Costa Rican Recipes

My grandmother moved to the US when she was old enough to explore places on her own. My inspiration to travel, live life to the fullest and never waste a day comes from her. When I turned 19 I went to Costa Rica for 3 months to learn where she grew up, visit my family that lives there and eat and surf.

Mostly what I think about when I travel is food FOOD FOOD.

I share with you my absolute favorite dishes

any meat can be substituted with the garden variety (I like the brand quorn for the chicken)

Menu

Arroz con Pollo

plátanos maduros

Tres leches

Arroz con Pollo

 chicken 

(or veggie chkn, I like the brand Quorn for this recipe)

3 tbsp olive oil, another 3 tsp of olive oil

1/2 cup flour 

pinch of paprika

1 teaspoon salt

pinch of oregano

1 medium onion

1 garlic clove, minced

pinch of black pepper

3 cups chicken stock (or veggie stock)

2 cups long grain rice

1 generous tablespoon of tomato paste

Pan with a cover is needed

Heat 3 tbsp olive oil in large skillet on medium heat. Put the flour in large bowl and blend salt, pepper and paprika. Coat the chicken with the flour mix and brown in the pan. This portion is optional you can skip the flouring of the chicken if you want, but go ahead and brown them in the oil.

Remove the chicken from the pan and set aside.

Add riceto the pan to brown..slowly add the 3 tsp olive oil to help brown the rice. 

after the rice has browned a little add the onion and garlic, cook for about 5 minutes.

Add the chicken on top of the rice

In a new bowl add the oregano, tomato, salt and stock.

Pour sauce over the rice and chicken. Bring to a simmer and reduce heat to low.

COVER.

Cook for about 20/30 minutes depending on stove and rice directions.

peas can be added if you like them about 5 minutes before they are done.

Fluff and enjoy with the following

plátanos maduros

plátanos 

choose black one's or purchase what you can get and keep until black

smart balance or butter

Heat on High/Med h.

Coat the pan with butter (about tablespoon)

Hit the plátanos with a meat tenderizer or canned food product. Use about 30 percent of your strength, you don't want to pulverize just soften a bit.

Use a sharp knife to cut off tips and then cut the peel lengthwise....try not to cut all the way through the meat.

I like to cut them length wise like the photo but you can cut them how you like.

lay them in the pan to coat with the melted butter then immediately flip so they can have melted butter on both sides. 

Cook each side until brown/black......

I like them black like the one's in the photo with the rice

Tres Leches

Check out the recipe at Fake Ginger

pura vida