Locrio de Pollo (Dominican Chicken and Rice)#EatTheWorld

Locrio de Pollo is nothing but, what we call it, a one pot dish/pulao made with rice, chicken and veggies. There are many types of locrios, each Dominican family has its own locrio de pollo, in which some ingredients will be added and others will be changed. Some even add auyama (squash) is the secret ingredient that makes it juicier and gives it a beautiful color to the dish.

Locrio de Pollo is probably a descendent from the Spanish paella, which also combines herbs, rice, chicken and vegetables to make a rice dish.
Serves 4 - 5
Ingredients
1¼ Kg Bone In Chicken bone -in cut into medium pieces
1½ Teaspoon salt or to taste
2 Teaspoons Dried Oregano
3 Tablespoon Chopped Coriander Leaves
½ Teaspoon Black Pepper powder
½ Teaspoon Red Chilly Flakes
1 Teaspoon Coriander powder
1 Red Chilly - chopped
1 Green Capsicum/Bell Pepper- diced
1 Large Onion - finely chopped
½ Cup Chopped Celery
1½ Teaspoon Garlic paste
½ Cup Capers
½ Cup Sliced Green Olives
A Juice of One Large Lime
4 - 5 Tablespoons Oil
1 Teaspoon Brown Sugar
1 Cup Diced Carrot
1 Cup Tomato Puree
2½ Cups Long Grain Rice
5 Cups Water
Method

In a bowl combine chicken, half the salt, and rest of the in ingredients along with lime juice except the rice and water. Mix well and let it marinate for 30 to 45 minutes.
In a large pot, heat the oil over medium high flame. Add the sugar to the heated oil. When the sugar turns dark brown/caramelize , add the chicken (reserving the vegetables and herbs from the marinade), let it brown from all sides.  

Then add the vegetables and the marinade, tomato sauce, and stir to combine. Add the water, the remaining salt and bring to a boil. Taste the water for salt if needed add accordingly. Let the chicken cook till nearly done.
When the chicken is nearly done add the rice and stir often to prevent it from sticking too much to the bottom.   

Once the water has come to the level of the rice, reduce the flame to low. Cover with a tight-fitting lid and cook over low heat for 15 minutes or until the rice is done but each grain should be separated. Uncover and stir, stirring the rice from the bottom to the top lightly. Once the rice is cooked, switch of the flame. Let it rest for 5 to 7 minutes.  

Serve and enjoy!!
Made this for lunch and left everyone licking their plates! Super simple and delicious!!  

Labels: Chicken, Rice, One Dish Meal, Dominican, International Cuisine, Eat the World, Main course, Pulao

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.  
Check out all the wonderful Dominican Republic dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Sneha’s Recipe: Locrio de Pollo (Dominican Chicken and Rice) 

Palatable Pastime: Spicy Plantains 

Amy’s Cooking Adventures: Taco Shepherd’s Pie (Pastelón de Papa) 

Kitchen Frau: Empanaditas de Yuca (Gluten Free Cassava Empanadas) 

Pandemonium Noshery: Habichuelas Guisadas 

Culinary Adventures with Camilla: Pastelón de Harina de Maíz 

A Day in the Life on the Farm: Chimi Burger  

Keto Cabbage & Bacon Stir Fry#Improve

This Keto Cabbage & Bacon Stir Fry is the perfect keto/ low-carb dish! At just 1 net carbs per serving, this one-pan dish will be your new favorite, you always make this with bacon, it taste delicious!

Serves One
Ingredients
155 Grams Shredded Green Cabbage
3 Slices Bacon With Fat
1 Green Chilly - finely chopped Or Black Pepper Powder
Salt to taste

Method

In a cast iron skillet add the chopped bacon fry till it releases fat add in the cabbage, green chilly and salt to taste sauté for 2 minutes cover and cook till the cabbage is done but still has a slight crunch.

Garnish with chopped coriander leaves and Enjoy

Nutritional Facts
Per Servings 
Amount Per Serving
Calories 139
Total Fat 11  
Net Carbohydrate 1
Fiber 1 

Protein 9 

NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using https://www.myfitnesspal.com/.

