Vaca Frita and Cabernet...yumRead More
2 large green plantains
1 cooked rotisserie chicken
1 whole white onion
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon garlic
lime wedges to squeeze on top
Directions: Chicken Vaca Frita
1. In a bowl, add the shredded chicken with lime juice, garlic powder, salt and pepper. Let marinate about 20-30 minutes. This will also work with fresh garlic if you prefer.
2. In a large pan, add olive oil and sauté onions until translucent.
3. Add shredded chicken to the pan and fry for about 10 minutes, until brown and crispy. Set aside.
1. Dip Preheat the oven to 425°F. Spray a large baking sheet with oil.
2. Trim the ends off the plantains. Score each plantain along two sides deep enough to cut through the skins.
3. Microwave the plantains until they become soft in the center. For 2 plantains this will take about 6 to 6 1/2 minutes. For 1 plantain, about 3 to 3 1/2 minutes, depending on your microwave. The skins will become black.
4. Peel the plantains and cut them into 3/4 inch thick slices while hot. You should get about 12 per plantain.Smash the hot plantains (this needs to be done while hot) with the bottom of a jar, can or something flat. I used a tostonera commonly found in Latin Markets, but anything flat will work.
5. Place them on the prepared baking sheet and generously spray with oil, season with salt and bake until golden on the bottom, about 10 to 12 minutes. Turn and bake on the other side until golden and crisp, about 8 minutes. Season with more salt and cover with the chicken vaca frita.
Who doesn't love a little Cuban pork stew? The winter months are coming and I just got a hold of a great little wine bundle from Far Niente Winery. It includes a Cabernet, Pinot Noir, and of course their world famous chardonnay. I decided I'm gonna share some of my favorite Cuban recipes and pair then with these delicious wines. For this post I paired the 2015 En Route Pinot Noir with a Pork stew that's perfect for those chilly winter nights. If you want to follow along here's a link so you can order the Epicure three pack of Napa wine.
8 cups chicken stock
One 2 lb pork tenderloin cut into cubes.
2 garlic cloves, minced
1 tablespoon of Cuban Adobo mix
1 medium onion and 1 green onion, chopped
2 carrots, sliced
1 tsp lime juice
salt & pepper to taste
- In large pot, add pork and onion. Cook over medium heat for 10 minutes to brown.
- Add chicken stock and carrots. Cook another 30 minutes.
- Add the lemon juice, green onions, and add salt and pepper to taste.
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