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Recipes from all over

PUERTO RICO

All Puerto Rican main dishes have a base called "sofrito", there are many variations but my favorite is quite simple.

1 onion
3 long, green italian peppers
2 cloves of garlic

2 or 3 sprigs of cilantro

You can make as much of this as you want just keep the proportions.
Put all in blender or food processor and freeze what you arent goin to use within one week.
The seasonings used , "ADOBO" and "SASSON", are both made by Goya and can be found in the imported foods section of most chain supermarkets.(HEY, if I can find them in Maine they can be found most anywhere)
Chicken and Rice (Arroz con pollo)

one medium chicken (skinned and cut up)
1&1/2c.sofrito
1 packet sasson
adobo
1/2lb.lean ham, cut in small chunks
2 or 3 med. size potatoes,cubed
1/2cup green olives
4 chicken boullion cubes
2 cups raw long grain rice
1 tablespoon olive or vegetable oil(Do not use butter or margerine)

In large bowl season the chicken with the adobo and sasson . Let sit while preparing other ingredients, at least 15 minutes.
In large pot heat oil and simmer sofrito for about 5 minute.
add seasoned chicken, ham and potatoes, stir to mix, cook over low heat for about 20 minutes.
add water and boullion cubes and olives, bring to a boil.
stir in rice and cook uncovered on low medium until liquid is absorbed, then cover and cook on low until rice is tender.(about 20 to 30 minutes)
This dish is good with a vegetable of your choice and great with traditional Puerto Rican beans.
Puerto Rican beans

one can of pink beans(goya)
1 cup sofrito
small piece of ham, cubed(optional)
1 med. potato, cubed
2 tablespoons tomato sauce( not spaghetti sauce)
5 or 6 green olives
1 packet sasson
1 tablespoon olive or vegetable oil

Heat oil and simmer sofrito for about 5 minutes.
add all other ingredients and about 1/2 cup water. Bring to a boil, stirring frequently, then reduce heat, cover tightly and simmer for about 45 minutes or until flavors are blended and no raw vegetable taste remains.