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Sunday, 29 April 2012

Nicaraguan Gallo Pinto and Pollo Encebollado

Sorry the picture isn't great! The dish was so hot the steam was getting in the way!

This week I have gone a little more obscure in my country of choice for an international recipe - Nicaragua.

Nicaragua has actually come up in my degree several times though! I am studying Psychology and one of my modules last year was about language. Basically, in Nicaragua, after a revolution in the late 70s, deaf children came to be educated in specific schools for the first time. They came with rudimentary communication systems developed with their families to communicate needs but when they were together they started to develop their own sign language. This started off quite inconsistent amongst the older children but younger children picked it up, regularised it and added a grammar to develop Nicaraguan Sign Language - a full blown language in every sense! We studied this example in the context of how we acquire language which I found quite interesting!

Anywho... back to the food! Apparently Gallo Pinto is a staple meal in Nicaragua and is often eaten for breakfast with scrambled egg! I decided to serve it with Pollo Encebollado which is basically chicken and onions. I found the rice a little bland initially, but as suggested I added a dash of Worcestershire sauce which improved it. It was improved even more by the addition of the chicken and the saucy onions which made it rather yummy! I made enough rice for dinner and two lunches (or it would serve two for dinner)!

Speed - ***
Taste - ** (not the most flavoursome dish, but I did enjoy it)
Repeat - possibly!

Pollo Encebollado
serves 2
adapted from whats4eats

2 chicken thighs
1 Onion, finely sliced
150ml chicken stock
juice of 3/4 lemon

1. Fry chicken thighs skin side down until browned nicely
2. Turn over and cook for 4-5 minutes
3. Meanwhile, fry off onions in a little oil and a separate pan until softened
4. Add onions to chicken with stock and lemon juice
5. Season, bring to the boil and simmer until the chicken is cooked through - about 10 minutes
6. Add a little more boiling water if sauce has reduced, stir and serve with Gallo Pinto

Gallo Pinto
serves 2
adapted from whats4eats

140g rice
1/2 Onion, finely chopped
1 small red pepper, chopped
1/2 clove garlic, finely chopped
1 tin of red kidney beans
Handful of chopped coriander (fresh)
dash of Worcestershire sauce (optional)

1. Cook rice in boiling water until tender
2. Meanwhile, fry onion, pepper and garlic in a little oil until softened
3. Add kidney beans and a little of the fluid from the tin, continue to cook until heated through and the beans are softening
4. Add beans mixture to rice with coriander and stir through. Taste and add Worcestershire sauce if desired

Love Rebecca

Linking to...
Making the World Cuter
Rae Gun Ramblings
Sew Much Ado
Fireflies and Jellybeans
A Creative Princess

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