Labels: Single Serving ,Bacon, Cabbage, Stir Fry, Main course, Improv Cooking Challenge

Improv Cooking Challenge: March 2022

Cabbage and Meat 

See Ji Tan - Chinese Lion’s Head Meatballs from Pandemonium Noshery

Grilled Rachel Tacos byA Day in the Life on the Farm

Cabbage and Noodles from Palatable Pastime

Keto Cabbage & Bacon Stir Fry from Sneha’s Recipe

Kielbasa Potato Stuffed Shells from Cookaholic Wife

Ghatte Manchurian Noodles from Magical Ingredients

Tomato Egg Pulao - Pressure Cooker#MulticookerMonday

Easy meals are always a blessing when you have so many other chores to complete in the morning, with children leaving for school, hubby and me getting ready for work. Preparing a lunch box is definitely a difficult task for a working mom especially if your child is a picky eater. I always try to pack healthy lunch boxes for our meal. Here is one protein rich, quick and healthy meal.
1 Cup Measurement = 250 Ml
Serves 2 - 3 
Ingredients 
1 Cup Heaped Basmati Rice
1 Medium Onion - chopped
1 Big Cube Vegetable Seasoning
2 - 3 Tablespoons Oil
1 Teaspoon Meat Masala powder
½ Teaspoon Sugar
2 Green Chillies - slit for garnishing
Grind To Fine Paste
2 Large Tomatoes
1" Piece Ginger - chopped
3 Cloves Garlic - chopped
2 Green Chillies
For The Egg
3 Boiled Eggs
1 Tablespoon Oil
A Pinch Turmeric powder
¼ Teaspoon Red chilly powder

Method

Fry the boiled egg in a teaspoon of oil with a turmeric and red chilly powder, for 2 minutes until they turns golden brown.. Remove and keep aside.

Soak the basmati rice in water for 15 minutes.

Grind the tomato, ginger-garlic paste, green chillies to a fine paste without adding water. Remove this in a bowl, mix in the meat masala powder and sugar well. Keep aside.

Heat oil in a pressure pan,  fry the chopped onions , fry until it turns translucent. Add the tomato paste to the onions, add seasoning cube and fry until the oil separates. Add the rice and very lightly mix it with a spatula till the spice coats the rice nicely. 

Add 2½ cups water and bring this to boil on high flame for 2 minutes. Add the fried eggs cover with the cooker lid and take 2 whistles on high flame. Switch off the flame. Leave the cooker aside till your ready to serve. Open the cooker and fluffy the rice with a fork. 

Serve in a platter with eggs on top. Serve with raita or salad.
Enjoy!!
Labels: Multi Cooker Monday, Tomato, Egg, Rice, Vegetarian, Pulao, Pressure Cooker, Main course, One Dish Meal 

Multi Cooker Monday December 2021  

• A Day in the Life on the Farm slow cooks a Beef and Sweet Potato Stew 
• Magical Ingredients sips some Slow Cooker Hot Chocolate 
• Making Miracles serves up Slow Cooker Pork Chops and Gravy 
• Palatable Pastime ladles out  Slow Cooker Vegetable Beef Soup 
• Sneha’s Recipe shares Tomato Egg Pulao - Pressure Cooker 
• Karen’s Kitchen Stories gives us Vietnamese-Style Chicken and Rice Soup (Instant Pot)

Dum Chicken Rum Biryani#SundayFunday

This is super delicious and makes a complete meal. The rum gives a delicious taste to this biryani, try it and you will definitely love it. It's not spicy but yum!! I have added potatoes, since for me biryani is incomplete with potatoes, I love them in biryani.

Serves 3 as a complete meal 

Ingredients
For the Chicken Marination
420 Grams Chicken Pieces Biryani cut - I used 2 Large Legs
100 Ml Rum 1 Cup Yogurt - whisked
1 Tablespoons Lemon juice
1 Tablespoon Ginger Garlic Paste
½ Teaspoon Cumin powder
½ Teaspoon Garam Masala powder
1 Teaspoon Level Salt
1 Teaspoon Heaped Red Chili powder
½ Teaspoon Turmeric powder
1 Tablespoon Coriander powder
Orange color pinch 
1 Green Chilly - chopped 
½ Cup Fried Onion/Brista
¼ Cup Coriander leaves - reserve
¼ Cup Mint leaves 

¼ Cup Oil
For the Rice
275 Grams Basmati Rice 

2 Teaspoon Heaped Salt or To Taste
Whole Mixed Spices
1 Brown Cardamom
2 Green Cardamoms
1 Bay Leaf
5 Black Peppercorns
1 Stick Cinnamon
3 Cloves
½ Teaspoon Shahjeera 
Other Ingredients
¼ Cup Fried Onion/Brista 
½ Teaspoon Saffron Stradnds - Mix the strands in ¼ cup Milk
2 Medium Potatoes - cut into Big pieces - Optional 
2 Tablespoons Ghee/ Butter 
¼ Cup Mint leaves 
¼ Cup Coriander leaves

Method 

In a large bowl take chicken, and all the given ingredients under marination and mix very well, Keep it to marinate for at least 2 hours in the refrigerator.

