SECO DE POLLO RECIPE RECIPES

Name: Potaje de Garbanzos (Cuban Garbanzo Bean Stew)
Cook time: 25 min
Total time: 1 h
Yield: 6 servings
Cuisine: cuban
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, medium diced; 1 green pepper, medium diced; 1 packet (1 1/2 teaspoons) Sazón seasoning mix with saffron; Kosher salt and freshly ground black pepper; 3 cloves garlic, minced; 2 tablespoons tomato paste; 2 tablespoons vino seco (see Cook's Note) or sherry cooking wine; Two 15-ounce cans garbanzo beans, drained and rinsed; 2 large russet potatoes, peeled and large diced; 6 ounces Spanish chorizo, casing removed and chorizo cut into small chunks; White rice, for serving, optional

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW) RECIPE ...

Potaje de Garbanzos (Cuban Garbanzo Bean Stew) Recipe ... image

This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!

Provided by Gabriela Rodiles

Categories main-dish

Total Time 1 hours 0 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 medium yellow onion, medium diced
1 green pepper, medium diced
1 packet (1 1/2 teaspoons) Sazón seasoning mix with saffron
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons vino seco (see Cook's Note) or sherry cooking wine
Two 15-ounce cans garbanzo beans, drained and rinsed
2 large russet potatoes, peeled and large diced
6 ounces Spanish chorizo, casing removed and chorizo cut into small chunks
White rice, for serving, optional

Steps:

Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

MEXICAN CALDO DE CAMARóN RECIPE - MEXICAN FOOD JOURNAL

Mexican Caldo de Camarón Recipe - Mexican Food Journal image

This Mexican shrimp soup brings together fresh shrimp, dried shrimp, guajillo and cascabel chilis, and tender vegetables all in one spicy bowl of comfort food.

Provided by Andrés Carnalla

Categories Soup

Total Time 45 minutes

Yield 8

Number Of Ingredients 18

Ingredients

1 lb roma tomatoes
1/2 white onion
2 cloves garlic
3 lbs Cambray potatoes, unpeeled (diced in 1/2 to 1-inch cubes)
1 branch epazote
2 lbs fresh shrimp (cleaned and deveined)
1 lb dried shrimp (small or medium, with heads on)
8 guajillo chilis
1 cascabel chili
1 1/2 cups carrots (peeled and diced)
1-2 bay leaves
1 tbsp olive oil or other cooking oil
1 tbsp dry oregano
6 cups water
Salt and pepper to taste
Limes (halved)
Onions (finely diced)
Oregano

Steps:

Soak the Chilis
Make the Broth
Prepare the Veggies
Grind the Dried Shrimp
Make the Soup
Serve Your Soup

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