Sep 12 2011

authentic chicken mole

Mole is Mexico’s national dish. Mole is a sauce usually thickened with ground nuts, seeds or corn that includes chilies, cinnamon, and cocoa powder.

2 Medium Boneless Chicken Breasts
1 ounce Santa Isabel Mole Seasoning
1 Green Bell Pepper, Diced
1/2 Cup White Onion, Diced
1 Jalapeno Pepper, Minced
2 Medium Tomatoes, Diced
1 Clove Garlic, Minced
3 Tablespoons Canola Oil
2 Tablespoons Creamy Peanut Butter
1/4 Cup Golden Raisins
1 teaspoon Glace de Poulet Gold®
1 Cup Water
12 ounces Dark Beer
1 teaspoon Kosher Salt
2 Tablespoons Granulated Sugar
cooked white rice
warm flour tortillas
sour cream
fresh cilantro, chopped

Heat oil in a large skillet over medium heat. Add chicken and brown on all sides, set aside.

In the same skillet, sauté onion, bell pepper, jalapeno pepper and garlic. Cook and stir until vegetables are soft and slightly caramelized. Stir in Santa Isabel Mole Seasoning.

Add tomatoes, raisins, water, Glace de Poulet Gold®, beer, peanut butter, sugar and salt. Bring to a simmer and cook 20 minutes, stirring often.

Pour the sauce into a blender or food processor; cover and blend until smooth.

Transfer the chicken into a large skillet. Pour sauce over chicken. Cover and simmer for about 45 minutes, or until chicken is cooked through.

Serve warm over cooked white rice with warm tortillas. Garnish with sour cream and fresh cilantro, if desired.

Drizzle extra sauce over rice and chicken. The remaining sauce can be frozen and served at a later date.

Don Messina currently sits on the board of directors for Sandcastle Hospitality, and serves as the Executive Chef for Iguana Isle, an “Island Inspired” company based in Naples, Florida . He has been inspired by his travels throughout the Caribbean to create his own blend of spices to help the average home cook bring authentic flavors of the islands to their home.

Aug 10 2011

crispy garlic chicken

This is a guest post from Hilary Phelps. As a former swimmer, an Ironman triathlete and a certified yoga instructor, Hilary has never said no to a challenge – including creating quick and easy meals for any night of the week. Thank you Hilary for sharing your favorite Crispy Garlic Chicken recipe.

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Jul 16 2011

stewed chicken

A typical Belizean meal consists of stewed chicken with rice and beans, served with potato salad, and a fried plantain. You have to taste it to belize it.

This recipe calls for Recado rojo or achiote past, a popular Mayan blend of spices. It usually includes annatto, Mexican oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. The annatto seeds dye the mixture red, and this gives the stewed chicken its distinctive red hue.

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Nov 26 2010

sajta de pollo

Bolivian cuisine has a multitude of spices. One typical way to spice Bolivian food is through the use of the aji peppers. Meals can be prepared picante, medio picante or poco picante. This recipe for Sajta de Pollo uses ground yellow aji peppers and the amount of aji used in this recipe is considered picante (hot).

Sajta de Pollo

1 onion, grated
olive oil
1/2 cup of yellow aji powder

1 onion, chopped
2 lbs. of chicken thighs
2 chicken bullion cubes
16 oz. bag of frozen peas
¼ to ½ cup of bread crumbs

rice or potatoes

In a small pan, sauté the grated onion in olive oil with the ground aji. If mixture is too dry add more olive oil. Sauté for several minutes to incorporate the flavor then remove from heat and set aside.

In a large stockpot add the chopped onion, and enough olive oil to coat. Sauté for about 15 minutes over low heat. Add to the stockpot the onion/aji mixture from saute pan, chicken thighs, chicken bouillon cubes, and enough water to almost cover the chicken and bring to a boil.

Once the sajta has begun to boil you can add the frozen peas and breadcrumbs. Continue to heat for another 15 minutes until ready to serve.

Sajta can be spooned over cooked rice or boiled potatoes.

Salsa Cruda is usually served as an accompaniment to most Bolivian meals.

Toss together thinly sliced red onion, sliced tomatoes, salt, pepper and olive oil.