Spanish Chicken & Bean Stew

Ingredients
 1tbsp olive oil
 500 (1lb 2oz) skinless and boneless chicken thigh fillets, cut into bite-size pieces
 1 onion, finely sliced
 2 red peppers, deseeded and thinly sliced
 1 garlic clove, thinly sliced
 1 sweet smoked paprika
 2 x 400 tins chopped tomatoes
 400 (14fl oz) chicken stock
 50 (2oz) black pitted olives, optional
 1 bay leaf
 410 tin cannellini beans, drained and rinsed
 Small handful fresh parsley, roughly chopped

1. Heat oil in a large pan over high heat; fry chicken for 5min, turning occasionally until golden on
all sides. Lift out on to a plate and set aside.
2. Add onion and peppers to empty pan, lower heat and cook for 8-10min until softened. Add garlic
and smoked paprika and fry for a min more, then stir in tomatoes, stock, olives (if using), bay leaf and
chicken. Bring to the boil; simmer for 45min-1hr until the chicken is tender.
3. Stir in beans and parsley and check seasoning. Serve with rice
 Sope De Maiz

Ingredients

 ¼ lbs ground chicken

 15 ounces shredded kernel corn
 4½ cups chicken stock
 2 teaspoons soy sauce
 1½ teaspoons cornstarch
 2 pieces eggs, beaten
 ¼ cup green onions, chopped
 1 teaspoon sesame oil
 1 teaspoon ginger, minced
 1 teaspoon salt
 ¼ teaspoon ground black pepper
 2 tablespoons cold water
 1 tablespoon cooking oil

Instructions
1. Heat oil in cooking pot.
2. Put-in ginger and cook for a minute.
3. Add the corn and chicken stock. Stir and let boil.
4. Put-in the chicken, soy sauce, sesame oil, salt, and pepper. Let boil and cook for 7 to 10 minutes.
5. Combine cornstarch with cold water and mix well. Add-in the mixture and stir continuously while
cooking.
6. Stir-in the beaten eggs. Continue stirring to prevent the eggs from forming.
7. Add the green onions and cook for another 2 minutes.
8. Transfer to a serving bowl.
9. Serve. share and enjoy
 Callos con Chorizo

 2 lbs, beef tripe cooked in a pressure cooker for 50 minutes or until tender
 4 pieces Chinese sausage, sliced diagonally
 1 (8 oz.) can tomato sauce
 1 cup beef broth
 1 (16 oz.) can pork and beans
 6 to 8 pieces small sweet peppers (red and yellow), sliced
 1 medium yellow onion, diced
 1 teaspoon whole peppercorn
 ½ teaspoon garlic powder
 salt to taste
 1 tablespoon chopped green onions
 3 tablespoons cooking oil

Instructions
1. Heat the oil in a cooking pot.
2. Once the oil gets hot, saute the onion. Add the whole peppercorn and continue to cook until the
onions get soft.
3. Add the cooked tripe. Saute for 2 to 3 minutes.
4. Put-in the chinese sausage. Stir and cook for 2 minute.
5. Pour-in the tomato sauce. Add the beef broth. Stir. Let boil. cover and simmer for 30 minutes.
6. Add the pork and beans. Stir. Cook for 5 minutes.
7. Put-in the sweet peppers. Cook for 4 to 6 minutes.
 8. Add the garlic powder and salt to taste. Stir.
9. Transfer to a serving bowl. Top with chopped green onions.
10. Serve. Share and enjoy!

ESTOFADO
Ingredients
 2 lbs. pork belly, sliced
 4 pieces ripe saba banana, peeled and sliced

 2 medium carrots, sliced

 1 tablespoon dark brown sugar

 ½ cup soy sauce

 3 pieces dried bay leaves

 ¼ cup red wine vinegar or cane vinegar

 3 cloves garlic, crushed and minced

 ¼ teaspoon ground black pepper

 1½ cups water

 2 tablespoons cooking oil

 Salt to taste
 Instructions
1. Heat the cooking oil in a cooking pot.
2. Sauté the garlic.
3. Add the pork and cook for 2 minutes.
4. Pour-in the soy sauce and water. Add the bay leaves and ground black pepper. Let boil and then
simmer for 30 minutes.
5. Add the vinegar and sugar. Cook for 15 minutes. Note: add water if needed
6. Put-in the banana and carrots. Cook for 10 minutes.
7. Add salt to taste.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!

PAELLA

Ingredients
 ½ lb. chicken thigh or breast, chopped
 3 pieces chorizo de bilbao, sliced diagonally

 ½ cup malagkit (glutinous white rice)

 1 cup Jasmine rice

 2 tablespoons tomato paste

 1 medium red bell pepper, cut into strips

 ½ cup raisins

 ½ cup frozen green peas

 1 teaspoon paprika

 2 cups chicken broth

 1 cup coconut milk

 1 medium tomato, diced

 1 medium yellow onion, diced

 3 cloves of garlic, crushed

 3 boiled eggs

 3 tablespoons extra virgin olive oil

 a pinch of Spanish saffron

 Salt and pepper to taste

Instructions
1. Combine the glutinous rice and jasmine rice. Wash with water twice and then drain. Set aside.
2. Heat the olive oil in a paellera or wide pan.
3. Saute the garlic, onion, and tomato until the onion and tomato becomes soft.
4. Put-in the chopped chicken. Cook for 3 minutes.
5. Add the chorizo de bilbao. Cook for 2 minutes.
6. Add-in the salt, pepper, saffron, and paprika. Stir.
7. Pour-in the chicken broth and coconut milk. Stir and let boil.
8. Add-in the washed rice. Stir. Let boil.
9. Add the tomato paste. Stir. Cover and simmer for 5 minutes.
10. Put-in the raisins, and green peas. Cover and simmer for 8 minutes.
11. Add-in the red bell pepper. Continue to simmer until the rice is fully cooked.
12. Garnish with sliced boiled egg. Serve.
13. Share and enjoy