Afritada (Filipino Pork and Chicken Stew)

Spain occupied the Philippines for over 400 years.  Not surprising then to find foods with a lot of Spanish influence.  Afritada reflects that Spanish influence.  This can be made with just chicken or just pork.  We love the combination at my house since it covers everybody.  My husband loves the pork and my mother loves the chicken. So, you can't go wrong.  I made some changes to make it easier. 

Ingredients:

1lb of chicken parts (breast, thighs, wings, etc.)
1lb pork shoulder or butt (cut into chunks)
4 potatoes (cut into chunks)
1 large onion (chopped)
1 cup chicken stock
1-2 bay leaves (1 large or 2 small)
4 carrots (peeled and cut into chunks)
1/2 cup frozen peas
1 green bell pepper (cut into bite size chunks)
1 red bell pepper (cut into bite size chunks)
1 20oz can of tomatoes (roughly chopped in food processor)
1 20oz can of stewed tomatoes (roughly chopped in food processor)
1/4 cup canola or olive oil
Salt and pepper
1 small can of garbanzo beans (drained and rinsed) - optional

In a food processor, roughly chop the canned tomatoes.  Process until you get the texture you want.  Short pulses for some chunks, or longer processing if you want more of a puree.  Do the same with the stewed tomatoes.

In a large pot or dutch oven, heat an 1/8 cup of the oil in high heat.  Add the pork chunks and lightly brown for approximately 3 minutes.  Remove from pan and set aside.  Do the same with the chicken, and add that the pork.  In the same pot, add the rest of the oil and the potatoes.  Cook the potatoes for approximately 4 minutes until some of the sides have browned.  Remove the potatoes and set aside.  Reduce the heat to medium-high and add the chopped onions and the bay leaf to the hot oil in the pot. Cook the onions until they are translucent, approximately 3 minutes. Add the canned tomatoes and stewed tomatoes.  Continue cooking stirring constantly until tomatoes are heated through.  Add the pork, chicken and potatoes back into the pot.  Continue stirring until all the meat and potatoes are well coated with the tomatoe/onion mixture.  Add the carrots, peas and the chicken broth; continue stirring.  Cover and reduce to medium heat and keep at a low boil.  Keep covered and cook until chicken, pork and potatoes are tender, continue stirring to ensure that it does not stick to the bottom of the pan and burn; this should take approximately 30 minutes.  Season with salt and lots of pepper.  Add the both the red and green bell peppers. If using garbanzo beans add that at this time.  Continue cooking for another 10 minutes to allow peppers to cook but still have a crunch.  Taste for seasoning.  Add salt and pepper if necessary.  Serve hot over steamed rice.

Quick Fried Shrimp with Garlic

This is so good. Even my picky hockey player had two helpings.  If you love garlic this is the dish for you.  The spices really compliments the shrimp and you can make it spicy or mild.  Just play around with the amount of chili powder and cayenne.

Ingredients:

1/2 cup coarsely chopped garlic (about 2 large heads)
3/4 cup extra-virgin olive oil
1/2 tsp. salt (more to taste)
Juice of 1 lime
2 tblsp chili powder
1 tblsp paprika
1/8 tsp cayenne (more to taste)
2lbs medium-large shrimp (shelled and deveined)
3 tblsp cilantro (roughly chopped)
Slices of lime
Salt and pepper

In a small sauce pan add olive oil and garlic.  Using medium heat, cook until garlic is lightly brown.  Add chili powder, paprika and cayenne.  Continue stirring for another minute.  Add the lime juice and continue cooking for another 8 minutes. Remove from heat and set aside.

In a separate bowl, season the shrimp with salt and pepper.  In a deep frying pan, add 3 tablespoon of the oil (make sure you do not include the garlic) from the sauce pan. Make sure pan is hot, add 4-5 pieces of shrimp.  Quick fry the shrimp in batches for about 3-4 minutes.  When shrimp is pink and opaque, transfer to a bowl.  Continue to add the oil from the sauce pan without the garlic while cooking the shrimp in batches until all the shrimp is done.  Strain the garlic from the sauce pan and add to the cooked shrimp.  Add the chopped cilantro to the shrimp. Toss shrimp, garlic and cilantro until it well mixed.  Season with salt and pepper if needed.  Serve with slices of lime and your favorite rice (i.e. Spanish, Cilantro lime etc.)

Brown Rice with Chicken and Chorizo

This is a hearty one pot meal.  The chicken combined with the chorizo and rice is similar to the classic Spanish dish called arroz con pollo.  The brown rice adds a nice twist.  Check it out.

Ingredients:

2 lbs chicken thighs
3/4 lbs smoked or Spanish chorizo (cut into 1" thick slices)
2 tblsp olive oil
2 tblsp chopped fresh oregano or 1 tblsp dried oregano
1/2 tsp crushed red pepper or less (to taste)
6 cloves garlic (minced)
1 large onion (minced)
1 bay leaf
1 1/2 cups long grain brown rice (rinsed)
1/2 cup white wine
3 cups chicken broth
3 roasted red peppers (cut in strips)
1 cup frozen peas
Salt and pepper


Preheat oven at 400 degrees.  In a large dutch oven or a deep oven proof pan, heat the olive oil.  Add the sliced chorizo and cook for approximately 5 minutes, stirring constantly.  Remove to plate with a slotted spoon.  Working in batches, add the chicken thighs.  Do not crowd.  Brown each side (about 4-5 minutes each). Remove from the pan and set aside. Once all the chicken thighs are done, Pour off some of the fat and grease, leaving approximately 3 tablespoon in the pot.  Add the onion and garlic stirring constantly until onions are lightly browned. Add the bay leaf, red pepper flakes and oregano and cook for another 30 seconds, then add the roasted red pepper.  Continue stirring for another 2 minutes, then add the brown rice.  Stirring constantly until rice is well coated and well mixed with the other ingredients.  Continue cooking for another 2-3 minutes.  Add the wine and continue to cook for another minute.  Return the chicken and chorizo to the pan and add the chicken broth.  Season with salt and pepper and cover bringing it to a boil; add the peas. 

