Colombian Inspired Dinner -Chicken and Patacones(Fried Plantains)

Colombian Inspired Dinner -Chicken, Rice and Patacones(Fried Plantains)
My husband for Mother's Day cooked me his infamous Chicken dinner! A little background for this recipe :) For those that don't know my husband is from Colombia. This is the dish he made for me on our first date! Amazing!! It has become to be one of my favorite meals and I have even learned to make it (though he makes it taste a lot better)! He was so sweet for this past Mother's Day and made this wonderful dinner for our family. Which the kids will eat this meal and they really enjoy it too! Now for the recipe!

Chicken
4 to 5 Chicken thighs on bone with skin, poke with knife or fork in several places
1 green pepper chopped
1 yellow onion chopped
1 roma tomato finely chopped
1 tsp garlic salt
1 tsp season all
1 tsp salt
4 potatoes peeled and sliced (added the last 15 min of cooking)
water


In large stock pot add all but the potatoes(added later in cooking) on medium heat. Add water if needed to keep chicken from sticking to bottom of the pot. Continue to cook and stir occasionally for 45 minutes or until chicken is cooked through.  During the last 15 minutes of cooking add potatoes.

Rice
While chicken is cooking we normally cook a white rice with fideo cortado pasta sauted in butter. But you can serve with any type rice you would like.

1/4 cup fideo cortado pasta
2 tbsp. butter
1 cup rice
2 cups water
salt to taste
Saute fiedeo cortado pasta on medium heat in butter. When slightly browned add water. Next add rice. Bring to boil and reduce heat to low. Cover and simmer for 25 to 30 minutes.

Plantain Chips
2-3 Green Plantains (just about to turn yellow)-Note: if they are slightly yellow they will have a sweeter taste
Oil for frying
Skillet pan or pan used for frying
Plantain Smasher-(We got ours when we went to Miami, FL) Imusa Wood Tostonera (Bed Bath and Beyond has them online- you may be able to find at some Latin stores as well) You can use two plates to smash them. Grease them or line with plastic wrap.
Salt

Cut plantains in 2 inch circular sections. Once cut small it is easy to take the peel off with fingers or you can use a knife. Heat about two inch deep oil on medium heat. Next place peeled sections in hot oil and cook 1 minute on each side. Next remove sections from oil and then place in smasher or between two plates. Smash till 1/2 in thickness. Place smashed pieces back in oil and cook for about 30 seconds on each side. Place on paper towels to absorb oil and cool. Salt and serve.

Beef Pot Roast With Mashed Potatoes and Cheese Bread

Beef Pot Roast With Mashed Potatoes and Cheese Bread

3-4 lb Beef Roast Defrosted ( I can't remember the exact kind I chose from the store-I usually go with a well marbled beef that way it does not dry out or becomes tough)
1 Can Cream of Mushroom Soup
Enough water to cover the Roast
Chopped Basil Leaves
1 yellow onion chopped
salt and pepper to taste
1 tbsp beef bouillon
1 tsp season all
1 tsp paprika
1 tsp garlic salt
Crock Pot
 Add cream of mushroom soup and seasonings to crock pot. Add 1 cup of water. And mix well. Then add the roast. Keep adding water until the roast is all but covered. Cook on high setting for 4 to 5 hours. When done slice or shred for serving. I use the liquid left over for gravy for the potatoes. (I didn't add a thickening agent (like cornstarch or flour) for the gravy but sometimes I do)

Mashed Potatoes
Once roast has 30 minutes or so left start the potatoes.
5-6 potatoes (or 2 potatoes per person eating)
Boil in salted water until tender when poked with fork.
Mash potatoes with a potato masher or use hand mixer.
3 tbsp butter
1/4 cup milk
Salt to taste
Add butter and milk to mashed potatoes and stir until well incorporated.

