Monday, January 17, 2011

Basic Math + Super Easy = Delicious

Math and cooking: yeah, maybe we think of the measurements;  a teaspoon here, a cup there....

But did you ever think that one store bought Rotisserie Chicken

+ Fresh Ingredients could =

Easy Chicken Alcaparrado
w/ Pink Beans and Super Easy Yellow Rice

I love sharing recipes.  It really makes me happy when I make a person's day because they tried something that I posted and it turned out great.  Food is truly a saving grace;  it sustains us, it brings us together but a great meal can also cheer us up after a long-hard day of dealing with an often unfriendly world.

I LOVE Latin food.  This is a Puerto Rican style recipe. I love the savory, salty flavors mingled with just the right amount of spice. 

Everyone is looking for quick and easy today, right?  If you're my husband's cousin, Betsy, you're off to the dog show with your one daughter and off to another activity with the other, while trying to fit in your exercise class.  If you work outside the home, you're probably trying to balance business meetings with meals.  Eating out too much can take a toll not only on the wallet but the waistline.

This dish is quick, healthy, inexpensive, and oh so easy to make.  I used a store-bought Rotisserie Chicken and turned it into something that will make your friends and family think you've been cooking all day! 

And it's delicioso! 

Note:  Alcaparrado are whole, small pitted and brined Manzanilla Olives, Pimientos and Capers. It is available on the International Foods aisle in your grocery store. If you cannot find this, simply purchase Pimiento stuffed Manzanilla olives and a jar of Capers. The ratio would be 2-1 (more olives than capers).

Easy Chicken Alcaparrado

One warm 4.5 lb. store bought Rotisserie Chicken (plain)
8 oz. jarred Roasted Red Peppers
¼ cup dry White Wine
¼ cup Hot (or medium) Picante Sauce
¼ cup Roasted Garlic Seasoned Rice Vinegar
8 oz. Vegetable Stock
½ cup whole Alcaparrado*
2 tbs. Honey
Cilantro for garnish (optional)


Preheat oven to 325°. 

To keep store-bought chicken warm, place chicken in pan, cover with foil, and place in hot oven. Turn the oven off and don’t open it until you’re ready to serve.

In a food processor or blender, add the peppers, wine, Picante sauce and rice vinegar. Blend until slightly chunky. Transfer to sauce pan. Add the vegetable stock, Alcaparrado and honey. Bring to boil and reduce to simmer, stirring occasionally for about 10-15 minutes.

Remove chicken from oven. Carve warm chicken and top with sauce and chopped Cilantro. 

The spotlight is also on the sides!
For the Pink Beans

1/8 cup cup frozen Recaito*
1 15.5 – 16 oz can Pink Beans (found in the International Foods Aisle)
1 teaspoon bottled minced garlic
1 teaspoon Adobo
1 - 12 oz light beer

Add the Recaito to pan and melt over medium heat. Once the Recaito is ready, add the pink beans, minced garlic and Adobo. Stir. Add one beer. Bring to boil and reduce to simmer, five to ten minutes. 


*Recaito is sold in your frozen food section near the Spanish food items. It is Sofrito without the tomato. All you need to do is break off the amount you need with a spoon or a knife. It melts easily into the pan. Save the rest in the freezer for another day.   You can substitute black beans.

For the Super Easy Yellow Rice

1/8 cup frozen Recaito*
1 tablespoon Olive Oi
l2 cups long grain White Rice
1 packet Sazon Tropical seasoning (for rice stews and soups)
¼ cup frozen Peas

Add Recaito and olive oil to pan. Once the Recaito is melted, add the rice and saute for two minutes. Add the beer and the remaining amount of liquid per the instructions on the rice box (water). Stir.

Add tropical seasoning. Bring to boil and reduce to simmer. Cover and follow the directions on the rice box. When the rice is almost done, lift lid and stir in the frozen peas. Let cook for 1 -2 more minutes and let rice rest per package instructions. 

Yield: serves 4
Post a Comment