HONDURAN RICE RECIPE RECIPES

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HONDURAN TAMALES RECIPE | ALLRECIPES



Honduran Tamales Recipe | Allrecipes image

My fiance is Honduran and no Christmas is complete without tamales. These aren't your regular Mexican tamales, there's more to 'em.

Provided by Sara Blackwood

Categories     Pork Recipes

Total Time 2 hours 38 minutes

Prep Time 1 hours 30 minutes

Cook Time 1 hours 8 minutes

Yield 30 tamales

Number Of Ingredients 16

1 (4 pound) package masa harina (such as Maseca®), divided
1 large tomato, chopped
1 large green bell pepper, chopped
1 large onion, chopped
1 cup chopped fresh cilantro
¼ cup ground cumin
2 cubes chicken bouillon
salt
1 (6 ounce) can tomato paste
3 cups vegetable oil, or to taste
30 banana leaves
3 ½ pounds cubed cooked pork
3 large potatoes, peeled and cubed
2 cups cooked white rice
1 (15 ounce) can peas, drained
kitchen twine

Steps:

  • Pour about 3/4 the masa harina into a large pot. Add water in batches, mixing until a moderately thin batter forms.
  • Combine tomato, green bell pepper, onion, cilantro, cumin, and bouillon in a blender. Blend until smooth. Pour into the large pot with the batter and season with salt. Pour about 5 cups of this combined mixture into a smaller pot; add tomato paste and stir until it is an even red color.
  • Pour 2 cups oil into the large pot of batter; pour remaining 1 cup oil into the smaller pot of red batter. Bring both pots to a boil, stirring continuously to prevent burning. Cook until flavors set, 3 to 5 minutes more. Remove from heat.
  • Cut banana leaves into 12x15-inch rectangles. Spoon 1 cup regular batter and 1/4 cup red batter into the center of each leaf. Add small amounts of pork, potatoes, rice, and peas. Fold leaf over the filling several times; fold sides in. Wrap twine around tamale to hold in place.
  • Place tamales in a large pot; cover halfway with water. Cover and cook over medium heat until filling has thickened, about 1 hour.

Nutrition Facts : Calories 551.7 calories, CarbohydrateContent 59 g, CholesterolContent 38.7 mg, FatContent 26.5 g, FiberContent 9.9 g, ProteinContent 21.5 g, SaturatedFatContent 4.5 g, SodiumContent 191.2 mg, SugarContent 2 g

ARROZ CON POLLO RECIPE | ALLRECIPES



Arroz Con Pollo Recipe | Allrecipes image

Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!

Provided by RPOVARCHUK

Categories     Baked and Roasted Chicken

Total Time 2 hours 10 minutes

Prep Time 15 minutes

Cook Time 1 hours 55 minutes

Yield 8 servings

Number Of Ingredients 17

¼ cup vegetable oil
1 (4 to 6 pound) whole chicken, cut into pieces
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cloves garlic
1 (14.5 ounce) can stewed tomatoes
1 cup rice
2 teaspoons salt, or to taste
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 bay leaf
2 cups chicken stock, or as needed to cover
1 cup green peas
½ cup sliced black olives
½ cup raisins
¼ cup chopped pimento peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
  • Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
  • Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

Nutrition Facts : Calories 534.7 calories, CarbohydrateContent 36.3 g, CholesterolContent 142.4 mg, FatContent 20.2 g, FiberContent 3 g, ProteinContent 50.5 g, SaturatedFatContent 4.6 g, SodiumContent 1104.9 mg, SugarContent 9.5 g

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