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Tuesday’s Taste Tempters 11.13.12

Tuesday’s Taste Tempters 11.13.12

Posted: Tuesday, November 13, 2012 8:00 pm

Today’s recipes come from the cultural cookbook, “Flavors of Belize: The Cookbook” (ISBN: 978-976-8197-56-6/hardcover/$39.95) by Tanya McNab. It is available at
4 pounds chicken, cut into serving sizes
6 to 8 cups water
6 garlic cloves, crushed
8 dried oregano leaves
2 teaspoons salt
2 escabeche peppers or 3 canned jalapeño peppers
1 tablespoon red recado (see below)
2 pounds onion, sliced
1/2 cup vinegar
1/4 cup olive oil, optional
2 teaspoons freshly ground black pepper
Place chicken and place in a stockpot with water, garlic, oregano, salt and escabeche or jalapeno peppers. Bring to a boil. Lower heat and cook until tender. Remove chicken and drain. Reserve broth and escabeche peppers. Dissolve red recado in a little vinegar, enough to make a paste and rub on chicken. Put chicken on a broiler tray and broil in oven until golden brown, set aside.
Bring reserved broth to a boil, add onions and cook on medium heat for 15 minutes. Add vinegar, stir and drizzle olive oil. Sprinkle with black pepper. Serve with corn tortillas or over yellow rice.

5 tablespoons annatto seeds
6 to 7 allspice seeds
1/4 teaspoon whole cloves
1/4 cup sour orange
1/4 cup vinegar
Grind annatto seeds, allspice seeds and whole cloves to a powder. Combine annatto powder with sour orange and 1/4 cup of vinegar and process to a paste.  May add more sour orange and vinegar if necessary to achieve a thick paste. Store in refrigerator.

2 teaspoons vegetable oil
2 tablespoons onion, diced
1 garlic clove, minced  
2 cups white rice
3 cups chicken broth
1 teaspoon salt, to taste  
1/2 teaspoon turmeric
1/4 teaspoon cumin
Sauté onions and garlic in oil until golden brown. Add rice, broth, salt, turmeric and cumin. Bring to a boil and allow to boil for 2 minutes. Reduce to medium heat and simmer for approximately 8 minutes or until liquid is fully absorbed.   Reduce to low heat. Sprinkle with 1/4 cup water, cover and cook another 10 minutes until rice is tender.

Published in The Messenger 11.13.12

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