Simply the best easy authentic stewed chicken recipe hope you like it
Ingredients:
Salt and lemon to clean meat if no lemon is available use vinegarr
1 chicken cut into 8 pieces
2 tablespoons tomato paste
2 tablespoons Darlene the Gourmet DIvas Sauteed Sofrito
1 tablespoon all purpose seasoning (I use adobo)
1/2 tablespoon sugar
2 tablespoons oil
3 capfuls vinegar
1/4 cup cooking wine
1&1/2 tablespoons green salad olives or any pitted
Cleaning the chicken:
In a bowl add chicken (removing skin is optional)
Vigorously rub with salt and use half a lemon to scrub each piece of chicken individually. This allows for a less slimy chicken it has also been said that it kills salmonella poisoning and bacteria that poultry usually has.
Rinse chicken thoroughly rubbing as you do so
Seasoning and cooking the chicken:
Heat oil on medium
To your citrusy clean chicken add sofrito, all purpose seasoning, vinegar, cooking wine and olives
Stir well to ensure chicken is evenly seasoned
Sprinkle sugar in the oil
When sugar becomes a dark brown color add chicken not olives or the remaining juices
Allow chicken to cook on one side for one minute before you turn it to coat the other side with your blackened sugar
Raise heat to medium high while cooking uncovered careful not to let chicken burn
After 5 minutes stir once more add half of the original wine vinegar seasoning to chicken
lower heat to medium and cover pot
When inside of meat is fully cooked approximately 20 -25 minutes stir chicken add tomato paste, olives and remaining wine vinegar to the chicken. If you have lots of seasoning stuck to the bowl add 1tablespoon of water stir it and add to chicken
Stir and cook covered for an additional 5-7
Serve over rice and beans and make a simple side salad
Hope you enjoy this delectable juicy chicken
By the way this chicken tastes even better the next day.......
Que Le aproveche
Thursday, September 29, 2011
Wednesday, September 28, 2011
La Divas Dominican Style Coconut Pigeon Peas and Rice Moro de Gandules Con Coco
Super simple yet nothing simple about the flavor que delicioso:
Ingredients:
1 can pigeon peas
1/2 can coconut milk
1 tablespoon oil
2 capfuls of vinegar
3 cups long grain rice
3 and 1/2 tablespoons homemade creole sofrito see recipe
3 and 3/4 cups water
1 tablespoon salt
1/2 tablespoon oregano crushed
2 tablespoons tomato paste (optional)
1 teaspoon sugar
According to la Diva Gourmet:
On medium low heat oil
Wash rice three times with cold water
Drain thoroughly and set aside
To the oil add sofrito, vinegar, salt and tomato paste then stir
When sofrito starts to sizzle add pigeon peas, oregano, sugar and coconut milk
Stir ingredients to avoid sticking
Add water allow mixture to come to a boil
Add rice to boiling mixture and stir.
Cook uncovered, stirring occassionally to avoid the rice to stick to the bottom (the concon which is the crunchy bottom that we traditionally eaten with meat the low heat cooking stage and not before)
When the liquids habe comsumed, stir again, bring rice and pigeon peas to the center of the pot so that it allows for even cooking and better concon cover with aluminum foil and then with the lid. Reduce the heat to the lowest level.
Cook for 20 to 25 minutes.
Uncover and stir from bottom to top. You know if grains of rice are raw by splitting one grain with your nail and checking the center of it which should not look different. If not fully cooked cover five additional minutes.
Ingredients:
1 can pigeon peas
1/2 can coconut milk
1 tablespoon oil
2 capfuls of vinegar
3 cups long grain rice
3 and 1/2 tablespoons homemade creole sofrito see recipe
3 and 3/4 cups water
1 tablespoon salt
1/2 tablespoon oregano crushed
2 tablespoons tomato paste (optional)
1 teaspoon sugar
According to la Diva Gourmet:
On medium low heat oil
Wash rice three times with cold water
Drain thoroughly and set aside
To the oil add sofrito, vinegar, salt and tomato paste then stir
When sofrito starts to sizzle add pigeon peas, oregano, sugar and coconut milk
Stir ingredients to avoid sticking
Add water allow mixture to come to a boil
Add rice to boiling mixture and stir.
Cook uncovered, stirring occassionally to avoid the rice to stick to the bottom (the concon which is the crunchy bottom that we traditionally eaten with meat the low heat cooking stage and not before)
When the liquids habe comsumed, stir again, bring rice and pigeon peas to the center of the pot so that it allows for even cooking and better concon cover with aluminum foil and then with the lid. Reduce the heat to the lowest level.
Cook for 20 to 25 minutes.
Uncover and stir from bottom to top. You know if grains of rice are raw by splitting one grain with your nail and checking the center of it which should not look different. If not fully cooked cover five additional minutes.
Dominican Style White Rice
Darlene La Diva Gourmets Dominican Style White Rice:
Ingredients: 3 cups long grain rice 4 1/2 cups water 1 tablespoon salt 1 tablespoon olive corn or canola oil According to la Diva Gourmet: Bring water to a boil on medium heat add salt and oil. Wash rice three times with cold water Drain thoroughly Add rice to boiling water and stir.
Cook uncover, stirring constantly to avoid the rice to stick to the bottom (the concon which is the crunchy bottom that we traditionally eat alone or with creamy bean sauce is suposed to form during the low heat cooking stage and not before) When the water has comsumed, stir again, bring rice to the center of the pot so that it allows for even cooking and better concon cover with aluminum foil and then with the lid. Reduce the heat to the lowest level. Cook for 20 to 25 minutes. Uncover and stir from bottom to top. You know if grains of rice are raw by splitting one grain with your nail and checking the center of it which should not look different. If not fully cooked cover five additional minutes. Using a fork separate grains and serve
Ingredients: 3 cups long grain rice 4 1/2 cups water 1 tablespoon salt 1 tablespoon olive corn or canola oil According to la Diva Gourmet: Bring water to a boil on medium heat add salt and oil. Wash rice three times with cold water Drain thoroughly Add rice to boiling water and stir.
Cook uncover, stirring constantly to avoid the rice to stick to the bottom (the concon which is the crunchy bottom that we traditionally eat alone or with creamy bean sauce is suposed to form during the low heat cooking stage and not before) When the water has comsumed, stir again, bring rice to the center of the pot so that it allows for even cooking and better concon cover with aluminum foil and then with the lid. Reduce the heat to the lowest level. Cook for 20 to 25 minutes. Uncover and stir from bottom to top. You know if grains of rice are raw by splitting one grain with your nail and checking the center of it which should not look different. If not fully cooked cover five additional minutes. Using a fork separate grains and serve
Friday, September 23, 2011
Tuesday, September 13, 2011
DARLENE LA DIVA GOURMET
DISTINCTIVE CATERING AND EVENT PLANNING
- EVENT PLANNING
- WEEKLY FROZEN MEALS SERVICE
- PHANTOM CHEF SERVICES
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- COOKING COURSE
CALL DARLENE LA DIVA GOURMET
(361) 444-DIVA
(361) 444-3482
MONDAYS THROUGH FRIDAY
11:00AM TO 8:00 PM
I WILL COME TO YOUR HOME TO TEACH YOUR FRIENDS ALL ABOUT
(361) 444-DIVA 3482
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