Oswald Rivera

Author: Oswald Rivera (page 58 of 83)

Holiday treat: Rice and Pigeon Peas

December 1, 2014 / Oswald Rivera / 0 Comments

In Puerto Rican cooking, rice and pigeon peas, or arroz con gadules, is the preeminent holiday side dish. When I was a kid back in the Barrio (Spanish Harlem) there wasn’t a home that didn’t have a steaming pot of arroz con gandules to go with the turkey at Thanksgiving, roast pork shoulder (pernil) at Christmas, ham or lamb at Easter. This tasty mix has been with us since I can remember, and it served as a change from the standard rice and beans.

So, what are pigeon peas? Well, they are a legume (or fruit pod) such as beans, peas, soybeans, peanuts, alfalfa, etc. They’ve been around for about 3,500 years; and were first cultivated in eastern India, and from there spread worldwide. They were brought to the Caribbean islands by the slave trade; and until recently were virtually unknown in mainland North America. I remember that when I traveled to New England or the Midwest I couldn’t find the things anywhere. Today you can find them in any Hispanic or Caribbean market.

In the recipe given below, you can either prepare gandules from scratch, like you would do any beans, or simply get canned pigeon peas. I’ll tell you right now, there is no shame in using canned pigeon peas. I know, the purists will howl—but as viable shortcut when time is essential, the canned stuff is just as good. You may have to doctor the canned peas somewhat by adding spices such as black pepper and oregano, but the results will be acceptable.

Note that in the recipe, I favor the overnight soaking method for dry beans rather than the popular quick-soaking method where beans are covered with water, then cooked uncovered over moderate heat for 2 minutes. Afterward, they are removed from heat and left to soak for 1 hour. Then cooked as required. What bothers me about this method is that the package beans you pick up at the supermarket may be older (and drier) than last year’s leftover meatloaf. So it follows, the more soaking time, the more tender the final product. The recipe also calls for sofrito, the base flavoring used in criollo cuisine. If you don’t have sofrito, then in a small bowl combine 1 clove garlic, crushed; 1/2 onion, chopped; and 1/2 cooked chopped fresh parsley. Stir in 2 tablespoons olive oil, and then add this mixture to the recipe.

One final plug: this recipe is from my first cookbook, Puerto Rican Cuisine in America, which is going into its third printing. Want to savor more gems kike this one? Buy the book, make me rich.

ARROZ CON GANDULES
(Rice and Pigeon Peas)

1 pound fresh or dried pigeon peas, or 1 pound canned peas
2 cups rice
3 tablespoons olive oil
1/4 pound salt pork, rinsed in cold water and diced
1/4 pound lean cured ham, rinsed in cold water and diced
1 medium onion, peeled and chopped
1 medium green bell pepper (pimento), cored, seeded and chopped
2 tablespoons chopped cilantro
3 tablespoons sofrito (or the substitute given above)
1 cup alcaparrado (olive-caper mix available in Latino markets)
1 8-ounce can tomato sauce
2 tablespoons dry white wine
Salt to taste

1. If you’re using fresh pigeon peas, you’re ahead of the game. They can be cooked just as is after rinsing in cold running water. If using dry beans, they need to be soaked overnight in water to cover by at least 2 inches. Drain beans and place in a pot or kettle (a Dutch oven is perfect for this) with 2 quarts (8 cups water) and bring to a boil. Cover and boil over moderate-low heat until beans are tender (about 1 hour).
2.   Drain cooked peas and set aside, reserving 1 1/2 cups cooking liquid.
3.   Wash rice and drain.
4.   Heat oil in a heavy kettle or pot (I prefer cast-iron). Brown the salt pork.
5.   Add ham and cook on moderate heat until golden-crisp (about 4-5 minutes).
6.   Add onion, bell pepper, cilantro, sofrito, alcaparrado and tomato sauce. Sauté for about 5 minutes.
7.   Stir in rice. Add peas, reserved cooking liquid, wine and salt.
8.   Boil on moderate-high heat, uncovered, until water is absorbed (about 5-8 minutes).
9.   Cover and simmer on low heat for 30 minutes.
10. Turn off heat and let rice sit for 10 minutes before serving.
      Yield: 8 servings.

Tarragon Roast Chicken

Tarragon is one of my favorite herbs. It is aromatic and flavorsome, with an aroma reminiscent of anise (as in anisette). Thus a little bit goes a long way. The dish that follows is quite popular in our crowd, mainly for it taste and ease of cooking. It’s simply roast chicken with tarragon as the main component. In fact, if you’re tired of the traditional turkey for this coming thanksgiving, cook one or two of these birds and serve it instead. Sometimes it pays to experiment.