Transfer the covered pot to the oven and bake for 1 hour and 10 minutes until chicken is done and rice is tender.  Remove from oven and allow to sit for 10 minutes covered before serving.

Paella Valenciana

There are so many paella recipes out there it just boggles the mind.  I tried several that I found in cookbooks and have watched several chefs on the FoodNetwork take a stab at it. I find the short cut versions just does not have the flavors that you get when you fix the true version.  Even in Spain, depending on the regions, the paella can vary as well.  Paella Valenciana is from the Valencia region.  The ingredients are extensive and it can get expensive, but worth it for those special occassions.  Even if you do not have the paella pan, you can make this fabulous dish. Don't skimp on the ingredients, it's what make this dish fabulous. Eaten al fresco with chilled Sangria, what more can you ask for?

Ingredients:
1 lb of chicken (cut into pieces)
1 Spanish chorizo (sliced) - Chorizo de Balbao
1 medium onion (minced)
3 cloves garlic (minced)
3 tomatoes (chopped) or 1 14oz can of chopped tomatoes
1 large red bell pepper (chopped)
1 lb shrimp in shell or use 1/2 peeled/ 1/2 in shell
1 lb mussels or clams (bearded and clean or frozen in shell)
1 tblsp paprika
2 cups of long grain rice (soaked in cold water for 1 hour)
Juice of 1 lemon
1/4 tsp saffron threads soaked in 1/4 cup warm water
1 1/3 cup shelled peas (fresh or frozen)
Salt and pepper
2 tblsp olive oil

3 cups of chicken broth
1 tblsp parsley (chopped) for garnish

Optional:
1 lb cooked lobster meat (reduce shrimp to 1/2; reduce shellfish in 1/2)
1/2 lb of pork shoulder (cut in pieces) can replace 1/2 of the chicken

In a large pan, heat oil.  Lightly fry chorizo until edges are a light brown. Remove from pan and set aside.  Fry chicken pieces in batches until evenly browned. Do not crowd. (If using pork, fry pork pieces until evenly browned and transfer with chicken).  Remove chicken pieces and transfer to the same plate as the chorizo. Add onions and stir constantly until translucent (2-3 minutes), then add the garlic.  Continue to fry for another minute, stirring constantly.  Add paprika and stir for 30 seconds, then add the tomatoes and bell peppers.  Cook for 6-8 minutes.  Mixture should start to thicken.  Drain rice and add to the pan. Stir until rice is coated with the spices and tomato mixture for approximately 3 minutes.  Season with salt and pepper.  Add the chicken broth, lemon juice and the saffron thread soaked in warm water.   Bring to a boil.  Cover and reduce the heat to low/simmer.  Add the chicken, chorizo and peas to the pan. Cover and cook for 20 minutes, stirring occassionally.  Add the shell fish and shrimp (I usually arrange it to make it look like the picture), continue to cook for another 10 minutes or until liquid is completely absorbed.  If using lobster, add them to the last 5 minutes of the cooking process. Remove cover, sprinkle with the chopped parsley and serve in the pan. 

Note: If rice is not tender, add a 1/4 cup of chicken broth or water, stir and continue to cook covered in low heat for another 10 minutes. If using fresh mussels or clams, discard any unopen shells.

Picadillo

Comfort food. This is what this dish means to my family. It must mean the same to so many different cultures since they have their own version (Spain, Mexico, South America, Philippines, the Caribbean). Another very easy and adaptable recipe. You can serve it over rice or encase it in pastry dough, fry or bake and you have a Latin pastry called "empanada".

Feel free to change it up a bit. It is one of those "can't fail" recipes. That's what I did and came up with our favorite version.

Ingredients:

1 calabasa or pumpkin like squash (i.e. acorn)

1 tbsp olive oil

1 1/2 lb of good ground beef

1 onion (minced or chopped)

1 bellpepper (seeded and chopped)

4 garlic cloves (minced)

1 1/2 cups beef broth

2 tbsp tomato paste

1 tbsp sugar

1/3 cup pimiento stuffed olives (sliced)

1/2 cup raisins

1 tsp ground cumin

1 tsp dried oregano

salt and pepper to taste

Peel and cut the squash into bite size pieces; discard seeds. Heat olive oil in a skillet, add ground beef, onion, bellpepper, squash, and garlic. Brown the beef, stirring constantly breaking up the beef. Cook vegetables until softened; remove any excess fat. Add cumin, oregano, salt and pepper. Cook spices until heated. Add beef broth, tomato paste and sugar. Stir constantly until tomato paste disolves; bring to a boil; add raisins and pimiento olives. Reduce the heat to low; cover and simmer, stirring occasionally for another 15-20 minutes until squash is tender and most of the liquid has evaporated. Spoon over rice and enjoy.

Note: sweet potato can be substituted for the squash. For a Philippine version use potatoes. For a Caribbean touch, add a 1/4 cup of rum when adding the broth. Any long grain, jasmine or basmati rice works great with this recipe.