Carvalhohm's profile page
Recipes
Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)
By carvalhohm
Heat your caldero or Dutch oven to medium heat, and add your olive oil, ham (or bacon) and sofrito
- 1 tablespoon extra virgin olive oil
- 1/3 cup sofrito (homemade is best!)
- 1/3 cup country ham or bacon, chopped (optional)
- 2 cups parboiled rice
- 3 1/2 cups water or low sodium chicken broth
- 1 1/2 teaspoons sazón con achiote y culantro
- 2 teaspoons powdered chicken bouillon
- Goya Adobo Seasoning
- 1/3 cup tomato sauce
- 2 tablespoons pimento stuffed olives
- 1 teaspoon dried Italian seasoning
- 1/4 cup fresh cilantro, chopped
- 2 bay leaves
- 1 15-ounce can Pigeon Peas/Gandules, drained and rinsed
Chicken and Corn Chili
By carvalhohm
In a large pot, heat oil over medium heat
- 1 tbsp. Extra Virgin Olive Oil
- 1 large onion, chopped
- 1 tsp. Minced Garlic
- 2 tsps Oregano Leaf
- 1 tsp. Ground Cumin
- 1 1/2 tbsps cayenne pepper (optional)
- 1 lb. ground chicken breast
- 1/2 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 2 cans (8 oz. each) Tomato Sauce
- 1/2 cup GOYA® Salsa Pico de Gallo-Mild
- 1 can (15.5 oz.) Chick Peas, drained and rinsed
- 1 can (15.5 oz.) Golden Corn, drained and rinsed
- 1/3 cup fresh cilantro, chopped
Pigeon Peas Rice with Sausage (Moro de Guandules y Salchichas)
By carvalhohm
In a large cast-iron pot, heat oil over medium heat
- 3 3 3 tablespoons vegetable oil
- 1 1 1 small red onion , cubed
- half of a green and/or red bell pepper , cubed
- 2 2 2 cloves of garlic , minced
- 1 1 1 tablespoon cilantro , chopped
- 2 2 2 tablespoons tomato sauce
- 2 2 2 cubes of chicken bouillon (caldo de pollo)
- 1 1 1 pack of sazon (culantro y achiote)
- 1 1 1 teaspoon oregano
- 1/2 1/2 1/2 teaspoon adobo
- 1/2 1/2 1/2 teaspoon ground black pepper
- 1 1 1 small carrot , cubed
- 4 4 4 hot dogs , cut into half inch rounds
- 1 1 1 can guandules verdes (green pigeon peas), with liquid
- 2 2 2 cups water
- 3 3 3 cups rice
Rustic Roasted Garlic Chicken with Asiago Gravy
By carvalhohm
Heat the oil in a large sauce pan over medium-high heat, add the chicken (seasoned with salt and pepper) and brown,...
- 1 tablespoon oil
- 4 (6 ounce) bone-in, skin on chicken thighs
- salt and pepper to taste
- 1 onion, diced
- 20 cloves garlic, peeled
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dry thyme)
- 2 tablespoons flour
- 1 cups chicken broth
- 1/2 cup asiago cheese (or parmesan), grated
- salt and pepper to taste
Pineapple Pork Chops
By carvalhohm
Add pork to gallon-size zip-top bag; add Mojo Piña and seal bag
- 4 boneless pork chops, cut 3/4” thick (about 1 1/2 lbs.)
- 1 bottle (24 oz.) GOYA® Mojo Piña
- 1 red onion, cut into 1/4” rings
- 1 can (20 oz.) Sliced Pineapple in Heavy Syrup, drained
- Vegetable oil, for brushing
Slow Cooker One-pot Honey Garlic Chicken
By carvalhohm
Combine honey, soy sauce, lemon juice, garlic and spices in bowl and whisk together
- 8 whole chicken thighs (with skin and bone in)
- 1-lb baby red potatoes
- 1 bag baby carrots (16 oz)
- 1 pound green beans, cleaned and trimmed
- 1/2 cup honey
- 1/2 cup soy sauce
- 1 tablespoon lemon juice
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon pepper
Chicken Continental Rice Seasoning Mix
By carvalhohm
Combine all ingredients in a large bowl
- CHICKEN CONTINENTAL RICE:
- 2 tablespoons instant chicken- bouillon granules
- 1 tablespoon dried parsley leaves, crushed
- 2 teaspoons minced dried onions
- 1/4 teaspoon dried basil leaves
- 1/4 teaspoon thyme
- 1/8 teaspoon white pepper
- 1/8 teaspoon garlic powder
- 1 pkg. CHICKEN CONTINENTAL RICE SEASONING MIX, above
- 2 cups cold water
- 1 cup long-grain white rice
- 1 tablespoon butter or margarine, if desired
Shrimp and Pineapple Tacos
By carvalhohm
Combine 1 cup Pineapple Mojo and shrimp in bowl
- 1 1/4 cups GOYA® Pineapple Mojo marinade
- 1 lb. extra-large shrimp (about 24 shrimps) peeled and deveined, tails off
- 1/4 cup sour cream
- 1/2 fresh pineapple, cored and cut lengthwise into slabs
- 1 medium red onion, thickly sliced (1/2 inch)
- 1/4 cup cilantro, chopped
- 4 (6”) Fajita Flour Tortillas
- GOYA® Chipotle Salsita or Habanero Salsita, for serving
- Lime wedges, for serving
Tropical Chicken Skewers
By carvalhohm
In large container with lid, or in large zip-top bag, mix together chicken, mojo, nectar and adobo until coated; tr...
- 2 lbs. boneless, skinless chicken breast and/or thighs, cut into 3/4 cubes
- 1/2 cup GOYA® Mojo Criollo
- 1/2 cup GOYA® Pineapple Nectar
- 1 tsp. GOYA® Adobo All-Purpose Seasoning
- 1 can (20 oz.) Pineapple Chunks, drained
- 1/2 yellow onion, cut into 1" pieces
- 1/2 green bell pepper, cut into 1" pieces
- 1 tbsp. Vegetable Oil
Chinese Chicken Salad
By carvalhohm
Salad: In a 2 quart pan, simmer chicken with onions, ginger, sherry, salt, sugar and water for 20 minutes, or unti...
- Salad:
- 1 1/2 pounds chicken breast with bone, uncooked
- 1 stalk green onion
- 1 piece ginger, about an inch
- 1 tablespoon dry sherry
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 2 cups water
- 1 large ice-burg lettuce
- Chinese parsley
- Peanut Dressing:
- 1 1/2 tablespoons creamy style peanut butter
- 2 1/2 tablespoons salad oil
- 2 tablespoons shoyu
- 2 tablespoons sugar
- 2 teaspoons vinegar
- 1 1/2 teaspoons sesame oil
- 1/4 teaspoon ground chili pepper or cayenne pepper, according to your taste
- 1 tablespoon onion, grated