Category: Recipes

Egg Nog

(Puer­to Rican EGG NOG) 8 egg yolks 2 cans (12 oz.) evap­o­rat­ed milk 1 can sweet­ened con­densed milk 1 bot­tle rum 1 tbsp. vanil­la extract 1⁄2 tsp. cin­na­mon Mix all the ingre­di­ents togeth­er, then chill...

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Coquito

COQUITO (PUERTO RICAN TRADITION) 1 can (13.5 oz) coconut milk 1 can (13.5oz) coconut cream 1 can (12oz) evap­o­rat­ed milk 1 bot­tle (10 oz) white rum (Bac­ar­di or Don Q Brands) ½ tsp cin­na­mon 1⁄4 tea­spoon Nut­meg Mix the ingre­di­ents in the blender. When fin­ished put in a large glass. Refrig­er­ate and serve cold. This is our Christ­mas, New Year and The 3 Kings tra­di­tion­al drink in Puer­to...

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Pollo Guisada

CHICKEN STEW (PUERTO RICAN STYLE) 1 whole chick­en, cut up into pieces 1 can toma­to sauce 1⁄4 cup of sofrito 1 pack­age of chick­en bouil­lon 4 pota­toes cut up into pieces 5 large car­rots cut up into pieces 1 can of green beans 1 clove minced gar­lic 2 tea­spoons of salt 1 table­spoon of pep­per In a large pot, mix the can of toma­to sauce and sofrito. To that mix add the bouil­lon, gar­lic, salt and pep­per and let heat up until it bub­bles. Next add your cut up pota­toes and car­rots. Mix.  Add cold water to fill the...

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Arroz con Pollo

PUERTO RICAN STYLE CHICKEN RICE 10 oz. olives w/pimento 2 oz. capers 8 oz. can toma­to sauce Sazon goya (2 in pkg.) Whole chick­en, cut up 3 cups of rice (not instant) 1 med. onion 1 med. pep­per 1 med. toma­to Gar­lic pow­der Crisco oil 1 c. flour Fry chick­en dipped in flour in Crisco. Pour out excess grease. In the same pan fry pep­per, onion and toma­to. Add 8 ounce can toma­to sauce and stir until bot­tom all of the toma­to sauce is mixed in; add rice, stir. Add sazon (2 pkg) and stir. Next add olive, pimen­to- capers and...

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Chicken Breasts

PUERTO RICAN CHICKEN BREASTS 3 whole chick­en breasts, boned, skinned & cut in half 1 tsp. gar­lic 1 tsp. onion salt 1 tsp. oregano Dash of pep­per 2 tbsp. vine­gar 2 tbsp. olive oil Place chick­en between sheets of wax paper and pound with rolling pin to flat­ten. Remove paper. Stir the first 4 ingre­di­ents togeth­er. Sprin­kle half of sea­son­ings over chick­en breasts. Place in a shal­low bak­ing dish. Stir vine­gar and olive oil. Pour over chick­en. Sprin­kle rest of sea­son­ing over chick­en. Bake at 375 degrees for 40–45 min­utes until gold­en brown. Serve with rice and...

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