Arroz con Pollo

1/2 cup Olive oil
1/4 cup Tomato sauce
1 each Frying chicken cut up
1/8 teaspoon Saffron (powdered)
1 each Small onion chopped
2 1/2 cups Chicken broth
1 each Clove garlic minced
1 cup Uncooked rice
Salt and pepper to taste

Heat oil, brown chicken on both sides. Add onion and
garlic, fry a few minutes, then add tomato sauce,
saffron dissolved in chicken broth, salt and pepper.

Cover and cook for 20 minutes. Add rice, stir well,
cover again and simmer for 30 minutes longer, or until
all liquid has been absorbed and chicken is tender.


Tags: mexican recipes

ANTICUCHOS

1 large Sirloin Steak
2 large Garlic Cloves
4 To 6 Medium Jalapeno Peppers
1 cup Red Wine Vinegar
1 1/2 cups Water
2 teaspoons Salt
1/2 teaspoon Pepper
1 teaspoon Oregano
1 teaspoon Cumin
1 teaspoon Ground Red Chile


In a blender or food processor, grind the jalapenos and
peeled garlic to a pulp. Add all the other ingredients,
except the meat, and blend well. Cut the meat into 1-inch
cubes and place in a large bowl, and cover with the marinade.
Marinate overnight or all day. Place the meat on skewers
and cook on the grill over mesquite wood, basting frequently
with the sauce. Serve with warm flour tortillas and plenty
of Mexican beer with lime slices.

mexican recipes|anticuchos