Guatemala: Coconut Chicken Adobo, Avocado & Arugula Salad & Mayan Rice

Guatemala, officially the Republic of Guatemala is a representative democratic country in Central America bordered by the Pacific Ocean to the southwest, Mexico to the north and west, Belize to the northeast, the Caribbean & Honduras to the east and El Salvador to the southeast. 

Guatemalan cuisine  blends Mayan food heritage with Spanish influences and with such an amazing  global location it destined to have sensational food! Guatemala has a rich family food production history, however, in recent times climate change has imperilled Guatemala's food security with family food production under threat, as seasonal  patterns of rain  have been disturbed by increasingly violent storms, followed by prolonged drought.

Our menu Guatemalan included:

Coconut Chicken Adobo,

Avocado & Arugula Salad 

&

Mayan Rice

Which we served with warm corn Tortillas, extra lime & chilli sauce

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COCONUT CHICKEN ADOBO

INGREDIENTS:

·      1/2 cup diced onion

·      3 Tablespoon olive oil

·      800 ml coconut milk

·      2 kg boneless chicken thigh

·      1 green pepper (capsicum), diced

·      1 red pepper (capsicum), diced

·      1/4 cup cilantro (coriander) chopped finely

·      1 tbs fresh oregano chopped

·      2 cloves garlic, crushed

·      ½ tsp salt

·      ¼ tsp ground coriander

·      ¼ tsp ground cumin

·      ¼ tsp  paprika

·      ¼ tsp garlic powder

·      ¼ tsp black pepper

·      ¼ tsp turmeric

·      ¼ tsp onion powder

METHOD:

1.    Mix the powdered herbs (last 8 ingredients) together.

2.    In large  saucepan on medium, cook onions in 1 tablespoon oil for 5 minutes.

3.    Add garlic & cook a little more

4.    Add chicken & brown on both sides

5.    Add powdered herb seaoning & sauté to bring out the fragrance & flavour

6.    Stir in peppers, cilantro, oregano, then add coconut milk & bring to boil

7.    Reduce heat and simmer uncovered  for about 30 minutes, stirring ocassionally

8.    Now add the fresh chopped  cilantro (coriander) & cook 10 minutes, so chicken is infused with the flavour

9.    Remove chicken and keep warm.

10. Simmer sauce uncovered until sauce thickens, about 10 minutes

11. Add chicken back into the pot & bring back to the boil

12. Dish is now ready to be served

Recipe is a Q-Zine original inspired from several found at:

http://www.food.com/recipe/sazon-the-dry-mix-404770

http://latinfood.about.com/od/seasoningmarinade/tp/Adobo-Seasoning.htm

http://askmsrecipe.com/2009/07/06/goya-foods-75th-birthday-giveaways-and-recipe-guatemalan-chicken-in-coconut-milk/#sthash.jvdac0lO.dpbs

AVOCADO & ARUGULA SALAD

INGREDIENTS:

·      4 tbs pumpkin seeds

·      2tbs sunflower seeds

·      1 large, ripe avocado

·      6 cups arugula (rocket), washed and dried

·      4 hard-boiled egg, peeled and coarsely chopped

·      ¼ red onion, finely diced

·      2 tablespoons lemon or lime juice, or 1 tablespoon or each

·      ½  lime, juiced

·      extra 1 tbs lime juice

·      1/2 teaspoon fresh oregano

·      Sea salt and freshly ground black pepper

·      1/2 teaspoon minced fresh hot chillies

·      1 tablespoon cider vinegar

·      2 tablespoons olive oil

METHOD:

1.     To make the dressing, combine 1 tbs lime juice, chillies, vinegar, oil, salt and pepper to taste, in a tight sealing jar & shake together. Let dressing sit for at least 20 minutes.

2.     Heat a small frypan, add the pumpkin & sunflower seeds & toast in the dry pan, tossing occasionally, until lightly browned, then remove seeds from pan & cool.

3.     Scoop out the avocado flesh and cut into chunks about 2 cm square

4.     Pour the juice of half a lime over the avocado & gently fold through

5.     Add the onion, lemon juice and oregano to the avocado, folding through gently

6.     Add the egg to the avocado & a little salt & pepper to taste

7.     gently fold all the salad ingredients together just enough to mix

8.     To serve, toss arugula  with dressing and arrange on a platter.

9.     Mound avocado salad on top and sprinkle with toasted pumpkin & sunflower seeds

Recipe adapted from several found at:

http://avocado-recipes.blogspot.com.au/2010/04/avocado-salad-guatemala.html

http://nourishnetwork.com/2009/11/17/avocado-salad/

http://projects.washingtonpost.com/recipes/2010/11/17/guatemalan-potato-and-fresh-green-bean-salad/

           

MAYAN RICE

INGREDIENTS:

• 2 cups long grain rice
• 1 Tablespoons oil
• 2 carrots, peeled & diced
• 4 sticks celery, diced
• ¼   sweet red pepper (capsicum),  diced
• 1 cup fresh green peas
• I tomato, diced
• 1 potato, diced
• 1 onion, diced
• 1 clove garlic, crushed
• Salt and pepper, to taste
• 1 tbs fresh oregano, chopped
• 1 tsp fresh coriander, chopped
• 4 cups chicken stock

METHOD:

1.     Heat oil in skillet over medium heat, and onions & sauté then add garlic & sauté until the ingredients are browned

2.      Add rice & fry together with the onion mix stirring constantly until rice begins to look clear (about 5 mins)

3.     Now add all the other ingredients (except the chicken stock), stirring well to combine

4.     Add chicken stock and bring to the boil stirring often

5.     When the mix comes to the boil stir well

6.     Cover the pot with a lid & reduce heat to lowest point then cook covered for 10 mins

7.     After ten minutes turn off heat. Do not remove lid. Let pot sit on cooling element for a further ten minutes.

8.     Then just let it sit with the lid on until ready to serve

Recipe is a Q-Zine original inspired from recipes found at:

http://www.mayanfamiliescanada.org/recipes.htm

http://www.welcomingkitchen.com/2009/12/guatemalan-rice.html