Canarys Ropa Vieja Old Clothes Spanish Chicken Comfort Food

CANARY'S ROPA VIEJA (OLD CLOTHES) - SPANISH CHICKEN COMFORT FOOD

Steps:

• Fry potatoes in 2 or 3 Tb of oil till tender on medium heat in a non-stick frying pan, cover, and give an occasional stir till soft and golden.
• In the mean time, put tomatoes in boiling water and leave for 1 minute.
• Discard boiling water and put tomatoes in cold water, leave for 1 minute.
• Peal tomatoes and dice.
• Chop onion and set to fry in a separate pot.
• Chop green/red pepper and add to pot.
• Add half the garlic to the pot and diced tomatoes.
• Add parsley and cayenne pepper to pot.
• In a separate non stick pan, fry remaining garlic till golden with chick peas.
• Add carrots to the pot, and chick peas and garlic from the second pan.
• On the pan where the chick peas were, place chicken with at least 1 Tb of salt. It will generate some liquid, let this evaporate and stir till crispy and golden. (Note that it will tend to break into strings).
• Transfer chicken and potatoes to the pot.
• Add tomato sauce if desired.
• Add pepper to taste and check for saltiness.
• Enjoy.

SAUCY RICE LUNCH *COMFORT FOOD*

Steps:

• Hydrate Tvp to package directions, set aside.
• Cook Rice with 1 Cup of water.
• Mix tvp with rice and add spaghetti sauce.
• Warm up mixture and add salt to taste.

MEATLOAF (COMFORT FOOD)

Steps:

• Assemble ingredients in a large mixing bowl and beat together very well with a fork, ensuring meat is mixed very thoroughly.
• Pregrease a bread pan and gently transfer meat mixture, taking care not to "pack" the mix.
• Bake at 325 degrees Fahrenheit until meat thermometer reads 150 degrees Fahrenheit.
• Drain and reserve liquid for gravy.
• Cover with foil paper and rest 20 minutes.

BATATAS CON HUEVOS -- MEXICAN COMFORT FOOD

Steps:

• Preheat the oven to 350 degrees F.
• Poke the potatoes all over with a fork and nuke in the microwave for 15 minutes.
• Alternatively, you can bake them in the oven for 1 hour.
• Let cool until you can handle them with your bare hands.
• Trust me on this one, you don't want to be playing hot potato.
• Cut each potato in half.
• Pare off a tiny sliver of what will become the bottom of your potato, so it can stand on its own and not roll around.
• Scoop out the flesh and leave just a small layer of potato around the shell.
• Use the scooped out potato to make mashed potato, or save for another use, but you're not going to need it for this recipe.
• Line the 4 potato shells with the wilted spinach leaves.
• Crack each egg into a potato shell.
• Make sure the yolk doesn't break (you may want to crack the egg into a cup first and then gently pour it into the potato.
• Season with salt and pepper to taste.
• Top with grated cheese.
• Place the potatoes on a baking sheet (good idea to line it first with parchment paper).
• Bake in the oven until the eggs are set and the cheese is melted (about 20 minutes).
• In the meantime, make the salsa by combining all the ingredients.
• You can make it as chunky or as smooth as you like.
• Serve the potatoes with some salsa on the side.

ROPA VIEJA (BRAISED BEEF, PEPPERS, AND ONIONS)

Steps:

• To braise beef: In a 5-quart kettle combine all braising ingredients and simmer, uncovered, 1 1/2 hours, or until beef is tender. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer meat to a platter and cover. Strain braising liquid through a colander, pressing on solids, into a bowl. Return braising liquid to kettle and boil until reduced to 3 cups, about 30 minutes. Stew may be made up to this point 1 day ahead. Cool braising liquid completely and chill it and the beef separately, covered.
• In kettle cook green bell peppers and onion in 2 tablespoons oil over moderate heat, stirring, until softened.
• While vegetables are cooking, pull meat into shreds about 3 by 1/2 inches. To onion mixture add shredded meat, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano, and salt and pepper to taste and simmer, uncovered, 20 minutes.
• While stew is simmering, in a large skillet cook red and yellow bell peppers in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5 minutes.
• Serve ropa vieja with yellow rice.
• To make the yellow rice: In a heavy 3-quart saucepan heat oil over moderately high heat until hot but not smoking and sauté cuminseed 10 seconds, or until it turns a few shades darker and is fragrant. Stir in saffron and rice and sauté, stirring, 1 to 2 minutes, or until rice is coated well. Stir in water and salt and boil rice, uncovered and without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork.

CUBAN ROPA VIEJA (CROCK POT)

Steps:

• Mix all ingredients except steak, alcaparrado and cilantro in a 3½-qt or larger slow-cooker. Top with steak; turn steak over to coat with mixture.
• Cover and cook on low 8 to 10 hours or until steak is very tender. Transfer steak to a cutting board.
• Remove and discard bay leaf. Tear steak in shreds using the two-forks method. Return shreds to cooker; stir in olives and chopped cilantro and serve.

CHICKEN ROPA VIEJA

Steps:

• Place chicken, onion, tomato, carrot, and 2 cloves of garlic into a large pot. Add water to cover, then bring to a boil. Skim and discard the foam that has floated to the surface. Reduce heat to medium-low, and simmer uncovered until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips as thick as a pencil; set aside. Strain the cooking liquid and discard the vegetables.
• Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onions, green peppers, and red peppers. Cook and stir until the vegetables have softened, 3 to 4 minutes. Stir in tomato puree, white wine, chicken, and enough of the reserved broth to create a thick sauce. Season with cumin, salt, and pepper. Simmer for about 5 minutes more to reduce the sauce slightly and coat the shredded chicken.
• Cooks Note.
• The chicken breasts may be cooked in a slow cooker, covered, on High for 3 to 4 hours.