'If you are making Panamanian dishes, here is an achiote substitute' Recipes and Food

If you are making Panamanian dishes, here is an achiote substitute

Mix these together:

1-1/2 tablespoons paprika

1 tablespoon white vinegar

3/4 teaspoon dried oregano

1 minced garlic clove

1/4 teaspoon ground cumin

Panamenian Rice and Chicken

Ingredients:

1 whole pound of rice

1 whole chicken of about 3-4 lbs ( or 3-4 lbs of chicken breast)

1 can of sweet peppers

1 onion

3 Tbs. of butter or oil (canola or maize)

1 jar of olives

1 jar of capers (watch out they are salty)

4 tomatoes

2 mashed garlic

1 can of tomato paste

4 big bell peppers

1 can of green peas and carrots

4 cups of water seasoned with salt

Directions:

Panamenian Rice and Chicken:

1. clean the chicken and cut it in pieces (if whole); stir fry in hot butter or oil, add up ur favorite chicken seasoning plus the garlic, water until it covers it all, and the tomato paste.

2. if u used a whole chicken take the pieces out of the sauce, and make it boneless, then cut it in medium sized bites;slice in juliannes the sweet peppers.

3. prepare the rice in the same sauce you cooked the chicken; lower the flame and let it soften, add up all the ingredients: sweet peppers, chicken, the peas and carrots, capers, olives. on the plate decorate with fresh parsley and olives or any other of the ingredients you liked most.

CEVICHE DE CORVINA

1 lb. boneless fish, preferably White Sea Bass (Corvina)

1 1/2 cups finely chopped onion

1 1/3 cups fresh lemon juice

1/2 cup finely chopped celery

1/4 cup finely chopped fresh cilantro

salt to taste

1/2 hot pepper finely minced (optional)

Cut the fish into bite-size pieces and place in a glass bowl or container of at least 2 inches high. Add all the other ingredients, mixing well. The lemon juice should cover the fish. Cover with plastic wrap and place in the refrigerator. Allow one day for fish to cook in the lemon juice and onions. Serve with crackers or saltines.

* 5 cups flour (unsifted)

* 1 tablespoon baking powder

* 2 teaspoons salt

* 1 cup shortening (Crisco preferred)

* 1 cup milk

Mix flour, salt, and baking powder together in a bowl. Cut in shortening until it resembles crumbly meal. Gradually sprinkle in milk stirring until dough clings together. Knead 10 times. Let rest 1/2 hour.

Filling:

* 2 lbs. ground beef

* 1/2 teaspoon salt

* 1 tablespoon onion powder

* 1 teaspoon garlic powder

* 1 teaspoon chili powder

* 1 tablespoon Worcestershire sauce

* 1 to 2 tablespoons tomato paste

* hot sauce (optional)

Mix ground beef with all the ingredients except tomato paste. Fry slowly in 1 tablespoon oil until cooked. Mash around a bit so it's crumbly. Add 1 to 2 tablespoons tomato paste (so that it's thick), stir very well. Turn off heat and let filling cool. Add as much hot sauce as you like. On a very well-floured surface, roll dough as thick as you would for pie crust (can divide it into 2 parts if desired). Cut 5"circles (using any container with 5" opening) and place filling on center of each circle. Brush beaten egg on lower edge of circles. Fold over and press edges with fork dipped in flour. Fry in lard about 2 minutes on each side until brown. Make sure there is enough lard to cover the empanadas-- about 3 - 4" deep.

*Can be frozen unfried. Stack between wax paper, sprinkling plenty of flour in between empanadas and wax paper, or they will stick together.

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