Yes, I’ve been away, partly because work (the one that pays my food bills) has been CRAZY busy, partly because I’m enjoying Rose wines… A LOT. No, I’m not drunk, not yet.
This one is yummy, nice and dry, all Garnacha grape. Great value under $10!
As I browse through my blog, I can’t help but notice how often rice seems to come up. I really can’t help it, I have a love affair with that little grain. My only hope is that I offer some variety for you. That said, this is a rice post. Yep. Mas arroz.
In Panama, we prepare rice in many different ways; sometimes with coconut milk, or various beans and peas. Anything you want, really. Two of my favorites are Arroz con Frijoles Negros (rice with black beans) and Arroz con Camarones Secos (rice with dried shrimp).
They’re both easy to make and follow the same process as the recipe for Arroz con Guandú. For the black beans, I used dried beans and cooked them in the coconut milk, as detailed in the recipe below, but you can use canned beans . For the one with the dried shrimp and guandú, I cooked both of those in the coconut milk first, then followed the recipe.
For the Arroz con Coco y Frijoles Negros (Black beans & rice)
2 cps rice
1/2 cp dry black beans
2 cps coconut milk
3 cps water
1/3 cp salt pork or bacon
1 tbsp vegetable oil
For the Arroz con Camaroncitos Secos y Guandú (Rice w/dried shrimp & pigeon peas)
2 cps rice
1 cp frozen guandú (pigeon peas)
1/2 cp dried shrimp
2 cps coconut milk
3 cps water
1/3 cp salt pork or bacon
1 tbsp vegetable oil
Method for both versions:
In a pot with a tight-fitting lid, brown the salt pork/bacon rendering some of its fat. Add the guandúes (pigeon peas), coconut milk. Bring it to a boil, then reduce the heat until it simmers. Cook it until the peas are tender, about 40 minutes. Strain the liquid and measure, add enough water to make 3-1/3 cps of liquid, set aside.
This recipe uses the frozen peas, however, if you are using the canned variety, just skip the step above. Instead, drain, rinse and strain the beans, then add coconut milk and water to measure 3-1/3 cups. Fry the salt pork or bacon just before adding the rinsed rice.
Add oil to the pan with the peas, rinse the rice and add it to the pot stirring all the ingredients. Add the liquid, check the salt, stir this well. Make sure you remove any drippings that may have been stuck to the bottom of the pan. Bring it to a slow boil; once the liquid boils do not stir it again. Keep the temperature on medium high.
Once the liquid is almost completely evaporated, bring the temperature to low and cover with the lid. Allow to steam undisturbed for 40 minutes. When you remove the lid, all the peas will be at the top, go ahead and stir them into the rice. You’re done!
Note: The flavor of the coconut milk will intensify with time. You can cook the peas a day ahead to allow the flavors to meld together.
Do you believe soups are better suited for a specific time of the year? Maybe when it is cold and dreary or rainy outside? For Panamanians, soup is on any day of the week and year. As a matter of fact, you’ll find it on the daily lunch menu at every restaurant or Fonda around the country.
When I was in Austin a few weeks ago, I saw an advertisement for Sopa de Arroz con Pollo (Chicken & Rice Soup). Even though I’ve heard about chicken & rice soup, I never really thought about it in a Latin context until then. Chicken & rice soup doesn’t move me in any way, but Sopa de Arroz con Pollo…? Now, that’s a completely different matter. I simply couldn’t get it off my mind. The possibilities. The potential goodness. Muy rico.
It turned out lighter than I had anticipated, even with the addition of the rice. Rich with the flavors of the chicken broth and culantro. I didn’t have any yuca at home, but next time I make it, I will use that instead of potatoes. And it was a breeze to make too!
Sopa de Arroz con Pollo
1-1/2 lbs of chicken on the bone (I prefer thighs) seasoned with 2 pkts Sazón Goya .
To your blender, add 1/2 onion, 1/2 red bell pepper, 1/4 cp cilantro or 3 culantro leaves and 2 crushed garlic cloves, add just enough water to puree all the ingredients; I ended up with about 3 cps of puree.
Put the seasoned chicken and the puree in a stockpot over medium-high heat and allow it to cook for about 10 minutes, stirring occasionally. This will allow the flavors from the pureed veggies to infuse the chicken before adding all the water for the soup.
After about 10 minutes, add enough water to totally submerge the chicken, about 6 cps, add some chopped potatoes and carrots, season with salt & pepper, and 1 bay leaf. Bring it all to a boil, then lower temperature to allow it to simmer and cook for about 20-30 minutes or until the chicken is tender.
Remove the chicken from the broth and add 1/2 cp of rice to it, allow it cook while the chicken cools enough to remove the bones. Make sure to stir the broth every few minutes, making sure to remove any rice that may stick to the bottom. In the meantime, chop the chicken, if you’d like and return it to the broth. Cook just long enough for the rice to soften.
Serve in bowls and enjoy!
Cookingly yours,
Anamaris