Recipe #1
Cuban Fricasee of Chicken
- 2 tbsp. Olive Oil
- 3 lb. Chicken thighs, boneless, skinless
- 3 tbsp. Butter
- 1 Yellow onion, peeled and finely chopped
- 1 Red Bell pepper, seeded and finely chopped
- 3 Tomatoes, chopped
- 4 Cloves Garlic, minced
- 2 Potatoes, peeled and cut into 1/2 cubes
- 1 cup White Wine
- 1 tsp. Dried Oregano
- 1/2 tsp. Melinda’s Hot Sauce
- 1 tsp. Ground Cumin
- Salt & Pepper to taste
- 1/3 cup pitted Green Olives, sliced
- 1/3 cup frozen peas, thawed
- 2 tbsp. capers
- 1/4-cup raisins
1. Heat the oil in a large non-stick sauté pan over medium high heat. Cook the highs for 5-7 minutes until brown.
2. In a large pot over medium high heat, add the butter and sauté the onion and pepper for 3 minutes. Add the tomato and garlic and cook 3 more minutes. Add the chicken, potatoes, stock, seasonings, white wine, Melinda’s and salt & pepper. Reduce to a simmer and cook 20 minute covered until chicken is tender.
3. Add the olives, peas, capers and raisins and simmer 5-10 minutes more.
4. Serve at once over white rice.
Recipe #2
Melinda’s® Tequila, Black Bean and Corn Relish
- 4 ripe roma tomatoes chopped
- 2 ears fresh corn cut from cob
- 1/2 cup black beans (canned)
- 1/2 cup purple onion chopped fine
- 1/4 cup red bell pepper chopped
- 2 green onions chopped
- 1/4 cup of gold tequila
- 1/4 cup fresh lime juice
- 1 clove garlic minced
- 4 tbsp. olive oil
- 2 tbsp. fresh cilantro chopped
- 3 tbsp. Melinda's Hot Sauce
- 1/2 tsp. dry basil
- salt to taste
Heat oil in medium saucepan. Add corn and purple onion. Sauté until corn is cooked (about 3 minutes). Add green onions, basil, red bell pepper and garlic, sauté one minute. Add black beans, lime juice, tequila, stir. Add tomatoes, cilantro and Melinda's, sauté 1 minute. Serve over cooked pasta, rice, chicken or fish.
You can serve this relish as a salsa. Try a trio of corn chips, plantain chips and Yuca chips.