Cheese bread
I got this great recipe for a stone fire pizza dough. Quick 3-Hour Pizza Dough( I do not own a stone fire cooker) But this recipe works well with pizza stones in your regular oven. I made to directions for the 3 hr method. I had a lot of dough left over from when I made pizzas that I stuck the remainder in the fridge for a day. And I took it out and let sit for about an hour. I rolled out the dough on wax paper then stuck on my oven stone and drizzled it with olive oil and salt and mozzarella cheese. I cooked it in preheated 450 degree oven for about 15 min.

Serve and enjoy!! My husband loved this dinner! The kids liked it ok and ate most of what I gave them which is like most of our dinners :) We usually have left overs of the beef and use it for beef taquitos the next day.

Chicken Fajitas

 

Chicken Fajitas

 

2-3 Chicken Breasts thinly sliced against the grain

1 Green Pepper sliced and chopped into strips

1 Red Pepper sliced and chopped into strips

1 Large Yellow Onion sliced and chopped into strips

1/2 Bunch of Cilantro finely chopped

1 tblsp cumin

1 tsp paprika

1/4 tsp True Lime Seasoning or juice of 1 lime

salt and pepper to taste

Cooking Oil

Corn Tortillas

Guacamole or Avocados

Cilantro

Salsa

Cheese

Sour Cream

Lettuce

(Whatever fixings you prefer to have with your fajitas)

Tortilla Chips

 

Bring 2 tblsp oil to heat in large sauté pan. Add onions, peppers and cilantro. Cook for a minute or two until onion starts to turn translucent. Then add chicken and seasoning. Saute in pan until chicken it cooked through.

 

While cooking chicken prepare a separate pan with 1 tblsp of oil. When oil is hot add corn tortillas. Cook about 1 minute on each side. ( You can cook them longer if you like your tortillas more on the crunchy side).

 

Once chicken and tortillas are done add a spoonful of chicken into tortilla and add whatever condiments you like and enjoy! We usually have this with just chips and salsa or sometimes we have some type of rice. The kids usually opt out of the chicken and will just have tortillas and cheese or a vegetarian taco(Our oldest (7) loves to do this because she is not much of a meat eater but loves the other toppings!)

 

 

 





Cheesy Stuffed Mexican Shells

Cheesy Stuffed Mexican Shells

3 Chicken breasts cooked and shredded
1 can black beans or 1 1/2 Cups cooked black beans
1 Can Cream of Chicken Soup
1 Cup Sour Cream
1/2 bunch of cilantro finely chopped
1 tsp Cumin
1 tsp paprika
1 clove garlic minced
2 to 3 green onions chopped
1 box large pasta shells cooked to package directions
2 cups Salsa of any kind (I used a Restaurant Style version)
2 Cups Shredded Cheese (Colby Jack and Monterrey)

9x13 pan, sprayed with non-stick cooking spray. It can make extra if you don't overload first pan. I usually have an 8x8 pan ready so I can freeze it to have for another day.

I boiled my chicken breast in seasoned water (cumin, garlic salt, lime, salt and pepper, chicken stock) until white throughout. Then shredded it and put aside. Next cook pasta according to directions. Drain and then pour cold water over pasta to cool down so it is easy to handle.

Preheat oven to 350 degrees. Next prep your pan or pans. Combine first 9 ingredients (chicken through the onions) in a large mixing bowl. Next line your pan/pans with salsa. Next take a shell and stuff with chicken mixture and put in pan. Next repeat until you have filled all the shells. Last top with shredded cheese. Place 9x13 pan in preheated 350 degree oven for 45 minutes or until cheese is fully melted and the middle of the pasta shells are cooked through.

If you prepared an 8x8 pan to freeze cover with tin foil and place in freezer. When ready to use preheat oven to 350 and cook for 1 hr and 30 min or until cook through.

Enjoy! This is a great meal for when you want to have a second meal stocked in the freezer for a "rainy" day. The husband and kids love this dish and enjoy when we have it a second time!