Jake and I went to Costa Rica last month where the fresh pinapple and coffee were to die for, we had so much fun. My friends and I have this rule that if you go somewhere to visit and eat the food you have to host International Night. This is where you have everyone over and show off your pictures as well as try to re-create a meal from the country you were and feed everyone. We did this last week!
When we arrived in Costa Rica we quickly realized pretty much everything there is served with rice and beans so there was little question on what to make for dinner. Most of the chicken served there was served fairly plain so I decided to use some of the flavors that we experienced while there and create a recipe I call Costa Rican Chicken.
Costa Rican Chicken
----------------------
Chicken breasts and/or legs
green pepper
red pepper
onion
garlic
cilantro
1 can diced tomato
cumin
yellow curry
a can of beer (I used red beer from a can)
S (or chicken boulion) and P
Dice peppers and onion. Place in a skillet with some oil and garlic. Saute until tender. Turn the pan off and add some cilantro and stir around a bit. Add half of the mixture to a can of black beans in a casserole dish.
Turn the pan back on adding some more cilantro, the cumin, yellow curry, tomato, beer and salt and pepper to taste (I used chicken boulion powder instead of salt). Reduce for about 10 minutes. Pour over the raw chicken in a separate casserole dish.
Bake the chicken at 350 until cooked through. Put the beans in the oven too until they are warm.
*Dont forget to serve with white rice and maybe a simple ensalada (salad) with oil and vinegar to keep with the Costa Rican theme.
When we arrived in Costa Rica we quickly realized pretty much everything there is served with rice and beans so there was little question on what to make for dinner. Most of the chicken served there was served fairly plain so I decided to use some of the flavors that we experienced while there and create a recipe I call Costa Rican Chicken.
Costa Rican Chicken
----------------------
Chicken breasts and/or legs
green pepper
red pepper
onion
garlic
cilantro
1 can diced tomato
cumin
yellow curry
a can of beer (I used red beer from a can)
S (or chicken boulion) and P
Dice peppers and onion. Place in a skillet with some oil and garlic. Saute until tender. Turn the pan off and add some cilantro and stir around a bit. Add half of the mixture to a can of black beans in a casserole dish.
Turn the pan back on adding some more cilantro, the cumin, yellow curry, tomato, beer and salt and pepper to taste (I used chicken boulion powder instead of salt). Reduce for about 10 minutes. Pour over the raw chicken in a separate casserole dish.
Bake the chicken at 350 until cooked through. Put the beans in the oven too until they are warm.
*Dont forget to serve with white rice and maybe a simple ensalada (salad) with oil and vinegar to keep with the Costa Rican theme.
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