Aruban Rice With Chicken Food

CARIBBEAN SEASONED RICE

Steps:

• Heat oil in saucepan until just smoking. Salt and pepper chicken pieces and brown both sides in single layers. When all the pieces are browned off, remove chicken from the pan and set aside. Drain oil from pan. Add butter, onion, scallions, thyme, bay leaves, and saute for 4 minutes. Add rice and saute for 4 to 5 minutes more, then add garlic, chicken, squash, peas and water. Bring to a boil then reduce to a simmer and cover for 35 minutes.

ARUBAN RICE WITH CHICKEN

Steps:

• Bring the rice to a boil, using water and chicken broth, turn down heat and simmer for 15-20 minutes, until done and liquid absorbed.
• Put the chicken leg in a saucepan, cover with water, and bring to boil with salt and pepper for 15 minutes.
• Once chicken and rice are ready, shred the chicken from the bone.
• Fry the onion, green pepper, celery and tomato in the olive oil until it's golden brown, about 10 minutes.
• Add the shredded chicken and the cooked rice to the vegetables and mix thoroughly. Serve and enjoy!

CARIBBEAN CREOLE SAUCE

Steps:

• In a medium heavy-based saucepan, heat oil over low heat. Add onions, green pepper, garlic and chilies; saute until the peppers are soft.
• Add salt, pepper and tomatoes. Cook about 10 minutes over low heat, stirring occasionally.
• Add tomato paste and wine and simmer, stirring occasionally.
• Serve hot.

CARIBBEAN RICE

Steps:

• Heat oil in a large saucepan and add coconut.
• Cook, stirring constantly until very lightly browned Add minced onion.
• Continue cooking and stirring 1 minute longer.
• Add rice, stir to coat.
• Add broth and bring to a boil.
• Cover and reduce heat to low.
• Simmer 25 to 30 minutes until rice is tender.
• Remove from heat and stir in mango.
• Sprinkle with chives.

CREAMY CARIBBEAN CHICKEN & COCONUT SOUP

Steps:

• Trim the spring onions and thinly slice.
• Peel the garlic and finely chop.
• Cut off the top from the chilli, slit down the side and remove seeds and membrane, then finely chop.
• Heat a large wok, add the oil and when hot, add the spring onions, garlic and chilli and stir-fry for 2 minutes or until the onion has softened.
• Stir in the turmeric and cook for 1 minute.
• Blend the coconut milk with the chicken stock until smooth, the pour into the wok.
• Add the pasta or spaghetti with the lemon slices and bring to the boil.
• Simmer, half-covered, for 10-12 minutes, or until pasta is tender, stirring occasionally.
• Remove the lemon slices and add the chicken.
• Season to taste with salt and pepper and simmer for 2-3 minutes or until the chicken is heated through.
• Stir in the chopped coriander and ladle into heated bowls.
• Garnish with sprigs of fresh coriander and serve immediately.