'Guatemala Style Chicken and Rice' Recipes  

Guatemala Style Chicken and Rice

star123 (220.226.172.202) -

3 pounds chicken pieces, skin and fat discarded

1 tablespoon corn oil

1 teaspoon salt

1/4 teaspoon black pepper

1/2 cup chopped onion

1 garlic clove, chopped fine

1/2 cup chopped ripe tomato

1 1/2 cups raw rice

1 cup sliced carrots

1/3 cup stuffed green olives

1 tablespoon capers

2 1/2 cups chicken broth

1 cup green peas

1/2 cup sweet red pimiento, cut into strips

1 hard cooked egg, sliced

2 tablespoons grated Parmesan cheese

In a large skillet brown the chicken in the oil over medium heat for 20 minutes.

Sprinkle with 1/2 teaspoon salt and the black pepper. Remove the chicken and set aside.

In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes. Add the rice and fry for 2 minutes more. Add the carrots, olives and capers and mix everything together. Pour in the broth and chicken pieces. Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes.

Add the green peas. Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake at 300 degrees F for 30 minutes. Fluff up the mixture once or twice during the baking time.

Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, salsa picante and pickled vegetables.

Serves 6.

Reply #1 Jane (63.176.159.24) -

Bow Tie Medley

1 (16 ounce) package farfalle (bow tie) pasta

1 tablespoon olive oil

1/2 red onion, chopped

4 cloves garlic, minced

1 zucchini, chopped

1 yellow squash, chopped

1/2 cup sliced fresh mushrooms

1/2 red bell pepper, cut into strips

5 roma (plum) tomatoes, chopped

1/4 cup fresh basil leaves

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon pepper

1/4 cup olive oil

1 cup finely grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, garlic, zucchini, yellow squash, mushrooms, bell pepper, and 1/2 the chopped tomatoes until tender. Season with basil, oregano, salt and pepper. Add pasta and 1/4 cup olive oil. Mix well, and heat through. Sprinkle top with Parmesan and remaining chopped tomatoes.

Reply #2 Nick (63.176.159.154) -

Thanks a lot for the great recipes, the chicken and rice sounds really good to me. I'm defiantly going to try it out soon.

Reply #3 Venn (63.176.159.71) -

Woah that made me hungry. Great recipes I hope you can share the source of where you have gotten these recipes. I know there are more.

Reply #4 henny (63.176.159.86) -

Pasta al forno

Baked Pasta

Ingredients:

1 lb. large pasta like shells

1-3/4 cups ham cut in cubes

1-1/2 cups mozzarella cut in cubes

1 cup fresh ground parmesan

3 egg yolks

butter

For the Béchamel sauce:

24 fluid oz. milk

5 Tbsp. unsalted butter

2/3 cup flour

pinch of nutmeg

pinch of salt

Instructions:

1. First prepare the ingredients.

2. Once you have everything ready put the water on for the pasta and make the Béchamel sauce.

3. Start by warming the milk.

4. In another pan melt the butter then add and blend the flour for about 2- 3 minutes mixing constantly with a wooden spoon. Use a low heat.

5. Once the butter and flour are blended add the milk a little at a time. Mix continuously with a wooden spoon. Be certain to avoid lumping!

6. When you've mixed in all the milk grate a bit of nutmeg on top, just a dusting. Add a pinch of salt too.

7. Continue cooking the Béchamel, stirring constantly, until it thickens and becomes smooth.

8. Once the Béchamel is ready put it in a large mixing bowl to cool down a bit.

9. Add the pasta to the water and cook it. It should be firm to the bite you don't want to cook it until it's soft as it will continue to absorb liquids when you bake it.

10. When the pasta is about ready mix the mozzarella, ham, parmesan and egg yolks into the Béchamel sauce. The drain the pasta well and add it too.

11. Now you can put it into your baking dish. Add some pieces of butter on the top along with a sprinkle of parmesan.

12. Bake in a oven preheated to 375° for 20 to 25 minutes or until it starts to brown on the top.

• www.cookingwithpatty.com/recipes/pasta/PastaAlForno.php

Reply #5 cwemoy (63.176.159.36) -

I am indeed salivating. I personally love pasta and I have never known that you can cook it alongside any other food. Henny, I know after trying out your recipe I will want to cook it over and over again. chicken and rice sounds tasty to me too because that is my favourite food.