TARRAGON ROAST CHICKEN

1 3 to 3 1/4 pound whole fryer-roaster chicken
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
Sat and ground black pepper to taste
1 tablespoon fresh chopped tarragon or 2 teaspoons dried
2 cloves garlic, peeled and crushed

1. Preheat oven to 375 degrees F.
2. Rinse chicken, inside and out, under cold running water and pat dry with paper towels.
3. In a small bowl, mix together the vinegar, olive oil, lemon juice, salt and pepper. Bush whole chicken with this mixture.
4. Sprinkle with the tarragon, inside and out. Put crushed garlic inside chicken, and place chicken in a roasting pan, breast side down. Bake for about 1 1/4 hours until chicken is brown and a fork can be inserted with ease.
Yield: 4 servings.

Persian Meat Loaf

November 13, 2014 / Oswald Rivera / 0 Comments

Meat Loaf in Persia? Yes, Persian culinary history has a form of meatloaf. They call it Kofta Bil Sania. It actually translates to something like “Ground Meat Loaf in a Tray.” Now, in the Rivera clan, we’re meatloaf fanatics. My mother made the best meatloaf ever. She made it Puerto Rican style. It wasn’t anything like the Quaker Oats recipe in the back of the box. Her meat loaf (or butifarrón, as she called it) had crushed peppercorns, lots of garlic, onions, green bell peppers sweet chili peppers (aji dulce), plus the usual eggs, tomato sauce and cracker crumbs. It was heavenly.

Still, I’m always on the lookout for some good recipe of this famed dish, if only to compare it to my mom’s masterpiece. When I came across this Persian recipe, I was intrigued. It contained spices I didn’t usually associate with meatloaf: such things as cinnamon, allspice, cumin. A totally different flavor concept. I’m told this recipe is still very popular in modern day Iraq and other point in the Middle East. I would say this recipe predates the American version of meatloaf probably by centuries. Persian cuisine has a colorful and storied history. During the Middle Ages, when western man was dining on rancid mutton and stale ale, the Persian Caliphate was enjoying exotic fruits from Central Asia, cooking with spices from India and China and using such ingredients as truffles and rosewater in their cooking. Kofta Bil Sania harks back to that time.

PERSIAN MEAT LOAF
(Kofta Bil Sania)

1 pounds ground lamb (can substitute beef, veal, chicken or turkey, if desired)
1 medium onion, peeled and grated
2 cloves garlic, peeled and finely minced
Salt and freshly ground black pepper to taste
1 teaspoon ground allspice
butter (for greasing baking pan or dish), and about 2 tablespoons cut into small shavings
3 tablespoons tomato paste
3/4 cup water
2 tablespoons finely chopped parsley

1. Preheat oven to 375 degrees F.
2. In a bowl, combine the meat with the onion and garlic. Add salt, pepper, and allspice, mixing spices thoroughly into the meat.
3. Spread the meat mixture onto an buttered baking dish (I prefer cast-iron), and flattened the meat with a hand or wooden spoon. The meat should be 3/4 to 1-inch thick. Top with butter shavings. Place in oven and bake until the surface of the meat is browned, about 40 minutes. It will give off a nice, roasted aroma.
4. Meanwhile, mix the tomato paste with the water, and pour over the meat. Continue baking for about 10 minutes more, or until the sauce has been absorbed and the meat is cooked thoroughly.
5. Invert the meatloaf onto a serving dish. Garnish with parsley and serve cut into wedges like a cake.
Yield: 4 servings
Note: I’m told that another variation is to flavor the meat with 1 teaspoon of cinnamon, or 1 teaspoon each of ground cumin and coriander. Feel free to experiment.

Codfish – Portuguese Style

November 5, 2014 / Oswald Rivera / 0 Comments

I have some Portuguese friends who informed me of this recipe. They state this is the way codfish is normally prepared in Portugal. As a Puerto Rican, I am a fan of codfish. Also, the icing on the cake is that it calls for eggplant, another of our favorite foods. The recipe is easy, nutritious, and delicious. Who could ask for more?

I’m told that this dish is usually served with rice. If not rice, then baked or steamed potatoes will do.

