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FRICASE DE POLLO
INGREDIENTS
4 lbs. of chicken, cut into pieces
½ cup of Conchita Bitter Orange marinade
4 tablespoons of chopped garlic
1 22 oz. jar of Conchita Sofrito Español (Spanish Seasoning)
½ cup of Conchita Vegetable Oil
2 large onions, chopped
1 large green bell pepper, chopped
2 cans of Conchita Tomato Sauce
1 ½ cups of Conchita White Cooking Wine
½ cup Conchita Capers
1 cup of Conchita Stuffed Green Olives
½ cup of raisins
1 lb. potatoes, peeled and cubed
Salt and pepper to taste
PREPARATION
Place the chicken pieces in a large container. Add the Bitter Orange marinade, garlic, salt, and pepper to the chicken and let marinate, refrigerated, for 1 to 2 hours. On a stovetop, warm the oil over medium heat and brown the chicken pieces in an ample size pan or pot. Make sure to not to overcrowd the pan to ensure even browning. Add the onion and green pepper, sautéing with the chicken until the onions are translucent (about 3 minutes). Add reserve marinade, Sofrito, tomato sauce, cooking wine, capers, olives, raisins, and potatoes. Reduce heat to low, cover the pot, and simmer for 30 minutes. Once cooked, transfer the chicken to a large serving dish and spoon the sauce over it.
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SADIA'S GALLO PINTO
INGREDIENTS
1 28 oz. can of Conchita Small Red Beans, undrained
4 tablespoons of chopped garlic
2 cups of finely chopped onions
4 tablespoons Conchita Corn Oil
2 cups of cooked Conchita Long Grain Rice
2 teaspoons of salt (or to taste)
PREPARATION
Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté until tender. Add the small red beans (including the liquid) and salt and cook for 5 minutes. Reduce the heat, and stir in the rice. Simmer covered until the liquid has evaporated (about 20 minutes).
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COCONUT FLAN
INGREDIENTS
1 18 oz. can of Conchita Grated Coconut
2 cups of milk
4 eggs
A splash of vanilla extract
1 cup of sugar
PREPARATION
Prepare a caramel with a little more than half of the sugar in a double boiler. Once brown, add 2 tablespoons of water while mixing. Lightly coat the bottoms of the custard cups with the caramel mixture.
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