Chicken Nicaraguense Recipes

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CHICKEN NICARAGUENSE



Chicken Nicaraguense image

Make and share this Chicken Nicaraguense recipe from Food.com.

Provided by morgainegeiser

Categories     Chicken

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts
1 medium green pepper, chopped
1/2 cup celery, diced
2 ounces onions, chopped
1/3 cup carrot, diced
1 garlic, glove finely minced
1 cup tomato juice
2 cups summer squash, sliced
1 teaspoon cumin
salt
pepper
2 ounces peas

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Steps:

  • Brown chicken on both sides in a nonstick skillet, then transfer to a casserole or Dutch oven.
  • Add green pepper, celery, onion, carrots and garlic to the skillet in which the chicken cooked.
  • Cook briefly, stirring until vegetables are cooked but crisp.
  • Spoon vegetables over the chicken and add the tomato juice, squash, cumin, salt and pepper.
  • Cover the casserole and bake 50 minutes or until the chicken is tender when pierced with a fork.
  • Add the peas, and return casserole to oven, covered, for 10 more minutes.

NICARAGUAN-STYLE CHURRASCO



Nicaraguan-Style Churrasco image

Provided by Food Network

Categories     main-dish

Time 21m

Yield 6 to 8 servings

Number Of Ingredients 11

6 cloves garlic
3 bay leaves
2 jalapeno chiles, with seeds, coarsely chopped
1 1/2 tablespoons salt
1/2 cup finely minced fresh curly parsley
1/2 cup finely minced fresh flat-leaf parsley
1/4 cup finely minced fresh oregano
1/4 cup distilled white vinegar
1/3 cup extra-virgin olive oil
1 (5-pound) whole beef tenderloin
Salt and freshly ground black pepper

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Steps:

  • To make the chimichurri, combine the garlic, bay leaves, jalapenos, and salt in a mortar and mash with a pestle until a smooth paste is formed (or you can puree with a small amount of vinegar in a blender). Transfer to a mixing bowl and add the parsleys and oregano. Whisk in the vinegar and olive oil until well combined. Set aside.
  • Prepare a medium-hot fire in the grill.
  • Trim the meat and remove any silverskin. Cut into 2 1/2-inch-thick rounds. Take the boning knife and cut in a circular motion so each round becomes one flat, long strip. Then, with a butcher's mallet, pound the meat lightly. Season each strip generously with salt and pepper on each side.
  • Lightly oil the grate and place meat on the grate. Grill for 3 minutes on each side for medium-rare.
  • Transfer the meat to a serving plate. Serve with the chimichurri on the side.

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