Friday, December 14, 2012

Fritada / Mixturiado

Today I am thinking of making one of my many favorite Ecuadorian dishes for dinner, Fritada, or as my husband calls it, Mixturiado. My husband and his family are from Ambato, Ecuador. I, unfortunately, haven't had the pleasure of visiting Ecuador, but will plan to do so one day. I don't have a fancy camera to take beautiful culinary photos of my finished product, but that's also something to work toward acquiring. If you are like me, and starting to become adventurous with trying new recipes, check out some of the great blogs I have noted on how to make this great dish!

For the Pork: (from TS Tasty Bits)
2.5 lbs pork shoulder cut in chunks
3-4 cups of water
8 garlic cloves, whole
1/2 yellow onion cut in chunks
3 tbsp salt
Accompaniments: (from Laylita)
Both TS Tasty Bits and Laylita have wonderful directions on how to make this wonderful dish!
Fritada Ecuatoriana, Fritada de Chancho

Tostado, cancha, chulpe corn snack



Thursday, August 2, 2012

Arroz Con Pollo / Yellow Rice with Chicken

Cuban yellow rice and chicken has to be one of my most favorite dishes.  Eating this dish brings me back to when I was a kid.  This recipe is inspired by my mother.  What makes this recipe different from the traditional dish is the beer/wine, bacon, and spanish sausage (chorizo).  By adding these items, it gives it an extra kick of flavor.  This dish is especially good with a balsamic vinegrette salad and sweet fried plantains (platano maduros) yum!!! I have some pictures below of the cooking process and am missing the final photo (it will be coming soon!)

2 Cups of uncooked long grain rice

2 chicken breasts (cubed)

2 Spanish chorizo links (sliced)

3 or 4 slices of thick cut bacon

1 can of beer or 1 cup of white wine

Bijol for color (or yellow food coloring)

1/2 packet of Goya chicken bullion

1/2 a jar of spanish olives

1/2 a medium onion (chopped)

1/2 red pepper(chopped)

2 cloves of garlic minced

1 small tomato

1 tbsp spanish adobo

1 tbsp of salt

1 tsp of red pepper flakes

2 1/2 cups of water

  1. Heat your large pan with a teaspoon of olive oil, add your chopped bacon and chorizo and cook for about 3 to 5 minutes.

  1. Add the peppers, onions, garlic, and spanish olives.

  1. Cut the chicken breast into a desired size (about 2 inch cubes) and add to pan. Add 1/2 packet of chicken bullion, red pepper flakes, and adobo to the chicken. Saute your ingredients, then add the diced tomatoe and beer or wine.  Cook covered for about 8 to 10 mins on medium heat or until the chicken has cooked through.

  1. Remove the chicken from the pan and transfer into a bowl.

  1. In the same pan add the rice, water, salt, and bijol (or food coloring), cook for about 15 mins on low heat. 

  1. You can then add your chicken mixture to the top of the rice and add a splash of water and then cook for another 10 mins or until rice is tender. 

  1. Serve and Enjoy!

Other versions of Arroz Con Pollo:
Three Guys from Miami
Taste of Cuba
Receta de Univision

Other Links:
Where did Arroz Con Pollo come from?