CODFISH – PORTUGUESE STYLE

1/4 cup olive oil
1 medium eggplant, peeled and sliced into rounds about 1/4-inch thick
3 onions, peeled and sliced into rings
2-3 pounds codfish fillets
Salt and freshly ground black pepper to taste
1/4 teaspoon paprika
4 tomatoes,sliced into rings
3 cloves garlic, peeled and finely minced
1/2 cup dry white wine
2 tablespoons butter

1. Preheat oven to 400 degrees F.
2. In a large skillet or frying pan, heat the oil and cook the eggplant slices and onions until the eggplant begins to brown and onions are clear and translucent. If you don’t have a large frying pan, you can cook the onions and eggplant separately and get the same results (depending upon the amount of vegetable used, you may need more oil).
3. In a baking dish (I prefer cast iron), spread the eggplant, and then layer the onions rings over the eggplant.
3. Rub the fish fillets with salt, pepper, and paprika. Place the fish over the onion rings. Cover with the tomatoes and garlic. Pour the wine and lemon juice over fish and vegetables. Top with butter.
4. Bake for 1/2 hour or until the fish is tender.
Yield: 4-6 servings.

Rice with Cheese and Creamed Eggs

October 29, 2014 / Oswald Rivera / 0 Comments

In our culture, rice comprises a main component. It’s not only just a side dish. In most cases it constitutes a major part of the meal whether it’s something like Arroz con Pollo (rice and chicken) or Asopao (a hefty stew), or fragrant yellow rice. When my horizons expanded, I discovered there were other methods of preparing rice—such as Italian Risotto, or Indian cumin rice, or Chinese fried rice (by the way, an American invention). The Risotto, combining Arborio rice with broth and grated cheese fascinated me. And I began experimenting, and I came up with this beauty—a simple rice with cheese and a sauce of creamed eggs. In this case, the sauce is simplicity itself: Take a can of cream soup (I like cream of mushroom) and combine it with eggs and the rice. For the cheese, you can use any cheese desired. It could be grated Parmesan, or Swiss, Gruyere, Gouda, Romano, Monterey Jack, etc. For this recipe, I used Cheddar. Whatever cheese ingredient used, you get a hearty, rich, delicious and inexpensive meal, great by itself or served with fish, seafood or meat.

In this dish, the rice is mixed with saffron, to give it that unique taste and color so revered in our cooking. If you don’t have (or can’t afford saffron) then turmeric will give the same glow and coloring. This is something acquired from Indian cuisine. It gives the dish that added oomph. As an added treat, the rice can be served in a ring mold. If you don’t have a mold, take any round pan or pot (with enough space to hold the rice), rinse the pan under cold running water, and stuff it with the cooked rice. Let it sit a couple of minutes. Then unmold, tapping the top of the pan gently, on a plate. Pour the sauce atop the rice, and you got a highfalutin continental dish.

RICE WITH CHEESE AND CREAMED EGGS

1 1/2 cups rice
2 cups water
Salt to taste
1/4 teaspoon saffron or turmeric
1 tablespoon olive oil
1 1/2 cups grated Cheddar cheese (or any variety desired)
2 tablespoons butter or margarine
1 medium onion, peeled and sliced into thin rings
1 can (10 3/4 oz.) cream of mushroom soup
3 tablespoons water
1/2 cup diced canned pimentos
1/2 cup finely chopped fresh parsley
6 hard-cooked eggs, quartered

1. In a 2-quart saucepan or pot, bring the water to a boil. Add rice, saffron and olive oil. Mix well, cover, reduce heat to a simmer and cook until tender and all the liquid has been absorbed (20 minutes to 1/2 hour).
2. Stir in cheese. Cover, and let sit for 10 minutes.
3. While rice is cooking, melt butter in a skillet or fry pan. Add onion and saute until soft and translucent. Stir in mushroom soup, water, pimentos, and parsley.
4. Add eggs and heat briefly.
5. Layer rice/cheese mixture into a ring mold (or individual custard cups) packing tightly with a spoon. Unmold rice ring on a serving plate. Spoon egg sauce over rice, or over individual rice molds.
Yield: 6 servings.

Breaded Pork Chops – PR Style

October 24, 2014 / Oswald Rivera / 0 Comments

Breaded pork chops (Chuletas Empanadas) are a family favorite in my neck of the woods. In the Nuyorican method, we have two ways of making them. One quicky method is to apply the breading and then bake slowly in a medium oven (350°). The other way is listed in the recipe given below. Here, lean pork chops are required, about 1/2-inch thick. They are lightly pounded, breaded and cooked in oil. In the Puerto Rican manner, the herbs used are crushed in a mortar. You can buy a mortar and pestle almost anywhere these days. It can be wood (my preference), aluminum or cast iron. It is an essential tool in Caribbean cooking. We usually served breaded pork chops with yellow rice or a salad.