Reply #6 Stuart (63.176.159.151) -

I do love chicken dishes, but I can't say I've ever tried one with Central American flavor before. Definitely going to have to give at least one of these recipes a try.

Reply #7 Eve (63.176.159.224) -

Tell me about it. Those recipe's are mouth watering. I have to get one of my mother's recipe's and post it here the next time I see this forum. Recipes for macaroni pie with melted cheese and shepherd's pie with potato's and minced beef. So many different things, but I'll just post one or two the next time around. Much more in time to come. I'm sure you guys will enjoy these great ones here in the mean time anyways.

Reply #8 Rico (63.176.159.136) -

ingredients

* 1 head green cabbage

* 1 cup apple cider vinegar or distilled white vinegar

* 1/2 cup water

* 1 medium onion

* 2 large carrots

* 1 teaspoon salt

* 2 teaspoons olive oil

* 1 1/2 teaspoons oregano

* 1 teaspoon cayenne pepper

* 1 teaspoon cumin

* 1 teaspoon brown sugar (optional)

Directions

1

Using a hand-grater or the grater attachment of your food processor, shred cabbage, carrots and onion.

2

Combine all ingredients in a large mixing bowl.

3

Use the back of a wooden spoon to press all the ingredients down so they are submerged in liquid.

4

Allow to rest at room temperature or in the refrigerator before serving, ideally for at least 4-6 hours.

5

Serve with pupusas, or as a topping for fish, quesadillas, or other dishes.

Reply #9 Chico (63.176.159.190) -

Arroz Con Pollo Chapina

Ingredients:

3 pounds chicken pieces, skin and fat discarded

1 tablespoon corn oil

1 teaspoon salt

1/4 teaspoon black pepper

1/2 cup chopped onion

1 garlic clove, chopped fine

1/2 cup chopped ripe tomato

1 1/2 cup raw rice

1 cup sliced carrots

1/3 cup stuffed green olives

1 tablespoon capers

2 1/2 cups chicken broth

1 cup green peas

1/2 cup sweet red pimiento, cut into strips

1 hard cooked egg, sliced

2 tablespoons grated Parmesan cheese

Directions:

In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes. Add the rice and fry for 2 minutes more. Add the carrots, olives and capers and mix everything together. Pour in the broth and chicken pieces. Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes. Add the green peas. Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 minutes. Fluff up the mixture once or twice during the baking time. Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables.

• www.cdkitchen.com/recipes/recs/283/Arroz_Con_Pollo_Chapina_G...

Reply #10 Kira (63.176.159.76) -

Cucumber Soup (GUATEMALA)

4 servings

1 tablespoon vegetable oil

1 pound hydroponic cucumbers or small, pickling cucumbers (peel if waxed), chopped

1 medium onion, chopped

1 medium red bell pepper, chopped

3 cups low sodium chicken broth (remove fat)

ground pepper to taste

small amount of salt (optional)

¼ cup plain, nonfat yogurt

1 tablespoon chopped fresh parsley

1. In a large saucepan, warm the oil over medium heat. Add the cucumbers, onion, and red pepper. Cook until all the vegetables are tender, about 15 minutes. Stir in the chicken broth and simmer for 10 minutes, stirring occasionally. Remove from heat.

2. In a blender or food processor, puree the soup until very smooth and then return it to the saucepan. Bring to a simmer and season to taste with salt (optional) and pepper. Serve hot, topped with a tablespoon of yogurt and sprinkling of parsley.

Reply #11 Eve (63.176.159.146) -

Pelau (Caribbean / Trinidad and Tobago)

2 1/2 - 3 lbs.(pounds) of chicken pieces

seasoned with salt, pepper, chives, thyme, garlic, parsley,

1 tsp. Worcester-shire sauce, 1 tsp. soy sauce, 1 tbsp. ketchup

2 cups of rice, washed

2 cups of coconut milk and 2 cups of water

1 larger onion sliced

1 sweet pepper, chopped

1 - 1 1/2 cups of pigeon peas OR 1 tin of pigeon peas, drained

2 - 3 tbsp. of vegetable oil

1/4 - 1/2 cup of sugar

salt and pepper to taste, hot pepper if desired

METHOD

1. Heat oil in a large heavy iron pot or skillet.

2. Add sugar and allow to burn until dark brown.

3. Add seasoned meat and stir until pieces are well coated with

burnt sugar; brown for 5 minutes.

4. Stir rice into chicken and turn often till well blended; cook

for three minutes more.

