Cape Verde Arroz De Marisco By Kiki Canuto Recipe By Tasty Food

CAPE VERDE ARROZ DE MARISCO BY KIKI CANUTO RECIPE BY TASTY

Steps:

• In an medium pot over high heat, combine the rice, bay leaves, 2 tablespoons of butter, 1 teaspoon of salt, and 4⅓ cups (1 L) of water. Bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice is cooked and fluffy.
• Heat a large sauté pan over medium-high heat. Add a drizzle of olive oil. Toss in the peppers, onion, and garlic. Cook until the onion is slightly translucent, 8-10 minutes.
• Add the red pepper flakes, remaining teaspoon of salt, the tomato paste, and remaining cup (240 ml) of water. Stir, cover, and boil for 2-3 minutes.
• Add the calamari, shrimp, mussels, and peas. Stir and cover with the lid. Cook until the mussel shells open, 5-6 minutes.
• Remove the pan from the heat. Add the lemon juice, remaining 2 tablespoons of butter, and chopped parsley then stir.
• Transfer the cooked rice to a large bowl.
• Use a slotted spoon to scoop the seafood mixture over the rice. Stir to combine, add ½ cup (120 ml) of the seafood braising liquid, and stir once more.
• Garnish with parsley leaves (optional).
• Enjoy!

EASY BUTTER CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
• Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
• Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
• Add the tomato sauce and bring to a simmer.
• Add the water and cream and return to a simmer.
• Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
• Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
• Serve the chicken over rice and garnish with cilantro.
• Enjoy!

ARROZ DE MARISCO

Steps:

• In a pot bring to boil water or broth and tomatoes, adjust salt to taste. Keep warm.
• In another big pot fry onion and garlic with the oil until transparent.
• Add salsa verde, shellfish, calamari and rice (keep mussels aside). Cook for further 2 minutes.
• Add wine and hot tomatoes-mix.
• Add fish cubes stir once.
• Arrange mussels on it.
• Let it cook for about 16-18 minutes but don't overcook it.
• During cooking if necessary add water and season with chili, salt and pepper.
• It should be slightly "al dente" and still enough liquid.
• Sprinkle with the parsley or cilantro and serve.