5 / Cocinando con Nilda Si usted esta interesado en cualquier tipo de receta, tiene alguna pregunta o

sugerencias puede comunicarse a la siguiente dirección: La Ultima Hora

Octubre, 2010 La Ultima Hora
(Cocinando con Nilda) 804 West Ave. Buffalo, NY 14213.

LOMO SALTADO
1 libra de carne 1.- preparar un caldo con verduras (zanahoria perejil
3 cebollas rojas apio ajo pimienta chapa cebolla laurel )
2 tomates 2.- cortar la carne en tiras pequenas
2 ajies amarillos 3.- cortar las cebollas los tomates corte escabechado
4 dientes de ajo 4.- picar el ajo y el aji corte pequeno
c/s vinagre balsamico 5.- salpimentar la carne agregar ajo
4 cdas de pisco 6.- calentar una sarten incorporar aceite saltar la
1/2 tz de caldo de carne o pollo carne flamearlo con pisco and vinagre balsamico
3 ramitas de cilantro agregar el caldo o fondo la cebolla el tomate el aji y
sal al finalizar el cilantro Master Chef
pimienta 7,- sevir con arroz blanco y papas fritas
1 cucharada de salsa de soya rinde para 4 personas Natalie Sosa
tiempo de preparacion 1 hora

Pastelón de Plátano Maduro Arroz Con Pollo

Easy recipe . . . layered pastelón - tastes like relleno de plátano maduro, or
piononos, but fast and easy to prepare. The platains are already cooked, all you
have to do is mash the amarillos down a bit - layer on a pie plate with Puerto Rican
picadillo. 2 cups uncooked rice
1 lb. chicken parts
1 small can tomato sauce
1 box (1lb. Goya ripe sliced plantains) 1 lb. lean ground beef 2 tablespoons of sliced Spanish Olives, use a bit of the liquid and the red
¼ cup ready made Sofrito 2 tbsps. vegetable oil peppers too.
¼ cup chopped onions 1 teaspoon alcaparras
¼ cup chopped green peppers, or bell pepper ½ cup sofrito
¼ cup chopped red or yellow pepper 1 teaspoon garlic powder
¼ cup chopped tomato ½ can tomato sauce 1 teaspoon black pepper
1 tbsps. sliced olives and pimentos 1 tsp. capers 1 tablespoon salt
1 tsp. salt 1 tsp. black pepper ½ cup vegetable oil
1½ cups shredded cheese (optional) 1 egg, slightly beaten with 1 tbsp. 4 cups of boiling water
water

In a skillet heat up the oil, add the sofrito, peppers, onion, and tomato, and cook for
about 2 minutes or so. Add the meat and cook until done, breaking down the meat as
you go. Add tomato sauce, olives with pimentos and the capers, salt and black
pepper. Stir and set aside. Heat up the platains in the microwave until hot. Then
mash them down slightly using a fork. Pray the bottom and sides of a 9-inch pie plate
with oil and layer with slices of plantain (these come already cooked) - about half the
box. Layer half the meat over that, sprinkle with a it of cheese, then more plantains
and then the rest of the meat. Sprinkle cheese over the last layer. Pour the egg as
evenly as you can over the cheese. Cook at 400 degrees for about 20 minutes until
egg is cooked and cheese is melted. Serve warm. This is a delicious side dish with
rice or a great lunch with a salad. It is also a great ‘cover dish’ recipe.
In a large caldero brown the chicken parts in the oil, 5 minutes each
side. Remove chicken from the pot and set aside. Don’t put them
on paper towels - we want any grease back in the pot.
Leave the chicken drippings inside the pot and add all the other
ingredients except for the rice, water and chicken. Mix well and
cook sofrito for 5 minutes over medium heat. Add the chicken and
rice to the pot and stir. Add the boiling water until the water is about
1 inch above the rice, stir once only. Boil uncovered, over high
heat, until water is absorbed.
Once the water is absorbed gently stir from bottom to top. Just a
couple of turns only. Cover and continue to cook over LOW heat
for another 30 minutes or until the rice is tender.