5. Add onion, sweet peppers and peas and stir fry for a few

seconds.

6. Add salt, pepper, coconut milk and water; bring to a boil,

lower heat, cover and simmer until rice is cooked and all

liquid has evaporated (approx. 25-30 minutes).

Add more liquid if rice is still hard and continue to cook

longer.

Pelau can also be baked in an oven. Cover pot with tin foil, place in oven and bake at 350 degrees fahrenheit for 25 - 30 minutes. In this way, rice is less likely to burn and is fluffy.

Reply #12 Nicky (63.176.159.12) -

Banana Bread (Pan de Banano)

INGREDIENTS:

1/4 pound (1/2 cup) butter

1/2 cup sugar

1 pound ripe bananas (2 or 3 large)

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon lemon juice

1 egg, well beaten

1-1/2 cups all-purpose flour

2 teaspoons baking powder

Soften the butter at room temperature and cream it with the sugar in a mixing bowl until light and fluffy. Mash the bananas and add to the butter and sugar mixture. Add the salt, cinnamon, lemon juice, and egg. Sift the flour with the baking powder and fold it into the liquid mixture. Pour the batter into a greased (9 by 5-inch) loaf pan. Bake in a preheated moderate (350 F.) oven for 1 hour, or until a cake tester comes out clean. Serve with honey as a cake bread, or as a pudding with cream or ice cream.

• www.recipehound.com/Recipes/0972.html

Reply #13 Chowiee (63.176.159.122) -

I know that this is not a rice recipe, but i still want to share this with you guys:

Vegetable Salad in Squash Seed Sauce

Guatemala

Ingredients

* 1 1/2 cups shelled squash or pumpkin seeds

* 4 medium tomatillos (about 1 cup), husked and quartered

* 1/2 cup roughly chopped yellow onions

* 1 garlic clove, peeled and crushed

* 1 pound potatoes, peeled and cubed

* 2 teaspoons salt

* 1 pound green beans, cut diagonally into 1-inch pieces

* 1 teaspoon freshly ground black pepper

* 1/2 teaspoon cayenne

The cooking directions were on the link below.

• yummy

Reply #14 Noemi (63.176.159.201) -

Here is one native recipe in Guatemala

Hilachas

Hilachas is a popular Guatemalan dish made of cooked and shredded beef that is simmered in a mildly spicy tomatillo-tomato sauce. Pair it with a side of rice and fresh corn tortillas for a full meal.

Here is how it is prepared:

#1 Place the beef, water and a big pinch of salt in a large saucepan and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until the beef is very tender. Remove the beef to a bowl, reserving the broth, and set aside to cool. When cool enough to handle, shred the beef with your fingers and set aside.

#2 While the beef is simmering, place the onion, tomatoes, tomatillos and chiles in a food processor or blender and puree, adding a little water if necessary.

# Heat the oil in a large pot over medium flame. Add the onion-tomato puree and simmer until the puree is cooked down and darkens somewhat in color, about 10 minutes. Do not burn.

The whole directions and ingredients are on the link below.

• www.whats4eats.com/meats/hilachas-recipe

Reply #15 Choker (63.176.159.192) -

Green Tomato Sauce (Salsa de Tomate Verde)

INGREDIENTS:

two 10-ounce cans Mexican green tomatoes, drained, about 2 cups 3 cloves garlic, crushed 3 fresh hot red or green peppers, seeded and finely chopped 1/2 cup white vinegar 1/4 teaspoon ground allspice 1/4 teaspoon oregano, salt, freshly ground pepper

Put the tomatoes, garlic, and hot peppers into a small saucepan and cook together for a few minutes until the tomatoes have disintegrated, stirring two or three times. Add the rest of the ingredients and cook for a few minutes longer, or until the mixture is well blended. Bottle and refrigerate.

• www.recipehound.com/Recipes/2457.html

Reply #16 John (63.176.159.22) -

Spanish Rice (from Guatemala) Ingredients:

1/2 lb Rice

2 md Ripe tomatoes

1/2 md Onion

1/2 Carrot

1 md Potato

1/4 c Fresh peas

1/2 Bell Pepper, green or red

Spanish Rice (from Guatemala) Instructions:

Cut all the vegetables, except the peas and potato, into small slivers.

Cut the potato into 8 cubes.

Wash the rice and then combine all the ingredients in a skillet and cook on a medium flame, WITH OUT water, for 5 minutes then cover and cook on low flame until done.