An added note: This recipe is from my first cookbook, Puerto Rican Cuisine in America (Thunders Mouth Press – Avalon Books), which is currently going into its third printing. If you’re interested in other such recipes, by the book, make me happy.

CHULETAS EMPANADAS

(Breaded Pork Chops)

8 pork chops, 1/2-inch thick (about 1 1/2 pounds)

9-10 whole black peppercorns

3 cloves garlic, peeled

1 tablespoons fresh oregano or 2 teaspoons dried

1 teaspoon salt

2 tablespoons olive oil

1 teaspoon vinegar

2 eggs lightly beaten

2 cups bread crumbs

Vegetable oil for frying

1. Rinse chops under cold running water and pat dry with paper towels.

2. In a mortar, crush peppercorn, garlic, oregano and salt. Add olive oil and vinegar, and mix.

3. Place chops between two sheets of plastic wrap and pound lightly with a mallet or a heavy cleaver.

4. Rub seasoning into the pork chops.

5. Dip each chop in the beaten eggs, then coat with bread crumbs, pressing crumbs into both side with heel of hand.

6. Heat oil in a large skillet or frying pan and cook until golden brown (about 4-5 minutes per side). Drain on absorbent paper towels.

Yield: 4 servings.

Poached Fish with Broccoli

October 17, 2014 / Oswald Rivera / 0 Comments

Recently, my wife bought me a fish poacher. You know, one of those elongated contraptions with a rack used to facilitate the boiling, or poaching, of fish. I must say it is convenient; and a healthy low-fat way to prepare seafood. You simply poach the fish in water, broth or vegetable juice seasoned with herbs, spices, or even wine. You can even poach the fish in milk. The possibilities are endless. This can work with fish fillets or, as I prefer, any whole fish be it sea bass, striped bass, bluefish, red snapper, monkfish, catfish, you name it. In the recipe that follows I tried it with a mullet; a fairly inexpensive fish that provides a great, delicate taste.

As noted, the cooking liquid for the fish may vary. In French they call it a court bouillon. And it usually consist of water and wine blended with spices and one or two vegetables such as carrots and onions. My recipe is simpler than that I used plain water and seasoned the fish beforehand Nuyorican fashion with all the ingredients. In this case: olive oil, vinegar, pepper, oregano. For more a flavor profile I added two spices common to Indian cuisine, coriander and cumin. So this poached version has an international flavor to it. Along with it I decided to make some stir-fried onions and broccoli florets. Yes, unlike one of our past presidents, I do love broccoli—and it went pretty good with the poached fish.

The good thing about poaching is the ease of cooking. Once the fish is simmering in the container, there is nothing more to do. Just wait till it’s done. The rule of thumb is to cook the fish 10 minutes for each inch of thickness. I just peek at it from time to time until it’s tender. You can also save the cooking liquid in the refrigerator or freezer for later use as fish stock.

POACHED FISH WITH BROCCOLI

1 three pound whole fish, cleaned scaled, but with head intact
2 tablespoons olive oil
1 tablespoon vinegar (red or white)
1 teaspoon freshly ground black pepper
1 tablespoon dried oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
3 cloves garlic, peeled and crushed
Water
3 tablespoons olive oil
1 medium onion, peeled and thinly sliced into rings
1 head broccoli, florets only
Salt and pepper to taste
2 tablespoons water

1. Rinse the fish well and pat dry with paper towels.
2. With a sharp knife make four to five incisions on each side of the fish.
3. Drizzle fish all over with olive oil and vinegar. Sprinkle with pepper and oregano, patting ingredients into the surface of the fish. Do the same with the coriander and cumin.
4. Lower the fish into a poacher with a tight-fitting lid, or a deep sauce pan or other oval casserole or pot large enough to hold the fish. Place the crushed garlic inside the fish. Add enough water to cover half of the fish, about 2-3 inches.
5. Bring the liquid to a boil, cover the pan, and boil for exactly 5 minutes. Lower the heat and simmer for 10 minutes more.
6. While fish is cooking, heat olive oil in a medium skillet or fry pan. Add the onion and broccoli and sauté, stirring constantly for about 3 minutes. Add 2 tablespoons of water, cover pan, lower heat and simmer for 2 minutes more or until broccoli is tender but still firm. Season with salt and pepper.
7. When fish is done, remove with slotted spoon from liquid and place on a serving dish, surrounded with the broccoli and onion (or you can serve the broccoli and onion on the side, if you wish).
Yield: 4 servings.

