puerto rican food

How To Make puerto rican food

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  Step 1
  Heat oil in a pot over medium heat. Add the ham and brown. Add the onion, pepper, garlic, oregano, and cilantro, reduce heat to medium low and cook for 10 minutes, stirring occasionally. Add the chicken and cook on medium for 5 minutes, stirring occasionally. Stir in the tomato sauce, bay leaf, olives, capers, vinegar, adobo, and potatoes. Combine the liquid from the peas with water to equal 2-1/2 cups, and add. Mix well. Bring to a boil, cover, reduce heat to low, and cook for 45 minutes until chicken is tender. Stir occasionally. Stir in the peas. Cook uncovered for 5 minutes or until sauce reaches desired consistency. Makes 4 servings
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  Step 2
  Sofrito buy from the market or make it > 1 large yellow onion 1 pimiento (Cubanelle) or substitute with green bell pepper 1 red bell pepper or 1sm jar roasted red peppers 1 medium head of garlic (2 tbsp. minced garlic) 1 bunch of cilantro 12 ajíes dulces (hard to find and may skip) 6 leaves of recao - (Eryngium) (hard to find/skip) ¼ cup Spanish olives, pitted 1 tbsp cappers 2 tsps salt 1 tbsp black pepper 1 tbsp crushed orégano ½ cup olive oil Wash, peel, seed and coarsley chop everything. Put in a blender and pureé. Store in a glass jar covered in the refrigerator for later use. Freeze it in ice-cube trays and dump the frozen cubes in a freezer bag. This will be fried in achiote oil or tocino as the first step in recipes. This recipe makes about 2 large ice-cube trays. Use about 3 cubes for rice or soup that will serve a family. Once you've made this easy recipe you will never go back to store bough sofrito. The aroma is simply intoxicating. . . .
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