NICARAGUAN FOOD RECIPES RECIPES

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NICARAGUAN FOOD RECIPES RECIPES ALL YOU NEED IS FOOD



NICARAGUAN FOOD RECIPES RECIPES All You Need is Food image

Make and share this Nicaraguan Dressing - Family Recipe recipe from Food.com.

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 10 serving(s)

Number Of Ingredients 9

1 lb ground chicken
2 large onions (1 onion finely chopped)
32 ounces croutons (unflavor or galic sourdough is awesome)
1/2 cup butter
2 eggs
chicken stock
2 (8 ounce) cans cream of mushroom soup (trader joes has portabello cream, awesome)
2 (8 ounce) cans evaporated milk
3 (4 ounce) jars capers (this is to taste)

Steps:

  • cook chicken with one large onion, large pieces of onion.
  • Save stock to use later, discard onion, ground up chicken finely.
  • sauteed finely chopped onions with 1 stick of butter.
  • chopped up croutons ( not fine, but more like ground up chicken size).
  • Mix all the ingredients together and taste, capers are to taste, add eggs last. I usually add more cream of mushroom and chicken stock first. You want it to be moist, not dry. When you like the taste, add eggs and mix it up.
  • Pour into caserole dish and bake at 350 degrees for about 30 to 40 min.

Nutrition Facts : Calories 638.8, CarbohydrateContent 79, CholesterolContent 106.5, FatContent 24, FiberContent 6.2, ProteinContent 26.8, SaturatedFatContent 10.7, SodiumContent 2148.5, SugarContent 2.1

CHICKEN NICARAGUENSE RECIPE - FOOD.COM



Chicken Nicaraguense Recipe - Food.com image

Make and share this Chicken Nicaraguense recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 2 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts
1 medium green pepper, chopped
1/2 cup celery, diced
2 ounces onions, chopped
1/3 cup carrot, diced
1 garlic, glove finely minced
1 cup tomato juice
2 cups summer squash, sliced
1 teaspoon cumin
salt
pepper
2 ounces peas

Steps:

  • Brown chicken on both sides in a nonstick skillet, then transfer to a casserole or Dutch oven.
  • Add green pepper, celery, onion, carrots and garlic to the skillet in which the chicken cooked.
  • Cook briefly, stirring until vegetables are cooked but crisp.
  • Spoon vegetables over the chicken and add the tomato juice, squash, cumin, salt and pepper.
  • Cover the casserole and bake 50 minutes or until the chicken is tender when pierced with a fork.
  • Add the peas, and return casserole to oven, covered, for 10 more minutes.

Nutrition Facts : Calories 281.7, FatContent 4, SaturatedFatContent 0.8, CholesterolContent 75.5, SodiumContent 511.5, CarbohydrateContent 31.9, FiberContent 6.5, SugarContent 12.9, ProteinContent 32.1

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