Wash and soak the basmati rice for 15 minutes. In a large pot/vessel water, salt and all the whole spices bring to boil add the rice and cook the rice till it is half done /cooked drain the water.  

In a heavy bottom pot/ vessel add 2 tablespoon oil and ¼ cup water, add the chicken. top it with the potatoes, sprinkle a little coriander and mint leaves. 

Now spread the half cooked rice, sprinkle the remaining mint leaves, onion brista, saffron color 

Seal it with a foil, cover with a lid with dough Place a cast iron tawa/girdle on high flame and place the pot on it and cook on high flame for 12 minutes. Then reduce the flame to low and let it cook for 40 minutes. After 12 minutes then again make the flame to medium high and let it cook for 3 minutes. Switch off the flame and let it remain on the hot tawa for another 10 - 15 minutes. 

Here is ready!!

Perfectly done, it not burnt at the bottom.

Serve hot with Raita.

Enjoy.. it's super delicious!!

Labels: Biryani, Chicken,  Rum, Sunday Funday, One Dish Meal, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Rebekah of Making Mircales, the theme is Cooking with Beer/Alcohol.

• Autumnal Spinach Salad with Beer Vinaigrette by Amy's Cooking Adventures
• Braised Pork with Dunkel Bier Gravy by Palatable Pastime
• Dum Chicken Rum Biryani by Sneha's Recipe
• Irish Beef Guinness Stew by Culinary Adventures with Camilla
• Slow Cooker Beer-Braised Pot Roast by Making Miracles
• Spicy Beer Shrimp Potatoes by Food Lust People Love
• Whole Wheat Beer Pretzel Nuggets by A Day in the Life on the Farm

Shakshuka#SundayFunday

Shakshouka or Shakshuka is a one dish skillet meal of eggs poached in a sauce of tomatoes, chili peppers, etc.. . The word Shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.” This can be had as a main course or even as breakfast with pita or challah bread. This has to be served in the pan that you are making it.

This serves 4 as a sides dish

Serves 2 as a main course
Ingredients
4 Eggs
1 Large Onion – thinly sliced
4 Tomatoes – thinly sliced
2 Green Chillies - finely chopped
Salt to taste
¼ Teaspoon Red Chili Flakes
¼ Teaspoon Black pepper powder
2 Tablespoons Oil 

Method

Heat oil in a pan. Add chopped onions, sauté till the onions are soft and translucent. Now add chopped tomatoes and the green chillies , saute for a minute and then cover with a lid and let it cook till the tomato are soft. 

Add the salt, pepper, chilly flakes. Cook until the tomatoes become mushy. 

Now make a hole on four sides 

Break the eggs one by one on each hole ensure that the yolks don’t break. Sprinkle a dash of salt on each egg, cover the pan and let it cook for 4 - 5 minutes on a low heat. 

Cook till the egg yolks are runny, if you want fully cooked eggs, then keep if for  more time. I wanted the yolks to be runny. Sprinkle some chopped coriander and a bit of pepper on top this is optional. 

It’s ready to serve with bread slices in the same pan it was cooked in. 

Labels: Egg, Middle Eastern, One Dish Meal, Skillet, Sunday Funday, Breakfast, Main course, International Cuisine 

• For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love. Sunday Funday: " One Pot Wonders"
• 
  
• Arroz Caldo from Culinary Adventures with Camilla
• Chicken Pot Pie Stew from Making Miracles
• Indian-spiced Pork Chop Potato Skillet from Food Lust People Love
• Kielbasa and Cabbage Skillet from A Day in the Life on the Farm
• Malaysian-Inspired Chicken and Pork Curry from Palatable Pastime
• Mujaddara from Mayuri's Jikoni
• Shakshuka from Sneha's Recipe
• Sheet Pan Roast Chicken and Potatoes from Karen's Kitchen Stories

Tandoori Prawn Biryani For One#FishFirday

This is  mouth-watering , yummy and super delicious dish it's an exotic biryani for sea food lovers.  This does not require any grinding it's so easy.

