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Manchamanteles with arroz blanco
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| Artist: |
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| Categories: |
Chicken, Poultry |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| | Meat: | | 2
| quart | Water or stock | | 2
| | Onions, peeled and quartered | | 1
| lbs | Carrots, peeled and cut | | | -into chunks | | 2
| | Garlic, peeled and s | | | -eparated into cloves | | 3
| | Marjoram, , stems removed | | 3
| | Thyme, , stems removed | | 2
| tsp | Sea salt, , or to taste | | 2 1/2
| lbs | Boneless pork butt | | 3
| | Chicken breasts, bonein | | | -cut into quarters | | | Stew: | | 2
| large | Yams, , unpeeled | | 1
| | Pineapple, peeled and, cut | | | -into chunks | | 3
| | Ripe plantains, , in their pe | | | -els | | 7
| oz | Ancho chiles | | 4
| oz | Pine nuts | | 6
| cl | Garlic, , peeled | | 1
| lbs | Ripe tomatoes, , sliced | | 2
| | Cloves | | 1/4
| tsp | Cinnamon | | 1
| pinch | Freshly grated nutmeg | | 1
| tsp | Thyme, , stems removed | | 1
| | Marjoram, , stems removed | | 1
| tbsp | Dried oregano, , crumbled | | 1/2
| cup | Olive oil | | 2
| tsp | Sea salt | | 1/2
| tsp | Freshly ground black pepper | | 3
| tbsp | Brown sugar | | 12
| cup | Broth (from cooking meats) | | 3
| | Apples, peeled, cored, and | | | --- cut into chunks | | 24
| | Prunes, , pitted |
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Procedures:
| 1 | Recipe by: too hot tamales show #th6281 to prepare the meat, bring the water to a boil in a large stock pot. | | 2 | Add th remove the pot from the heat and allow the meat to cool in the broth until to prepare the stew, preheat the oven to 350 degrees. | | 3 | Place the yams, pinea remove the veins and seeds of the chiles and wipe them clean. | | 4 | Soak them in in a large saucepan, over a mediumhigh heat, heat the oil. | | 5 | Pour in the chil serve piping hot from the cazuela, accompanied by freshly made tortillas an yield: 8 to 12 servings |
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