Main Course


Fried Chicken Creole (pollo frito a la criolla)

Cooking instructions: 

Chop the chicken in eights.

Crush the garlic cloves with salt and spices and add the Seville orange juice and the onion rings. Pour this mixture over the chicken pieces and marinate for a few hours.

Heat the fat and brown the chicken pieces. When golden brown, add the marinade along with the onion.

Cover the frying pan or pot and simmer for about 25 minutes.

Chicken rice La Chorrera (arroz con pollo a La Chorrera)

Cooking instructions: 

Cut the chicken up in eights and fry it in hot oil. Then, using the same oil, make a sauce with the onions, the parsley, the garlic and the tomatoes.

Add the stock and let it boil for some minutes until the chicken is tender.

Add the wine, the salt, the saffron, the cumin, the pepper and the water from the sweet red peppers, the green peas and the asparagus.

Let it boil and add the rice. Cook for about 30 minutes over low heat or in the oven at 400ºF for the same amount of time or until the rice is soft.

Roasted meat with orange (carne asada con naranja)

Cooking instructions: 

Clean the meat and pierce it all around, several times. In each cut place the prunes, pitted and wrapped in ham.

Marinate the meat with the crushed garlic, the pepper and the Seville orange and cover it with onion rings and the peppers strips. Keep in the marinade for at least 3 hours or overnight if desired.

Saute the bacon rashers until all the fat come out, drain the meat out of the marinade and brown it in the bacon fat; then add the dry wine and the juice of two oranges.

Cook covered until tender, basting with orange juice as needed, to keep the meat from sticking to the pan.

Barbecue chicken (pollo a la barbacoa)

Cooking instructions: 

Marinate the chicken in crushed garlic and Seville orange juice.

Sift the flour with the salt, the pepper and the paprika; roll the chicken pieces in this mixture and brown in hot butter.

Combine all the sauce ingredients and cook until it comes to a boil.

Pour it over the chicken pieces, cover and bake at 325ºF for about 1¼ hour.

Lobster stew (langosta enchilada)

Cooking instructions: 

Disjoint the lobster tails, wash them and remove the hindgut; chop the tails in chunks of about 4 cm.

If you leave the shell on, the stew will be tastier.

To chop the shell without getting the flesh out, hit it sharply with a cleaver or a big knife.

Stuffed red snapper (pargo relleno)

Cooking instructions: 

Gut the red snapper. Cut it open to remove the spine. Season it with crushed garlic, salt, pepper and lemon juice. Cover with onion rings and peppers. Marinate for 2 hours. Boil the shrimps and the lobsters. Ground the seafood with the ham. Saute the chopped onion in hot butter. Add the seafood and ground ham. Stir fry for a few minutes. Add the remaining stuffing ingredients and stir to prevent from sticking. Set it aside.

Stuff the red snapper and secure it with toothpicks. Place it on a well greased baking pan over a potato bed. Cover with the onion rings and the pepper left over from the marinade. Bake at 375ºF for about 1 ½ hour. While you are roasting it, baste frequently with butter or oil.

Casserole roasted beefsteak (Bistec Asado en Cazuela)

Cooking instructions: 

Pound the meat and marinate it in crushed garlic and Seville orange juice. Stir fry the marinated meat with onion and pepper until the onion is translucent. Add the marinade and the rest of the ingredients. Cover the pot and simmer until the meat is tender, for about 30 minutes.

Meatballs (albondigas)

Cooking instructions: 

Combine the meat and the onion, the red or green pepper, the milk, the salt, the pepper and the mustard.

Add the beaten eggs and the ground bread or crackers; blend well, shape into balls. Roll the balls in flour and stir fry in hot oil until browned.

Prepare the sauce: saute the garlic, the onion and the finely chopped pepper in the hot lard, add the remaining ingredients and stir well.

Place the meatballs into the sauce and cook over low heat for about 30 minutes.

Tamale wrapped in maize (corn) leaves (tamal en hojas)

Cooking instructions: 

Blend the ground corn with the water and strain it.

Stir fry the cubed pork and with the resulting fat make a sauce with garlic, onion, pepper, tomato and dry wine. Add it all to the corn. Season it with salt and pepper. Wrap the mixture in maize leaves or pour it into tamale molds. Cook in boiling water for an hour or in a pressure cooker at 15 pounds of pressure for 10 to 15 minutes.

Shredded jerked beef in tomato sauce (Aporreado de tasajo)

Cooking instructions: 

Soak the jerked beef overnight.

The following morning, drain it and boil it in fresh water until tender; let it cool and remove the fat or the skin if it had any.

Pound and shred finely.

Heat the lard and saute the onion, the garlic, the pepper and the tomatoes or, if you are using tomato sauce, stir it in at the end.

Add the jerked beef and the rest of the ingredients to this sauce.

Cook it over low heat for about ½ hour.
Serve with boiled white rice or boiled vegetables.