Why HELLO there!

I know, I know, I’ve been on break since the Thankfuls. I think it took a lot out of me.  So, Thanksgiving. Wonderful holiday filled with tons of food. For me, I celebrated it FOUR times! Yup. Four thanksgiving meals – ALL different though.

On Thanksgiving, meal #1 was done all by muah. It was a lot of work, a lot of timing, and for the most part, ended up good. We did a “puerto rican” themed lunch. Even though, we’re not. LOL. Close – columbian. Well, Like 50% for my mom & her sis, and then 25% with me and my cousins.

I remembered to take some photos this time around, and here’s the recipes. Next to it I’ll tell you how it ranked….

First up – the Pollo Guisado

I made this dish earlier this year, and since it was such a success for the husband and I, I decided this would be the main dish.  Here’s a rundown on the recipe (if you’re not wanting to click that link)

• chicken thighs with bones {2-3 lbs}
• salt & pepper {for seasoning}
• oil {3 tbsp}
• onion, finely chopped {1}
• bell pepper, finely chopped {1 – any color. I used orange}
• garlic, minced {3-4 cloves. or if you buy it in a jar, 6-8 tsp}
• tomatoes {2 cups – I used the ones on the vine}
• cilantro, chopped {1/4 cup}
• oregano {2 tsp – I forgot to add this. oh well}
• bay leaves {2}
• chicken stock or water {2 cups – I used stock}

Things I added that aren’t listed

• all-spice {eyeballed it – probably about 2 tsp?}
• cumin {eyeballed it – probably about 3 tsp?}
• chili powder {I was afraid it’d need a kick. did 2 shakes of it. not much}
• capers, chopped {I added about 2 tsp}

Ok, so now that you have that, here’s what you do (and ps you need a really big skillet pan. Although I guess a dutch oven would work too. All the chicken has to fit in it, plus all the ingredients in the end…

1. Rinse & dry the chicken pieces & season with salt and pepper.  Heat the oil in the large pot over medium-high flame and brown the chicken on both sides, a few pieces at a time {I did 4 pieces then the remaining 4}  Set aside
2. Add the onion, bell pepper, and garlic to the pot and saute until the onion softens and turns translucent {3-4 minutes}.  Stir in the tomatoes, cilantro, oregano, and bay leaves. Cook another 2-3 minutes to reduce some of the liquid
3. Add in the chicken stock & more salt & pepper as well as the cumin, all-spice, chili powder & capers. Stir together.  Return the chicken into the mix and cover with some of the broth/ingredient mixture. Bring to a boil, then simmer on medium low. Simmer 20-30 minutes.  {Or longer}

Since I was cooking for 13 people, I had a lot of chicken to do. I underestimated all the time it’d take to fry the chicken. But how did I cook enough chicken for 13 people AND keep it warm? Simple my friends!  After making each batch, I’d take the chicken, add it to a huge roasting pan with a bit of chicken stock, and stick it in the warm oven (250 degrees).  Each time I’d finish a new batch, I’d add more chicken. It really helped to keep it warm.  After I did all of the veggies too, I dumped that all in there, and turned up the oven to 350 (needed to use it also to cook some green beans).  Genius no?

No more pics for this dish. Actually I realized I only had one other dish photos. Oops.

Second up – Mofongo!  Mofongo is sort of like stuffing meets smushed potatoes.

First, you must make tostones (3 plaintains per batch, cut in 1″ pieces cut on a diagonal). Fry over medium heat till they soften. Turn so they don’t burn. Remove from oil, drain on paper towels (i used a paper bag). Then smash! I used a meat mallet, but with the smooth side. worked ok. You want to flatten it in half the size in height.  Then, rinse in warm salt water, and fry again till crispy.  Then take the pieces, and add some to a mixer (worked the easiest with paddle attachment) along with 1/2lb cooked bacon (crumbled) and a mix of 1 tbsp crushed garlic and 1 tbsp olive oil.  Add tostones, then the bacon & mixture and use the mixer on low. keep adding in batches till you have everything done.  If it’s too dry, add some olive oil (smidge at a time) and water (warm).

Serve!

Last up was a really good dessert dish, but not so good for the main meal. LOL

Arroz con Coco y Pasas (coconut & raisins)

2c coconut milk (fresh or canned – the heavy creamish kind. not water)

1c long-grain rice

1tsp salt

2c water

2tbsp sugar

1/3c raisins.

Place the coconut milk in a heavy sauce pan & cook on med heat for 30 min, scraping pan occasionally.  Add rice & cook, stirring frequently for 1 minute. Add water, raisins, salt & sugar. Bring to boil, stir once.  Reduce and simmer gently. Cover for 20 min or until rice is tender. Remove from heat and stand for 5 min.

And, I felt like I needed another rice side dish, and a veggie. So I dumped a bunch of cut green beans in a casserole dish and tossed with some garlic salt & olive oil and cooked at 350 for 45 min. For the rice dish I went back to my old staple – Rice-a-Roni spanish rice 🙂

Overall everyone LOOOOOVED the chicken. Looved the rice a roni rice. Half liked the Mofongo (it’s very savory) and only a few liked the arroz con coco y pasas. I think it would be a better dessert. Kinda like rice pudding, but thicker. Anyways, that was my thanksgiving!