Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes. Add the green peas.
Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 minutes. Fluff up the mixture once or twice during the baking time.
Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables. Serves 6
BAJAN CHICKEN
This dish is named for the spice mixture, which is called "bajan", and is Barbados-style. The Whole Chile Pepper Book.
- 3 fresh Habanero chiles, stems & seeds removed, finely chopped
- 1 tablespoon Caribbean-style Habanero sauce
- 4 chicken breasts, skin removed
- 6 green onions, finely chopped, including tops
- 3 cloves garlic, minced
- 2 tablespoons fresh-squeezed lime juice
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly ground black pepper
- 1 egg
- 1 tablespoon soy sauce
- Flour for dredging
- 3 cups dry breadcrumbs
- Vegetable oil for frying
Cover the chicken in water and simmer for 30 minutes or until tender, skimming off any foam that forms. Remove and drain.
Combine the chiles, green onions, garlic, lime juice, parsley or cilantro, cloves and ground pepper. Cut deep gashes in the chicken and fill with the mixture. Secure open end with a toothpick to keep the stuffing from falling out.
Beat the egg and combine with the soy sauce and pepper sauce. Lightly dust the chicken with flour, dip in the egg mixture and roll in the bread crumbs.
Heat the oil to 375 degrees and fry the chicken until golden brown, 3-4 minutes on each side.
Don't forget to remove the toothpick before serving ...
EMPANADAS DE PAPAS
(Chilean Potato Pastries)
(from the Sundays at Moosewood Restaurant cookbook)
Serves 6-8.
Filling:
- 4 medium potatoes, peeled and cubed
- 2 small onions, chopped fine
- 1/2 cup chopped green pepper
- 3 tablespoons vegetable oil
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 cup corn
- 1 cup cream cheese, softened
- 1 cup grated Cheddar cheese
Dough:
- 1 cup warm water
- 1/2 tablespoon vinegar
- 1 teaspoon salt
- 3 1/2 cups flour
- 3 tablespoons melted butter
Cook and mash potatoes. Saute onions and peppers in oil. Add seasonings. When vegetables begin to soften, add the corn. Saute until all vegetables are tender. While still hot, mix vegetables, cream and Cheddar cheeses into mashed potatoes.
To make dough, mix water, vinegar and salt in large bowl. Add flour and butter. Mix well and work dough with hands until well combined. Form into long roll and cut in 8 equal pieces. Roll each piece into 6" diameter circle. Place 1/2 cup filling on each piece of dough, leaving 1/2" border. Fold dough over, seal edges with water, and crimp with fork. Traditionally, these are then fried until golden brown, but I prefer to bake them at 350 degrees until lightly golden.
