 Cuban |
| | | Sweet and spicy cilantro chicken (Pollo agridulce con cilantro)
4 boneless, skinless chicken breasts
1 tbs. olive oil
1 tbs. butter
1 large onion, chopped fine
2 La Flor garlic cloves, minced
2 green apples, peeled, cored, chopped
1 tbs. La Flor ground coriander
¼ cup of La Flor Cilantro
¼ tsp. La Flor ground turmeric
½ tsp. La Flor ground ginger
½ tsp. salt
½ tsp. La Flor ground cumin
Cut the chicken into bite-size potions. In a large skillet, heat the olive oil and butter over medium heat. Add the chicken and sauté until lightly browned on both sides. Add the remaining ingredients; cover and simmer 10 to 15 minutes over low heat until chicken is tender. Serve over white rice.
Pork Chops in Wine Sauc
1 cup flour
6 pork loin chops
2 tbs. olive oil
2 La Flor garlic cloves, minced
1 medium onion
1 cup La Flor chicken boullion
½ cup white wine
2 tbs. tomato paste
½ tsp. La Flor Black Pepper
Salt to taste
Coat pork chops in flour. Heat the olive oil in a large pot over medium-high heat; brown chops on each side. Add the La Flor garlic, onion and La Flor chicken boullion; cover and reduce heat to low. Stir together the wine and tomato paste, whip the mixture until smooth. Add mixture to the chops; simmer gently for 1 hour. Serve with white rice. | | | |
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