For the tostones: In a large frying pan heat vegetable oil over medium-high heat until shimmering. Oil should be about 1/2-inch deep. Slice the ends off the plantains. Run a knife down the length creating a shallow incision. Pry open skin to peel. Slice plantains 1-inch thick. Add mustard, black pepper, sazon completo, curry, cumin, and salt to the chicken and mix well, preferably coating the thighs with your hands. Add Salsa Lizano to the chicken and continue mixing. Heat a large skillet on medium-high heat for about 5 minutes. Add the vegetable oil and the 2 tablespoons of sugar to the pan. 2 tablespoons manzanilla olives, sliced (or 6 to 10 whole manzanilla olives) 2 cups cooked white rice, medium grain (Cook according to packaged directions) Heat oil in saucepan on medium. Add ham and sauté for about 5 minutes. Add Sofrito, Recaito and garlic and sauté another 5 minutes. Stir in remaining ingredients. Add the chicken and cook half-done. Take the chicken from the sauce. Then add basil to the sauce and cook until the sauce is absorbed. Set aside. 3. Grill the chicken on a barbeque grill or in an oven over moderate heat until done. When it’s done serve with the rest of sauce. 4. The distinctive flavor of Puerto Rican recipes is mainly due to the presence of sofrito. Sofrito’s base is aromatic that resembles the Cajun holy trinity or mirepoix. The addition of tomato sauce makes sofrito a red puree. If you have not yet tried sofrito for cooking, then a must-try recipe is Puerto Rican rice and beans. They should stay hot enough for an hour or so. While the beans are simmering with sofrito, start making the rice: Add oil to a medium pot and place over medium heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Saute until onions are translucent and green peppers soften, about 3-5 minutes. 3EXDGJQ.

rica rica sauce recipe