Recetas

     Las tradiciones y costumbres culinarias son una parte essencial en preservar nuestra cultura. Se presenta una variedad de tipicas recetas cubanas en cada edición. Para obtener una lista comprensiva de todas las recetas ofrecidas por el Liceo Cubano, visite la sección Hoy en el Liceo Cubano referente a Gastronomía.

     Toque en las siguientes recetas para ver los ingredientes necesarios y el modo de preparación.

Arroz con Pollo
Backed Sweet Plantains
Jericalla Custard

Arroz con Pollo (Chicken with Rice)

     INGREDIENTES

3 garlic cloves peeled
1 tablespoon salt
1 teaspoon pepper
1/4 cup sour orange juice or a 50/50 mix of sweet orange juice and lime juice
4 lbs. skinned chicken thighs, legs, and breasts
1/4 cup vegetable oil
2 medium onions, peeled and finely chopped
1 large green pepper, cored, seeded, and finely chopped
3 cups chicken broth
4 strands saffron, toasted in a dry skillet over medium heat for about 30 seconds, or until they lose their moisture.
2 tablespoons tomato sauce
2 cups Valencia (short grain rice)
Beer, white wine, or additional chicken broth
2 eight ounce cans petit pois (tiny peas), drained, or 1 cup tiny frozen peas, thawed
1 six ounce jar pimentos, drained and cut into strips

Cooking Instructions

1. Mash the garlic into a paste with the salt and pepper.
2. Add the orange juice and pour this marinade over the chicken pieces. Refrigerate for 1 hour.
3. Heat the oil over medium heat in a wide shallow pan.
4. Blot the chicken pieces on paper towels and brown them in the hot oil. Reserve the marinade. Set the browned chicken pieces aside.
5. In the same oil, sauté the onions and green pepper until the onions are translucent, about 3 minutes. Add the broth, saffron, tomato sauce, reserved marinade, and the chicken and simmer for about 5 minutes.
6. Add the rice and stir just enough to cover it with the liquid. If the rice is not fully covered, add more broth, wine, or beer. Simmer uncovered, until all of the liquid had been absorbed and the rice is cooked, about 30 minutes. Add more broth, wine, or beer if needed.
7. Remove the pan from the heat while you warm the peas and pimentos separately. Garnish arroz con pollo with them and serve.

 REGRESAR AL INDICE

Baked Sweet Plantains

Black beans are a staple to Cuban cooking, and its amazing in how many dishes it can be used. But it is used everyday. The following serves 6 as a side dish. It can also be thinned with chicken stock to make black bean soup, another common Cuban staple.

     INGREDIENTES

4 medium very ripe plantains
½ cup of dry white wine or light rum
¼ cup dry sherry
¼ cup packed brown sugar
4 tablespoons salted butter
grounded cinnamon and/or nutmeg to taste

Cooking Instructions

 REGRESAR AL INDICE

Jericalla (easy quick custard)

     INGREDIENTES

4 cups of milk
1 cup of sugar
1 cinnamon stick
1 ˝ tbsp of corn starch
4 egg yolks

Cooking Instructions

Dissolve the corn starch in a small amount of water. Mix the milk, sugar, cinnamon stick and corn starch mixture. Heat until it boils then remove from heat. Let cool. Remove the cinnamon stick. Place the mixture in a baking dish or individual baking cups; like the smell ones used for custards. Place the dish(s) in a water bath and bake at 350F until golden brown. 

 REGRESAR AL INDICE

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