Tuesday, April 16, 2013

Pollo Guisado, braised chicken

Growing up in NYC, we were exposed to the rich and delicious flavors of Latin Caribbean cooking.  We grew up with friends with families that hailed from Puerto Rico, Trinidad and the Dominican Republic, the origin of one of my favorite dishes, Pollo Guisado.  It is basically a braised chicken dish with a tomato base.  It is super easy to make and delicious with rice and beans. Living in LA, I have grown to love the fresh and bright flavors of Mexican cuisine but oh do I miss my Pollo Guisado, pernil and sancocho!  This past weekend I woke up with a hankering for these flavors and ran to the market to grab my ingredients.  Make this for your families and they will love you even more.  Make a big batch so there are leftovers!! 

Pollo Guisado
6 chicken legs split into thighs and drumsticks (organic, I insist!)
4 plum tomatoes chopped
1 8oz can tomato sauce 
1 green bell pepper diced
1 large onion diced
6 cloves garlic smashed (keep pieces big)
1 teaspoon oregano
1 teaspoon cumin (optional)
1 generous pinch red pepper flakes (optional)
1 bay leaf
1 cup of green Spanish olives
salt and pepper to taste
fresh cilantro chopped
  • brown chicken, set aside
  • saute garlic, onion 
  • add bell pepper then chopped tomatoes
  • add a pinch of salt to this mix
  • when the sofrito is nice and cooked, add the chicken back
  • after 5 mins, add the tomato sauce, cumin and bay leaf
  • bring back to boil and add olives
  • add water if necessary to almost cover the chicken
  • bring back to boil and lower heat to slow simmer
  • cook for 45 mins, add salt, pepper and red pepper to taste

Serve with rice, beans, sliced avocado and fried plantains sprinkled with brown sugar.  Sprinkle fresh cilantro over the chicken to finish.  

Here is my easy black bean recipe:
1 lb black beans dry (soaked overnight)
1 onion chopped
4 cloves garlic minced
1 green bell pepper diced
1 bay leaf
salt and pepper to taste
  • discard soaking water and rinse beans
  • add 9 cups water (don't salt water! will make beans tough)
  • bring to a boil, lower to a simmer
  • simmer for 45 mins and add bay leaf
  • in a separate pan, saute onion, garlic and pepper then add to beans
  • simmer for another hour 
  • salt and pepper to taste 

Wednesday, April 3, 2013

Malaysian Dining at the Malay Restaurant - Flushing - NYC

The restaurant we stumbled upon while walking around in Flushing looking for a place new to eat. This place was on one block full of restaurants and it was small and busy looking. Looked very home style.
We had .....
Steamed Tilapia with Special Sauce

Sauteed bittermelon with eggs and radish 
(didn’t expect it to be like a pancake but it was tasty nonetheless)

Sauteed Chicken Gizzard and Liver ( Menu offered heart as well but they were out )
served with cucumber, cilantro and sweet soy / chili that usually comes with Hainan chicken  
And of course we had rice made with home made chicken stock

Overall very happy with our food and family atmosphere.

Malay Restaurant
13517  - 40th Road 
Flushing, NY 11354

*Reviewed by Biggiefood