Arroz con Pollo
serves 12
500g (4 cups) jazmin
Rice
4 chicken breasts
500g (3 cups) of
frozen carrots and peas
250g (1½ cups) of
frozen green beans
2 white onions
3 tomatoes, chopped
1 red pepper
celery leaves for
flavour
1 chicken cube (bouillon)
200g butter or
margarine
Garlic cloves
Salt and pepper
One plant of coriander
– for garnish
1 bottle of oil
3 bottle of capers –for
garnish
1 bottle ketchup (1
liter will be enough for 30 plates)
1 bottle of Worcestershire
sauce
Sazon Goya (a type of
seasoning)
Saffron
1.
Cook rice with salt and chicken bouillon; then let it
cool.
2.
Place chicken breasts, 5 cups water, salt, one onion, 2
garlic cloves, and 1 celery leaf in a big pot. Bring to a boil, cover and
reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and
let the chicken rest in the pot for about 15 minutes covered. Let it cool,
shred and set aside.
3.
Cook the diced carrots, green beans and peas as per
package directions.
4.
In a medium pot, heat the butter. Add the onions chopped red peppers, garlic
and tomatoes. Cook until the onions are translucent, about 4 to 5 minutes. Add
the chicken, ketchup and Worcestershire sauce.
5.
After everything is mixed, add the cooked vegetables.
6.
In a big pot start combining the rice, with the chicken
mix; a little at a time. Add some stock if mixture is too dry.
7.
Top with cilantro and capers.
Salpicon
¼ Watermelon
2 Bananas
1 cup Pineapple
2 apples
Vartiety of fruits
1.5 Lemons
1 liter strawberry
juice (saftvand)
1 liter Vanilla ice
cream
3/4 bottle Whipped
cream
Cut all the fruit into
very small pieces. Add some strawberry juice (saftevand) and a little bit of
lemon to cover the fruit.
Serve in glasses add a
small portion of vanilla ice cream and whipped cream to top.
