. In a bustling kitchen, the air is infused with the fragrant blend of sofrito, promising a journey through the vibrant tapestry of Dominican
cooking. As the Moro simmers, absorbing the essence of the island, envision a family gathering, laughter, and the joy that comes with sharing a delicious meal. Let the story unfold on your plate as you embark on a culinary adventure with our Moro de Habichuelas – a dish that encapsulates the warmth and richness of Dominican culture. ¡Buen provecho!
Ingredients
- 4 cups medium-grain rice
- 1 cup red canned kidney beans
- 4 cups chicken broth (or vegetable broth)
- 1/4 cup oil of choice
- Sofrito Blend
- Sofrito Para Sofreir Paste
- Fresh cilantro for garnish
Instructions
- Prepare the Skillet:
In a large, deep skillet or Dutch oven, heat oil over medium heat. Add 1-2 teaspoons of sofrito para sofreir paste and approximately 1-2 teaspoons of our sofrito blend. Stir in kidney beans and cook for about 2 minutes. - Add Rice to the Pot:
Rinse the cooked rice until the water runs clear and add it to the skillet. - Pour in Liquid:
Pour in the chicken broth and mix well to ensure even distribution of all ingredients. - Simmer:
Allow the moro to cook over medium-high heat for the first 10 minutes, then reduce the heat to simmer on low for an additional 10-15 minutes. This allows the flavors to meld and the rice to absorb the liquid. - Flip the Rice:
At the halfway point, gently flip the settled rice to
ensure even cooking and absorption of flavors. - Garnish and Serve:
Before serving, garnish Moro de Habichuelas with fresh cilantro for a burst of flavor and vibrant color.
This recipe captures the essence of Dominican cuisine, offering a delightful combination of rice, beans, and aromatic sofrito. Enjoy the rich flavors and cultural experience of Moro de Habichuelas!
Spicy Shrimp & Cheese Empanadas
Picture a bustling kitchen, filled with the tantalizing aroma of sizzling shrimp and the aromatic blend of our signature spicy sofrito. It's here that our journey to create the perfect Spicy Shrimp and Cheese Empanadas begins. Combining
convenience with bold flavors, this recipe transforms simple store-bought empanada discs into a delightful culinary experience.
Ingredients
For the Filling
- 1 pound shrimp, peeled, deveined, and chopped
- 1 cup shredded spicy cheese (pepper jack or any spicy cheese of your choice)
- Spicy sofrito blend
- 1 teaspoon ground cumin
- 1 tbsp oil for cooking
For Assembly
- Store-bought empanada discs (available in the frozen section of most grocery stores)
Instructions
Filling:
- In a skillet over medium heat, warm olive oil. Add chopped shrimp, season with spicy sofrito blend, and cook until they turn pink and opaque, allowing the vibrant flavors to meld. Recommended amount: 1 tsp
- Remove the skillet from heat, allowing the mixture to cool slightly. Fold in the shredded spicy cheese, creating a luscious and savory filling.
Assembly:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Thaw the store-bought empanada discs following the package instructions, ensuring they are pliable for easy folding.
- Spoon a generous amount of the spicy shrimp and cheese filling onto one half of each empanada disc, leaving space around the edges.
- Fold the disc over the filling, crafting a half-moon shape. Press the edges to seal and use a fork to crimp, securing the delectable contents within.
- Place the filled empanadas on the prepared baking sheet. Bake for 20-25 minutes or until they achieve a delightful golden brown hue.
- Allow the empanadas to cool for a few minutes before serving. For an extra burst of flavor, consider serving with a dipping sauce of your choice.
Experience the ease and bold flavors of our Spicy Shrimp and Cheese Empanadas, where succulent shrimp and spicy cheese unite within the convenience of store-bought empanada discs. Enjoy a delicious Latin American treat with a spicy twist!