• www.yumyum.com/recipe.htm?ID=21607

Reply #17 Johnny from Belize (63.176.159.229) -

Really wild recipies! I must admit that this is a great forum. Eating is our greatest pleasure, and the one that lasts longer.

Thanks you, I will make sure that i will get on these delicious recipies right away.

So far my experience has been in opening cans.

Best regards to all...

Reply #18 Sionee Deus (63.176.159.122) -

Thank you for the recipes and links to recipe websites. Can you share some more but this time recipes regarding about soups, desserts, and salads? It would pretty much be appreciated. Thanks.

Reply #19 Olivia (63.176.159.216) - 12/04/09 23:28

Here is one yummy Guatemala dessert recipe:

Guatemalan Corn Cake

Ingredients

* 1 yellow cake mix

* 1 package vanilla instant pudding mix

* 4 eggs

* 1/2 cup vegetable oil

* 1 (8 1/2 ounce) can cream-style corn, mashed and strained, then add milk to corn to make one cup

* 1 teaspoon vanilla

Directions

1. Mix all ingredients on medium speed for 2 minutes.

2. Pour into greased and floured bundt or tube pan.

3. Bake at 350 degrees for about 55 minutes, or until inserted toothpick comes out clean.

4. Cool 15 minutes, then turn out of pan.

5. Cool; dust with powdered sugar if desired.

• guatemala dessert recipes

Reply #20 Ara (63.176.159.245) - 12/14/09 20:46

wow, those foods really makes my mouth water. I love foods, several kinds of foods and i love to taste different kinds of cuisine too. And those Guatemala foods and recipes are a sure hit i must say. I think i will have to make my wife cook one of those rice dishes. I cannot wait any longer for my first Guatemala rice dish.

Thanks for posting those recipes. Ciao.

Reply #21 Ara (63.176.159.222) - 12/22/09 19:44

Those rice recipes are great. I love to eat rice. And you know what, my day would not be complete without eating rice or any rice dish. And with those several rice recipes, I got lots of ideas on how to prepare my next rice recipe.

Thanks for posting those recipes and I hope for some more good recipes to be posted here. Until next time. Ciao.

Reply #22 CPster (63.176.159.166) - 12/29/09 21:53

This a good example of rice recipes from the region that mainly eats rice every single day

Luzon-Style Rice (Arroz a la Luzonia or Biringe)

Ingredients:

3 tablespoons vegetable or corn oil

2 tablespoons minced garlic

1/2 cup chopped onion

1 3-pound chicken, boiled and cut into serving pieces

1 cup shrimp, shelled and deveined

1 cup pork, boiled for 15 minutes, then cut into 1/2-inch cubes

1 cup ham, cubed into 1/4-inch pieces

1 piece chorizo de Bilbao or pepperoni, sliced into 1/8-inch pieces

2 cups uncooked rice, washed and drained (glutinous rice is preferable)

1 bay leaf

2 tablespoons salt

2 twelve-ounce cans coconut milk (available in Oriental stores)

1/8 teaspoon paprika

1 cup sweet peas

3 hard-boiled eggs, sliced

The easy preparation:

In a stockpot, heat oil and saute garlic until brown and onion until transparent.

Add the chicken, shrimp, pork, ham, chorizos de Bilbao or pepperoni and bring to a boil.

Add rice, bay leaf, salt, coconut milk and paprika. Stir mixture to prevent it from sticking to bottom of pan. Lower heat, cover and simmer till meat and rice are tender.

This takes about 20 to 30 minutes. Add peas and cook for another 3 minutes. Garnish with hard-boiled eggs.

• Arroz a la Luzonia

Reply #23 Jenna (63.176.159.200) - 01/14/10 21:29

Hmmmm.... That sounds delicious. I love rice recipes too and would want to know some more recipes that I can cook at home. But the problem is I am having a hard time cooking, and looking at hose recipes makes me think twice of actually cooking them. Can anybody post here some easy rice recipes? Hope to hear from all of you guys, thanks a lot and have a nice day.

Reply #24 Baby (63.176.159.89) - 02/08/10 20:24

There are lots of rice recipes in the net and you can try those recipes that are posted here. I have tried those rice recipes in the net and to tell you the truth, my family loves them too. I would want to learn some more recipes too, and is browsing the net for some good tasting rice recipes. Anyway, just keep all those posts coming. Thanks a lot guys.

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