Spicy South American Recipes


a melon bailer or spoon, scrape out core and seeds, leaving stem intact. Stuff each pepper with corn mixture.

Preheat oven to 400 [degrees] F. Place flour in shallow bowl, egg substitute in second bowl, and bread crumbs and cornmeal in third bowl (mix together crumbs and cornmeal with your fingertips). Dip each stuffed poblano in flour, shaking off excess, then in egg, then in crumb mixture. Place chilies on a nonstick baking sheet. Generously coat tops of peppers with nonstick spray. Bake until chilies are golden brown and the filling is hot, about 20 minutes.

JOCON
(Chicken in Green Sauce)
Guatemala

  • 1 chicken, cut into serving pieces, loose skin and fat discarded
  • 4 cups water
  • 1 tsp salt
  • 2 tortillas, sliced
  • 1 Tbs pepitoria (squash seeds)
  • 1/2 cup sesame seeds
  • 1 cup cilantro, packed
  • 1 cup sliced scallions, green part only
  • 1/2 cup sliced tomatillos
  • 1 to 2 tsp hot green chile slices
  • 1 Tbs corn oil

Cook the chicken in the water with the salt in a covered kettle until soft, about 30 minutes. Remove the chicken and set aside. Reserve broth and soak tortillas in it. Toast the squash seeds and sesame seeds in a dry skillet over moderate to low heat until they turn a light tan color, about 10 minutes.

Prepare sauce in processor. First grind the squash and sesame seeds. Add the cilantro, scallions, tomatillos, hot chile pepper and 1 cup of the reserved broth. Add the soaked tortillas and process to a smooth paste.

Brown the chicken pieces in oil over moderate heat for 5 minutes. Add the green sauce and the balance of the broth, about 2 cups. Simmer over low heat for 15 minutes, until the sauce is reduced to a thick, rich, green consistency. Serve warm. Serves 4

ARROZ CON POLLO CHAPINA
(Guatemala Style Chicken and Rice)

  • 3 lbs chicken pieces, skin and fat discarded
  • 1 Tbs corn oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup chopped onion
  • 1 garlic clove, chopped fine
  • 1/2 cup chopped ripe tomato
  • 1 1/2 cups raw rice
  • 1 cup sliced carrots
  • 1/3 cup stuffed green olives
  • 1 Tbs caper
  • 2 1/2 cups chicken broth
  • 1 cup green peas
  • 1/2 cup pimento pepper slices (or substitute jalapeno peppers to heat it up)
  • 1 hard cooked egg, sliced
  • 2 Tbs grated Parmesan cheese

In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes. Add the rice

The copyright of the article Spicy South American Recipes in Spicy Cuisine is owned by Judy Howle. Permission to republish Spicy South American Recipes in print or online must be granted by the author in writing.

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