Cuban Recipes

The following 3 recipes were submitted by a reader. I've never tried any Cuban recipes myself. Be to sure to post comments if you decide to give any of these recipes a whirl.

Pollo Con Quimbobó Platanos

• 1 cup of chopped okra, fresh or defrosted
• 1 whole chicken cut into 8 pieces (about 3 pounds)
• 2 tbsp of adobe seasoning or a mixture of the following:
  salt or MSG, black pepper, paprika, cumin, coriander
  vegetable oil
• 1 large onion chopped
• 4 cloves of garlic minced
• 1 green bell pepper, chopped
• 1 ½ cups of water
• 2 medium ripe plantains
• 2 medium tomatoes coarsely chopped
• 2 tbsp of lime juiceSeason chicken with adobe or the alternative.

In a heavy cast iron skillet brown the chicken pieces in hot oil on all sides. Remove the chicken to a plate. In the remaining oil, stir fry the onion, garlic and bell pepper for about 2 or 3 minutes.
Cut the okra in 1 inch size pieces. Cut away the tips and caps if desired. Peel the plantain and cut into 1 inch pieces.
Place the chicken in a deep stewing pot. Add the water and all the other ingredients. Cover and simmer until the chicken is very tender, about 15 minutes
Serve with white rice.

Cuban Black Beans

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.

• 1 pound dried black beans
• cups of water
• 3 cloves of garlic, peeled and crushed
• 1 medium onion, peeled and chopped
• pound salt pork, chopped
• 1 pound smoked ham hocks, cut in 1 inch pieces
• teaspoons paprika
• 3 teaspoons ground cumin
• 2 bay leaves
• 4 cups chicken stock
• ½ teaspoon chili powder
• 1 tablespoon vinegar
• salt and pepper to taste
  

Place black beans and water in large stock pot. Cover and boil two minutes. Turn off heat and let stand covered for 1 hour. Remove the lid and add the rest of the ingredients, except the vinegar, salt and pepper. There should be enough water to just cover the beans, so if necessary add a bit or water. Cover and simmer until the beans are tender, about 2 hours. Take out the hocks and remove the bones. Return the meat to the pot. Add the vinegar, salt and pepper. Simmer long enough to heat the vinegar.

Black Beans and Rice

• 2 cups of cooked white rice (1 cup of dry uncooked rice)
• 1 cup of cooked Cuban black beans (recipe above)

Drain the beans. Does not have to be well drained, just get rid of the excess liquid. Stir with the white rice until evenly incorporated.