Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Put the chicken in an ovensafe baking dish.Just go easy on it, as Lizano is not as strong tasting as Worcestershire. Update: Couldn't find a source, but the closest you may come is Worcestershire sauce. If I find a subsitution or a source, I'll edit this recipe to include the information. I don't know because I never knew this sauce until we moved to Costa Rica. I'm told it can be found in the hispanic section of some grocery stores in the States, or from specialty online retailers. This recipe includes a sauce called Lizano. I don't know if I captured everything or not, but we think it tastes pretty good for a first try. Last week, I finally asked her how to make it and she rattled off directions. My housekeeper has shared her lunch with me on many an occasion, and it is always wonderful. But most commonly it is made with chicken, because its affordable and many folks grow chickens in their backyards! This is my take on Arroz con Pollo - or Chicken with Rice. It can be chicken, beef, pork, or shrimp. One of the most typical dishes in Costa Rica is Arroz Con (fill in the blank). Let the skillet stand covered, about 10 minutes before serving. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Nestle the chicken in the rice, adding any juices from the plate. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl.Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet.Transfer the chicken to a plate, using tongs. Add the chicken and brown on all sides, about 6 minutes each side. Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Shake the bag, making sure the chicken is well coated. Pat the chicken dry and place in the bag with the spice mixture.Shake until the mixture is well combined. Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag.
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