I need Some NON Italian Food Ideas

I would PREFER not to touch red meat..

Kathy..

Can't you give me a nice chicken and shrimp spanish dish?

Paella? Arroz con Pollo?

Both are easy and good for a big crowd.

Do either sound good? Let me know if you'd like recipes for either or both!!

Arroz Con Pollo (Chicken with Rice mixed)


3 cups of short or long grain rice (rinsed)
2 lb's of chicken parts (skinned)
4 1/2 onces of tomato sauce
2 tablespoons of alcaparrado
2 teaspoons of salt or to taste
1/2 teaspoon of black pepper
2 tablespoons of Sofrito
2 tablespoons of vegetable oil
4 cups of boiling water
1 packet of sazon with saffron

Wash the rice, drain and set aside. In a large dutch oven. Brown the chicken parts with the oil, 5 minutes each side. Remove from the pot and set aside. Leave the chicken drippings inside the pot and add all the other ingredients except for the rice, water and chicken. Mix well in medium heat and cook the sofrito for 5 minutes, taste to see if there is enough salt. Add the chicken and rice to the pot and mix well. Add the boiling water until the water is about 1 inch above the rice, mix well again. Don't cover the pot until the water is absorbed. Once the water is absorbed use a wooden spoon and gently stir from bottom to top. Cover and lower the heat to low for 20 to 25 minutes or until the rice is tender.

You can also fry up some sweet plantains with that.

You can serve this with white rice.
Fricase de Pollo

Chicken in a Pot Hearty chicken stew with potatoes, olives and peas.

2 tbsp.olive oil
2 ounces ham, finely diced
1 medium onion, diced
1 green pepper, diced
2 tsp. minced garlic or 4 cloves garlic, minced
1 tsp. dried oregano
2 sprigs of fresh cilantro, chopped
1 3-lb. chicken, cut into pieces
1/2 cup tomato sauce
1 bay leaf
12 stuffed olives
1 tsp. capers
1 tbsp. vinegar
3 tsp. Adobo Seasoning with Pepper
2 medium potatoes, peeled and cut in 1/2-inch cubes
1 can (15.5 oz.) sweet peas, drained, liquid reserved


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

I always thought arroz con pollo was harder to make than that...I'm gonna have to try.

and what's a dutch oven?

DESSERT
Taste a little like Cheesecake but alot sweeter with caramel sauce. I made this for Karina and Ben when she came over for dinnder and they loved it.

Cream Cheese Flan
Flan de Queso

3/4 cup sugar
1 - 8oz. package cream cheese, softened
8 eggs
1 can sweetened condensed milk
1 can evaporated milk
1 teaspoon vanilla

In a mold, metal bowl or pot, place 3 tablespoons sugar and 2 tablespoons water then mix it well. Cook this on medium heat on your stove until the sugar turns amber and caramelizes to a soft stage. Swirl the caramel around the mold, totally covering the interior.

Beat all ingredients together. Carefully pour into prepared pan and bake at 350º in a 'baño de Maria' (bain marie) for about 50 minutes or until golden. Test with a fork, it should come out clean. Remove from oven, cool and refrigerate at least 4 hours.

Wash the rice, drain and set aside. In a large dutch oven. Brown the chicken parts with the oil, 5 minutes each side. Remove from the pot and set aside.

in the first line of the arroz con pollo recipe.

I love FLONG!!!!

Ok ..

More chicken dishes please.

oh, okay. thanks!

FH will be soooo surprised!

Paella - Rice with all kinds of Sea Food

Ingredients:

Rice

1 1/2 cups Uncle Ben’s Long Grain White Rice



Seafood

1/2 lb. clams

3 crab legs (optional)

2 lobster tails

1/2 lb. mussels

1/2 lb. scallops

1/2 lb. shrimp



Seasoning and Condiments

4 tbsp. olive oil

A pinch of saffron threads (found in the spice aisle)

3/4 tsp. salt

1/2 packet Sazon (Goya brand) con Culantro y Achiote (with Coriander and Annatto)

3 heaping tbsp. Sofrito (Goya brand)

2 tbsp. Spanish olives (Goya brand)



Start by cooking the seafood. Don’t worry if it gets cold, as it will be heated as it as added to the rice at the end.

Peel shrimp. Pan fry shrimp and scallops together with 2 tbsp. olive oil until golden brown. Set aside.

Boil 2 lobster tails and 3 crab legs (optional) for 5-10 minutes, or until hard. Remove lobster and crab legs from shells.

Steam the mussels and clams until the shells open up. Keep the mussels and clams in their shells.

Make 6 servings of rice in a 16-inch paella pan or a large pot by following the instructions on the back of the rice box. Use 2 tbsp. olive oil, instead of butter or margarine, for less fat and better taste.

After the rice has been cooking for a minute or two, add a pinch of saffron threads, the 1/2 packet of Sazón con Culantro y Achiote, 3 heaping tbsp. of Sofrito, and 2 tbsp. Spanish olives.

As the rice will cook in 20 minutes, add the set aside cooked seafood in with the rice when there are two minutes cooking time left. Muy Rico!