Ingredients 
150 Grams Cleaned Prawns
½ Teaspoon Freshly Minced Ginger
½ Teaspoon Freshly Minced Garlic
½ Teaspoon Level Sea Salt
½ Teaspoon Red Chili powder
½ Teaspoon Heaped Coriander powder
½ Teaspoon Level Cumin powder
1 Teaspoon Heaped Homemade Tandoori Masala
2 Whole Green chilies
3 Tablespoons Heaped Yogurt - beaten
1 Large Onion - sliced
½ Cup Oil
¼ Teaspoon Garam Masala powder
1  Teaspoon Lemon juice 
1 Teaspoon Kasuri Methi
2 Tablespoons Coriander leaves - finely chopped
A Pinch Yellow color
1 Large Potatoes - cut into small cubes and parboiled
For the Rice 
1 Cup (150 ML Cup Measurement) Level Basmati Rice
1 Teaspoon Heaped Sea Salt
1 Bay Leaf
Method
For the Prawns

Marinate prawns with salt, chilly powder, ginger garlic, cumin, coriander powder, kasuri methi, yogurt, and tandoori masala. Mix it well and keep it in the refrigerator for at least 30 minutes.

As the prawns are getting marinated. Let's cook the rice.

For the Rice

Wash and soak the rice for at least 15 minutes. In a sauce pan bring a liter of water to a rolling boil add the, bay leaf, salt and the rice, lightly give it a stir and then cook till done but firm. Drain and keep aside to cool.

To Assemble the Biryani

In a thick bottom pot / vessel heat oil, add the sliced onions till golden and crisp ( remove a little for garnishing) drain the oil and keep about 2 tablespoon oil in the pan,

add the , parboiled potatoes, fry till the potatoes are lightly browned, 

Add half of the fried onions

now add marinated prawns, 

cover and cook for just a minute. 

Add the lemon juice, whole green chilles , half the coriander leaves and garam masala powder, give it a quick stir. 

Spread the boiled rice on top of the prawn mixture, topped with yellow color and remaining coriander leaves and browned onions 

drizzle a tablespoon of onion oil on top, cover with a tight lid, I covered it with aluminium foil, leave it on dum, on high for 3 minutes then reduce the flame and keep it on low for 10 to 12 minutes . 

Give it a stir lightly and serve 

Enjoy!!
Labels :  Prawns, Shrimps, Biryani, Easy, Seafood/Fish, Fish Friday, Main course, One Dish Meal

Fish Friday Foodies June 2020
Fish/Seafood Biryani Recipes
Hosted by Sneha

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Instant Pot Shrimp Biryani from Making Miracles

Prawns Biryani + Homemade Naan from Culinary Adventures with Camilla
Shrimp Biryani from Karen's Kitchen Stories
Bay Scallop and Shrimp Biryani from Food Lust People Love
Tandoori Prawn Biryani For One from Sneha's Recipe
Seafood Biryani from  A Day in the Life on the Farm

Mexican Vegetarian Burrito Bowl#Improv

Mexican Burritos bowls are mainly made with rice, beans, different types of sauces/dips, sour cream and lettuce. Although a burrito bowl sounds elaborate, but it's not so time consuming. 

My hubby loved this burrito bowl very much it was just restaurant style, finger licking. It's packed with flavors and an explosion of taste in the mouth as soon as to spoon in, a tangy, a bit of sour, spicy, juicy, cheesy and super tasty, delicious burrito bowl.

The Guacamole is a twist of taste, a tex mex cuisine, Indo Mexican. I have used a typical Indian spice with avocado and it takes this to a different level. I would say spicy and finger licking Guacamole. 

So let's start with our delicious  meal Mexican Vegetarian Burrito Bowl...

Serves 3 - 4
Ingredients

For Lemony Minty Rice
2 Cups Rice - washed and boiled
1/4 Cup Packed Mint leaves - torn into pieces
1 Tablespoon Lemon juice
Salt to taste

For Guacamole - Indo Mexican Style 

Makes One Cup 
2 Hass Avocados
1 Small White Onion - chopped
2 Green chillies - chopped
1 Teaspoon Grated Ginger
2 Big Cloves Garlic - grated
1/4 Cup Packed Fresh Green Coriander leaves - chopped
1- 2 Tablespoons Extra Virgin Olive Oil
A Juice of One Small Lemon
1/4 Teaspoon Black pepper powder
1/4 Teaspoon Sea Salt or to taste

