Black Bean and Olive Soup
Ingredients
2 Cans Black Beans
3 Cans Chicken Broth
1 Tablespoon Olive Oil
1 Large Bell Pepper - Chopped
1 Medium Onion - Chopped
3/4 Cup Olives - Chopped
1 Small Carrot - Chopped
2 Stalks Celery - Chopped
5 Cloves Garlic - Chopped
2 Teaspoons Thyme
1/4 Teaspoon Salt
2 Tablespoons Red Wine Vinegar
Method
Saute in oil, bell pepper, onion, garlic, olives, carrot, celery, thyme and salt for 30 minutes. It should turn to a golden paste. Add water if necessary to prevent burning or sticking. Add to broth, bring to a simmer, add beans and vinegar. Simmer for 30 minutes and serve.
Serves: 4
Pollo Dorado Al Horno
Ingredients
1/2 Cup Flour
Salt And Pepper - to taste
1 Teaspoon Paprika
3 Pounds Chicken - in pieces
1/4 Cup Olive Oil
2 Medium Onions - finely chopped
1 Large Green Bell Pepper - finely chopped
3 Cloves Garlic - finely chopped
1/2 Teaspoon Cumin
1/4 Cup Parsley - finely chopped
1/4 Cup Cilantro - finely chopped
3 Medium Scallion - finely chopped
3 Large Tomatoes - finely chopped
1 Cup White Wine
1 Cup Chicken Stock
2 Cups Cooked Rice
Parsley - for garnish
Method
Preheat oven to 350 degrees. Mix flour, salt, pepper and paprika. Dredge chicken in flour and set aside.
Heat oil in frying pan, saute chicken until browned on all sides. Remove and drain on paper towels. Add onions, bell pepper, garlic and cumin to the pan.
Saute until onions are tender.
Stir in parsley, cilantro, scallions and tomatoes.
Add wine and chicken stock. Remove from heat and set aside. Place chicken in baking dish.
Pour tomato mixture over, cover pan with foil and bake for 45 minutes.
Place hot rice on platter put chicken on top of that, garnish with parsley and serve.
Serves: Six