Tostones with Broiled Lamb Chops

October 9, 2014 / Oswald Rivera / 0 Comments

Tostones are fried green plantains. Its probably the most popular side dish in Puerto Rican cuisine. It’s also popular in Dominican and Cuban cooking. In our family we have tostones frequently, which reflects our cultural norm. Go to any Caribbean restaurant, and tostones will be on the menu.This is not the first time we’ve featured fried green plantains on this blog. It was one of the first recipes we noted when I began this journey (see post of 9/9/10).

For tostones, you need green (not ripe plantains). Yes, ripe plantains can also be prepared, but that’s another story. Green plantains (platanos) can be found in most supermarkets these days, If not, any Caribbean or Asian market will usually carry them. This time around I’ve paired tostones with another favorite, broiled lamb chops. A light red wine, like a Gamay, Bardolino or Beaujolais, will complement the meat very well. If not, then a good robust beer or ale will will do (not that light beer stuff that taste like water).

TOSTONES WITH BROILED LAMB CHOPS

3 green plantains
4 cups water
2 tablespoons salt
Vegetable oil for frying
4 lamb chops, about 1-inch thick
5 tablespoons olive oil
3 cloves garlic, sliced
1 tablespoon dried oregano
1 tablespoon turmeric
Salt and freshly ground black pepper to taste
Butter
2 tablespoons chopped parsley
Juice of 1/2 lemon

1. Remove skin from the plantains. This is done by cutting tips at both ends; then cut a slit along the length of the plantain and peel off. To facilitate easier handling, some cooks dip plantains in hot water and then remove the skin. Once plantains are peeled, cut into diagonal slices about 1-inch thick. Reserve peels: typically, the unbroken skin of the plantain is used for flattening the tostones.
2. Combine water and salt in a bowl and soak plantain slices for 30 minutes. Drain well.
3. While plantains are soaking, in a bowl combine the olive oil, garlic, salt, pepper, oregano and turmeric. Add the lamb chops and marinate for at least 1 hour. Or you can place the lamb chops in a large zip-lock bag, add the ingredients, and marinate that way in the fridge.
4. Broil the lamb chops in a very hot preheated broiler. Brown on both sides, cooking a total of 10 minutes for rare, 15 for medium, 20 minutes for well done.
5. While lamb chops are broiling, fill a cast iron or heavy bottomed skillet halfway with vegetable oil. Heat oil until very hot (373 degrees F.). Deep fry plantains for 5 to 6 minutes over medium heat until golden yellow.
6. Remove with slotted spoon and drain on paper towels.
7. Place a plantain slice between two plantain peels, envelope fashion, and pound flat with the palm of the hand. Repeat until all slices are pressed. Return plantain slices to skillet and cook until golden brown (about 4-5 minutes longer). Drain on absorbent paper towels and sprinkle lightly with salt. Three plantains will render about 12-15 tostones.
8. Transfer lamb chops to a warm platter, and place a pat of butter on each chop. Sprinkle with lemon juice and parsley. Serve with tostones.
Yield: 4 servings.

Super Grains: Whole Millet with Fish Fillets (Filete de Pecado al Horno)

October 4, 2014 / Oswald Rivera / 0 Comments

In this post we cover another of our super grains: millet—which has been called the world’s healthiest food. Why? It’s a food source of magnesium, which has been shown to lower blood pressure and reduce the risk of heart attack, especially in people suffering from diabetes or atherosclerosis. It also has phosphorus, which helps in the development and repair of body tissue. And it is high in fiber, which helps prevent gallstones. On top of that, it’s quite tasty.

The grain has been cultivated in China for 4,000 years. From China, it made its way to Europe by 5000 BCE. Today it’s also an important crop in India and western Africa. We Americans are contrarians, so we grow it mostly for bird feed. That’s right, bird feed. But don’t let that deter you. Whole millet is a great food—economical, nutritious, and easy to cook. I knew nothing about millet until my young manhood, when I saw Akira Kurosawa’s classic flic, Seven Samurai. In it, the villagers who hire the samurai to protect them, feed them (what else?) millet. At the time I thought, If it’s good enough for honorable samurai, it sure as hell is good for anyone.

The recipe given below combines this fabled grain with baked fish fillets, Puerto Rican style. It’s a blending of two cultures, and a great mix. And it shows how versatile millet can be. You can make it with poultry, pork, beef, you name it. It makes a great breakfast mixed with cream or milk with a little maple syrup on top. So, be a samurai tonight, eat some millet.

