Chicken and Peppers Stir Fry

Chinese cuisine is revered around the globe, and one of the most popular dishes served in restaurants is chicken stir-fry. This recipe is one I'll make over and over again because of how quick it is to prepare and because it is delicious! You can serve it with rice or noodles. I served it the Dominican way, with "White Rice" and “plátanos maduros”. This time  I did not use soy sauce, but instead I let the meat brown well and by letting a brown coat form in the bottom of pan, when I poured the broth  it quickly became dark amber in color. This  advice is for those who do not like soy sauce (Chinese sauce). Enjoy!

 

(Recetas en español para: Pollo con Pimientos Estilo Stir Fry)

Recipe for Chicken and Peppers Stir Fry

Ingredients:

2 pounds boneless, skinless chicken breast, cut into 1 inch pieces

3 tablespoons vegetable oil

1 red bell pepper, chopped

1 green bell pepper, chopped

1 cup onion, diced

3 cups of hot chicken broth

2 teaspoons of garlic paste or to taste

Ground black pepper to taste

Salt to taste

1 tablespoon soy sauce

1 teaspoon powdered ginger

2 ½ tablespoons cornstarch + 3 tablespoons of cold water 

You could also add stir fried: broccoli mushrooms or carrots seasoned with pepper and garlic.

 

 

Instructions:
1. Season chicken with garlic and ground black pepper preferably let stand for 20 minutes. 
2. In a large skillet, heat the oil over medium-high heat. 

3. Add the chicken and cook for 4 to 5 minutes or until lightly browned.

4. Add the chopped peppers and onions, and cook an additional 2 minutes.

5. Combine hot broth, soy sauce, soy sauce and ginger. Add to chicken mixture and bring to a boil over medium-high heat. 

6. Stir in dissolved cornstarch in 3 tablespoons of cool water, stir fry for 2-4 minutes until mixture starts to bubble and thickens. 

Serve over cooked white rice or noodles. 

Notes:
a) If you prefer to add broccoli, mushrooms, carrots, stir fry them before you cook the meat, remove from wok or pan, begin with step 1 and add them later in step 4. 

b) If you do not have chicken broth at hand, you could bring to a boil one chicken bouillon with 3 ½ cups of water, and use this instead. 

 

"For we are God's workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do." - Ephesians - 2:10

Delightful Pink Potato Salad: A Beloved Classic in the Dominican Republic

Delightful Pink Potato Salad: A Beloved Classic in the Dominican Republic. 

Our family favorite is the delightful Pink Potato Salad. Known as Ensalada Rusa Rosada or Ensalada de Remolacha, this vibrant dish features beets, making it a standout favorite. 

Receta Ensalada Rusa Rosada en español.

At our home, my daughter Crystal crafts delightful potato and pasta salads, and today's creation was absolutely delicious! Try this holiday must-have at your table and indulge in the vibrant flavors of this must-try Dominican classic.

Dominican Pink Potato Salad

This delightful salad can be prepared with perfectly cut cubes or semi-chopped and mashed, just as we prefer at home. Feel free to cut, chop, or mash as you please. Enjoy! 

Ingredients:
8 medium-sized potatoes
3 medium beets boiled or canned  
Mayonnaise to taste
Salt and pepper to taste
1 Tablespoon cider vinegar or more if preferred

Optional ingredients that can be added:
2 carrots chopped
1 can of corn
1 small can petit pois (green peas)
1 large onion finely chopped 
1 bell pepper finely chopped  
4 boiled eggs chopped 

Preparation:

1. Begin by boiling the potatoes and carrots until they are tender. In a separate pot, boil the eggs until they are cooked to your desired consistency.

2. While the potatoes, carrots, and eggs are cooking, finely chop the peppers and onions, and dice the beets.

3. Once the potatoes, carrots, and eggs are ready and have cooled, chop them into approximately 1/2-inch squares and mix them together in a large bowl. Add the chopped onions, peppers, beets, corn, peas, vinegar, mayonnaise, and a touch of salt and pepper. Mix everything well and serve.

4. If you plan to prepare this recipe in advance, take extra precautions as with all dishes containing eggs and mayonnaise. It's best to keep the salad in the refrigerator until serving time and serve it cold.

Enjoy!

If you like this recipe, you'll love:

 Potato Salad

Delicious Potatoes by Sister Herminia and Ruby

“Let all that you do be done with love.” -1 Corintios 16:14

Text and Photos © Mari's Cakes

Dominican Sazón

In every culinary tradition, distinctive condiments play a vital role in elevating the flavors of dishes. In Dominican cuisine, our go-to seasoning is what we affectionately refer to as 'Sazón.' This versatile blend is a staple in preparing a wide array of traditional delights, including beans, meat, rice, seafood, soups, stews, and pasta. Keeping it readily available in your kitchen can simplify cooking while contributing to a healthier dining experience.

Receta de Sazon Típico dominicano en español.

Please note that the Sazón recipe I share here has been my trusted companion for over two decades in crafting authentic Dominican meals. Rest assured, I've yet to receive any complaints about its delicious impact! :o)

  

Dominican Sazón Recipe 

Ingredients: 

2 whole garlic heads

4 onions

5 bell or cubanelle peppers 

1 cup chopped cilantro

2 chicken bouillons

¼ cup oregano

½ - 1 teaspoon allspice

2 Tablespoons Annatto (bija, achiote) or 1 tablespoon of Saffron

2 Tablespoons olives and capers

1 Tablespoon salt or to taste

¼ cup vinegar or sour orange juice

1 cup water to use only if needed

A little oil (optional)

Black Pepper to taste

Instructions:

Wash and cut all the ingredients into cubes and process until the desired consistency is achieved. In the blender, it comes out more liquid, and in the food processor, it comes out with small vegetable pieces (more chunky). If the consistency gets too thick, use small amounts of water until it continues to blend properly.  It stores well for up to 2 weeks in an airtight container kept in the refrigerator.

Mode of use:

1. Season meats with or seafood with enough sazón, (use 1/4 cup for 2 LBS. or to taste) and place in the refrigerator covered for at least half an hour to marinate before cooking.

2. For all the other dishes, what we do is sauté enough seasoning to taste this process is called sofrito. To do this: in a hot saucepan place a little bit of oil and sauté the sazón, if tomato paste is used add it now. When it forms a thick sauce add it to cooked beans, in the water for cooking yellow rice, locrios or moros, soups or pasta.

Note: You can use more garlic if you like, but I prefer to process additional garlic separately with some salt and oil. I store it aside for recipes that require extra garlic, for example: steaks, beans, and soups, and for other recipes that do not require Dominican seasoning such as international meals.

 

Nuestro Sazón Natural (Sazón Criollo)

 

 

 

I dedicate this post to my mom and my sister Miriam for teaching me their cooking tips, for being excellent cooks, and for inspiring me to cook better each day.

"Silver or gold I do not have, but what I have I give you." - Acts 3:6

Text and Photos © Mari's Cakes

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