They may be forced to mourn in Havana but in Miami they’re delighted. These are some of our Cuban friends’ favorite dishes.
Ingredients
- 4 lbs chicken breasts, thighs and legs
- 6 cloves garlic, minced
- 1/2 c orange juice or 1/4c each of lime and orange juice
- 1 lg onion, sliced
- 1 lg red bell pepper, chopped
- 12 oz puréed tomatoes
- 1/4 c vegetable oil
- 1/4 c green olives, stuffed with pimentos
- 1 tsp capers
- 1 c dry sherry
- 1 lb potatoes, peeled and quartered
- 1/2 c raisins
- Rice to serve it with
Preparation
- Combine garlic, orange/ lime juice, onion and bell pepper
- Marinade the chicken in the mix for 4 hrs
- Heat the oil in a skillet and brown the chicken
- Add the marinade and heat for 5 min
- Add tomato purée, raisins, olives, capers, sherry and a pinch of salt and pepper
- Add enough water to just cover the chicken
- Simmer for at least 1 hr adding the potatoes in for the last 20 min
- Serve over steamed rice
Ingredients
- 2 lbs chuck, sliced
- 2 Tbsp oil
- 1 lg onion, sliced
- 3 bell peppers in assorted colors, thinly sliced
- 4 cloves of garlic, minced
- 2 tsp oregano
- 2 tsp cumin
- 2 tsp sweet paprika
- 1 tsp smoked paprika
- 1/8 tsp ground cloves
- 1/8 tsp allspice
- 2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1/2 c dry white wine
- 1 c chicken broth
- 1 16 oz can crushed tomatoes
- 6 oz tomato paste
- 2 bay leaves
- 1 lg carrot, cut in half
- 1 lg celery stalk, cut in half
- 1 c olives
- 1/2 c roasted red peppers, drained
- 1/4 c pimentos, drained
- 2 Tbsp capers, drained
- 1/3 c parsley, chopped
Preparation
- Rub the beef with salt and pepper
- Heat the oil in a Dutch oven and brown the beef
- Remove the beef and set it aside
- In the same oil, sauté the onion and peppers for 20 min, until caramelized
- Add garlic and spices
- Sauté 1 min
- Add wine and bring it to a rapid boil, scraping the bottom of the pan
- Add broth, tomatoes, tomato paste and bay leaves
- Simmer 5 min
- Add the beef, carrot and celery and bring it to a boil
- Reduce to simmer and cover for 4 hrs covered
- Discard the celery, carrots and bay leaves
- Transfer the beef to a plate and shred it
- Stir in olives, pimentos, capers and roasted red peppers
- Simmer uncovered for 30 min or until thick
- Stir in parsley and serve with rice and beans
Ingredients
- 1/2 c olive oil
- 1 green bell pepper, cleaned and cut into rounds
- 3 lbs bone in, skin on chicken thighs and legs
- 1 c dry white wine
- 4 c water
- 12 oz pilsner beer
- 1/2 lb asparagus, trimmed
- 1 med onion, grated
- 1 c jarred pimentos, drained and chopped
- 1 c baby peas
- 1/4 c tomato paste
- 3 cloves of garlic, minced
- 1 Tbsp kosher salt
- 1 cube of chicken bouillon
- 3/4 tsp ground achiote seeds
- 1/2 tsp oregano
- 3 1/2 c short grain rice
Preparation
- Pre heat oven to 325
- Heat the oil in a Dutch oven and add the bell pepper
- Brown the chicken in batches 2-3 min per side
- Set the chicken aside and discard the pepper. Keep the oil
- Add wine to the oil in the Dutch oven
- Simmer and scrape the bottom of the pot
- Add the chicken and all of the remaining ingredients except for the rice, 1/2 of the beer and 1/4 of the pimentos
- Bring it to a simmer
- Stir in rice and simmer 10 min
- Cover the pot with a tight lid and place it in the oven for 20 min
- Remove from the oven and pour in the remaining beer
- Garnish with pimentos
Ingredients
- 2 1/2 lbs cubed pork
- 12 cloves of garlic
- 1 onion, coarsely sliced
- 1/2 c orange juice
- 1/4 c lime juice
- 1/4 c lemon juice
- 2 Tbsp oregano
- 2 Tbsp cumin
- 1/2 Tbsp kosher salt
- 1/2 Tbsp freshly ground pepper
- 2 c water
- 1 c olive oil
Preparation
- Combine garlic, onion, juices, 1/2 c olive oil, oregano, cumin, salt and pepper
- Marinate the pork in the mixture overnight in the refrigerator
- Remove the pork from the marinade and place it in a pot with the water and remaining oil
- Simmer for 30-40 min until the water evaporates
- Briefly brown the pork and onions
- Do not overcook it or it will be dry and impossible to chew
- Serve with rice and beans
Ingredients
- 2 Tbsp olive oil
- 2 med onions, chopped
- 3 oz chorizo
- 4 cloves of garlic, minced
- 1 1/2 lbs ground beef
- 1 28 oz can whole tomatoes, drained and crushed
- 2 Tbsp red wine vinegar
- 1 Tbsp Cinnamon
- 2 tsp cumin
- 2 bay leaves
- Pinch of ground cloves
- 2/3 c raisins
- 2/3 c pitted, stuffed olives
Preparation
- In a large heavy skillet, heat the oil and sauté the onions, chorizo and garlic for about 10 min or until the onions are soft and translucent
- Add the beef and brown it
- Add tomatoes, vinegar, spices and bay leaves
- Simmer 30-45 min, covered
- Uncover and add raisins and olives
- Simmer 15 min longer and serve with white rice.
Enjoy these Cuban favorites!
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