MILLET WITH FILETE DE PESCADO AL HORNO

2 teaspoons olive oil
1 1/2 cups whole millet (preferably organic)
2 cups boiling water or chicken broth
4-6 boneless. skinless fish fillets, such as flounder, sole, turbot or cod (about 1 1/2 pounds)
2 1/2 tablespoons butter
1 tablespoon flour
3/4 cup milk
1 tablespoon white or dark Puerto Rican rum (optional)
Half of a small onion, peeled and finely chopped
1 clove garlic, peeled and finely minced
1 bay leaf
1/4 teaspoon white pepper
Salt to taste

1. In a heavy skillet, heat 1 teaspoon of the the oil, add the millet and toast gently until the grain is tan and slightly brown.
2. Add the millet and remaining oil. Stir, cover, lower heat and simmer gently for 25-30 minutes or until desired texture and all the water is absorbed.
3. While the millet is cooking, preheat oven to 350 degrees F.
4. Rinse fillets under cold running water and pat dry with paper towels.
5. In a small saucepan, combine 2 tablespoons butter and flour over moderate heat, and boil for 1 minute.
4. Slowly pour in the milk, stirring constantly until thickened. Add the rum at this stage, if using.
5. Lower heat and add onion, garlic, bay leaf, pepper and salt, Stir together for about 1 minute.
6. Place fillets in a greased baking dish. Pour sauce over fillets, dot top with remaining butter.
7. Bake uncovered, for 15 minutes or until fish flakes easily with a fork.
Yield: 4 servings.

Super Grains: Amaranth with Roast Chicken (Pollo Al Horno)

September 27, 2014 / Oswald Rivera / 0 Comments

Today we discuss the second of our super grains. The first was Pearl Barley (see post of 09/20/14). This one is on amaranth (or amaranthus), an ancient grain that was cultivated in Mexico, Guatemala and Peru. Nowadays it’s cultivated as a leaf vegetable in Indonesia, Malaysia, The Philippines, India and East Africa. But outside of such tropical countries it was virtually unknown until recently. At one time it was the main grain consumed by the Aztecs prior to the Spanish conquest. After that conquest, the cultivation of the amaranth seed was outlawed. And it wasn’t until the 1970s that it was revived in Mexico as a popular snack mixed with chocolate or puffed rice.

First of all, apart from being tasty, amaranth is good for you. It’s a good source of protein, and is rich in amino acids, vitamin A,C, thiamine, calcium and iron. It makes a great side dish or even a main course. In Greece it is served as a popular dish called vlita (or vleeta), where it’s mixed with olive oil and lemon juice and eaten as a salad. Amaranth is very easy to cook. And in this recipe I’ve combine it with a Puerto Rican favorite, Pollo Al Horno (Roast Chicken). Most recipes for amaranth call for measurements of 1 cup of the grain to 1 1/2 to 3 cups water or chicken broth. For those who want a more porridge-like consistency, they may use more water. I like amaranth tender but drier, so my measurement is 1 1/2 cup amaranth to 3 cups water. Again, it’s an individual choice. Either way, the recipe is great. You won’t be disappointed.

AMARANTH WITH ROAST CHICKEN
(POLLO AL HORNO)

1 3 to 3 1/4 pounds roasting chicken, cut into generous bite-sized pieces
1/2 cup olive oil
Salt and ground black pepper to taste
1 teaspoon dried oregano
1/2 teaspoon dried tarragon
3 cloves garlic, peeled and crushed
3 cups chicken brioth or water
1 cupo amarnath

1. Wash chicken and pat dry with paper towels. Place in a large bowl.
2. In a small bowl or cup, mix olive oil, salt, pepper, oregano, tarragon and crushed garlic. Pour over chicken, rubbing seasoning thoroughly into the skin. Cover bowl and let stand 15 minutes or, better still, overnight. You can also place the chicken in a large zip-lock bag and marinate that way.
3. Preheat oven to 400 degrees F. Remove chicken from marinade and place in a shallow roasting pan. Turn once during roasting, and bake until golden brown and juices are no longer pink, about 30 minutes.
4. While chicken is cooking, bring water to a rolling boil in a heavy saucepan or pot. Add amaranth, cover, lower heat, and simmer until grain is tender and all the water has been absorbed, 20-25 minutes. You can serve the chicken over the amaranth or on the side
Yield: 4 servings.

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