Roasted Tomato Salsa Sauce - Vegan & Gluten Free

Onion And Bell Pepper Mix

1/2 Cup Chopped Onions
1/2 Cup Green Bell pepper or  Coloured Bell peppers
1/2 Teaspoon Black pepper powder
1/4 Teaspoon Salt or to taste
1 Tablespoon Olive Oil 

Other Ingredients 

1 Cup Boiled Red Kidney Beans

1 Cup Boiled Black Eyed Peas

1/2 Cup Boiled Corn Kernels
1/2 Cup Chopped Romaine Lettuce Leaves
1 Cup Sour Cream
1 Cup Shredded Cheddar Cheese

Method 

Wash and soak 1/2 cup each of dried red kidney beans and black eyed beans separately for 4 hours. 

Then pressure cook the red kidney beans with 1/2 teaspoon of salt and 2 cups of water for one whistle on high flame then reduce to flame to low and keep it for 10 minutes. The red kidney bean are boiled to perfection. When the cooker cools down drain the liquid since we require only the red kidney beans. Keep this aside in a bowl.

In the same cooker place the black eyed peas and a cup of water with 1/4 teaspoon salt and take one whistle on high flame. Cool the cooker, drain the liquid since we require only the black eyed peas. Keep this aside in a bowl. This too is ready.

In the same cooker place the corn and a cup of water with 1/4 teaspoon salt and take one whistle on high flame. Cool the cooker and remove the corn. Take out the corn kernels and and keep it aside. This too is ready.

For Lemony Minty Rice

Wash and soak the rice then boil it till done. Drain all the excess water / starch. Add the torn mint leaves and lemon juice in it and give it a good mix. Keep this covered. 

Let's prepare Guacamole  - Indo Mexican Style 

In a blender jar take all the given ingredients with a tablespoon of extra virgin olive oil and blend it to a smooth paste. Remove this in a serving bowl and drizzle the remaining tablespoon of extra virgin olive oil  on it so that it doesn't change the color - it remains green. Guacamole is ready.

For the Onion Bell Pepper Mix

Heat oil in a pan and saute chopped onions and bell pepper until soft. Add black pepper and salt to taste in it and turn the flame off. So here you have your fried Onion and bell pepper mix ready.

Keep two bowls ready. Since we are two I made two bowls only for lunch, the remaining we will have it for dinner.
Now all our ingredients are ready. Let's arrange these on the table.
For our Burrito bowl
1 Cup Boiled Red Kidney Beans
1 Cup Boiled Black Eyed Peas
1/2 Cup Boiled Corn Kernels
1/2 Cup Chopped Lettuce Leaves
1/2 Cup Chopped Onions
1 Cup Sour Cream,
1 Cup Shredded Cheddar Cheese
Guacamole  - Indo Mexican Style 
Roasted Tomato Salsa Sauce
Lemony Minty Rice
Onion And Bell Pepper Mix 

In a serving bowl, spread the rice ( according to your requirement) 

Top it with boiled black eyed beans & red kidney beans

Now the Onion and Pepper mixture

Shredded cheddar cheese and

3 Tablespoons  Roasted Tomato Salsa Sauce

3  Tablespoons Guacamole  - Indo Mexican Style 

3 Tablespoons  Sour Cream

Shredded Romaine lettuce 

Boiled Corn kernels

Garnish this layer with some more shredded cheese

And here we are ready our Burrito bowl, just dig your spoon into the bowl and enjoy this satiating  meal burrito bowl, full of flavors and nutrients.

Lables : Mexican, Burrito Bowl, One Dish Meal, Main course, Guacamole, Roasted Tomato Salsa Sauce, Lemony Minty Rice, Sour Cream, Sweet Corn, Red Kidney Beans, Black Eyed Peas, Vegetarian, Improv  Cooking Challenge 

March Improv Cooking Challenge

Beans and Rice
• • Chicken Burrito Bowls by Cookaholic Wife
  • Southern Style Red Beans and Brown Rice by Pandemonium Noshery
  • Taco Rice by Making Miracles
  • Southwest Chicken and Rice Soup by Palatable Pastime
  • Rajma Chawal (Indian Style Bean Curry with Steamed Rice) by Sizzling Tastebuds
  • Greek Cauliflower Rice and Chickpeas by Kate’s Recipe Box
  • Menestra de Porotos by A Day in the Life on the Farm
  • Mexican Vegetarian Burrito Bowl by Sneha's Recipe