You might need to buy:
- vegetable oil
- dried piquin chiles
- ground ginger
- ground cinnamon
- allspice
- beef broth
- saffron
- frozen peas
- couscous
- Salt and freshly ground pepper to taste
- Chopped flat leaf parsley for garnish
Apricot or rhubarb would be good substitutes if guava is unavailable.
You might need to buy:
- guava paste or other fruit jam or puree mixed with 1/4 cup freshly squeezed lime juice
- grated panela or dry curd farmer cheese
- heavy cream
If banana leaves are unavailable, blanched collard greens are a good substitute.
You might need to buy:
- achiote paste
- ground cinnamon
- freshly squeezed orange juice
- freshly lime juice
- red wine vinegar
- cracked black pepper
- unsalted butter
- chicken stock
serves 4
You might need to buy:
- ancho chili peppers
- EVOO - Extra Virgin Olive Oil
- Salt and pepper
- tomato paste
- Juice of 1 lime
- Toppers to choose from:
Marinate 1 1/2 lbs chicken legs and thighs in the same manner. Bake in a roasting pan or a baking sheet in a 350F oven for 40 minutes, or until the meat pulls away from the bone. Set the chicken aside to cool and pour the cooking juices from the pan into a bowl or cup. Refrigerate the juices so the fat rises to the top.
When the chicken is cool, remove and discard the skin and bones and cut or shred the meat into bite sized pieces. Skim off and discard the fat that has risen from the cooking juices, and use the remaining brown cooking liquid to reheat the chicken in a slow oven.
You might need to buy:
- freshly squeezed orange juice
- achiote paste
- black peppercorns
You might need to buy:
- garlic
- orange
- recipe achiote citrus marinade
You might need to buy:
- dried black beans
- dried kidney beans
- olive oil
You might need to buy:
- paprika
- olive oil
- juice of 1 lime
You might need to buy:
- olive oil
- freshly ground pepper
- flour tortillas
- Avocado Corn Relish
- Tomatillo Salsa