Jozi S Chicken El Salvador Food
CHICKEN IN WINE SAUCE-EL SALVADOR
This recipe comes from El Salvador, and is very similar to the Latin American dish "arroz con pollo". However, with arroz con pollo the rice is cooked with the chicken, where this dish does not have rice cooked in it. If you wish, you may serve it over rice.
Provided by breezermom
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the chicken pieces; pat dry with paper toweling. In a large skillet over medium heat, brown the chicken pieces in hot oil on all sides for 15 minutes. Remove the chicken from the skillet.
- Add the onion to the drippings in the skillet; cook until tender but not brown. Drain off the fat. Return the chicken to the skillet.
- Combine wine, vinegar, Worcestershire sauce, salt, garlic powder, coriander, and red pepper. Pour over the chicken in the skillet. Bring to a boil; reduce heat. Cover and simmer for 25 minutes.
- After 25 minutes, stir in green pepper, prunes, olives, tomato paste, and capers. Cover and simmer about 20 minutes more or till the chicken is tender. Skim off the fat. Transfer chicken and sauce to a heated serving platter and enjoy!
Nutrition Facts : Calories 385.4, Fat 22.1, SaturatedFat 5.6, Cholesterol 86.2, Sodium 670.8, Carbohydrate 18.9, Fiber 2.7, Sugar 10.5, Protein 22.8
PUPUSAS
From the streets of El Salvador, these are masa 'cakes' with a filling that is fried. The usual fillings are meat or cheese but there is no reason why beans etc could not be used.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix the masa harina, water into a dough which is soft but not sticky. Be prepared to add more flour if necessary. If it is too dry, add more water.
- To make a 3 inch round pupusa, take about half a cup of dough and roll it into a ball. flatten with your hand.
- Put the filling in the centre [in this case, cheese, cilantro, salt and pepper].
- Work the edges up over the filling and again form a ball, completely enclosing the filling.
- Flatten each ball to about 1/4 inch or less and cook the pupusas on a hot, lightly oiled griddle for about 3 minutes per side, or until both sides are lightly browned.
- Serve warm.
PUPUSAS (EL SALVADOREAN TORTILLA)
My DIL introduced me to these. She is more crazy about them than I am, but thought I would post. An El Salvador Recipe-
Provided by Chef Mommie
Categories Breads
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine dry ingredients.
- Cut shortening into dry ingredients with pastry blender.
- Add warm water a few drops at a time until dough is manageable.
- Knead dough 15-20 times.
- Let sit for 10 minutes.
- Form dough into balls the size of an egg.
- Roll out until 6 inches in diameter.
- Add some of the cheese to the top of one tortilla and then add another tortilla on top of that.
- Place on hot ungreased griddle .
- Cook 2 minutes on each side.
- Serve with cabbage and shredded carrots on top, or with sauerkraut or coleslaw or even a tomato sauce would be good. Topped off with shredded cheese.
Nutrition Facts : Calories 493, Fat 22.8, SaturatedFat 9.8, Cholesterol 36.4, Sodium 1139.6, Carbohydrate 58.8, Fiber 4.9, Sugar 0.4, Protein 15.9
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