Ethnic: Guatemalan by Recipe Cottage

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	Guatemalan

		Pollo en Pina Chicken in Pineapple 3 1/2 to 4 lb chicken cut into serving pieces 1 ripe pineapple peeled cored and chopped 2 med oniosns finely chopped 2 cloves garlic chopped 2 whole cloves a 1 inch piece of sticjk cinnamon 2 bay leaves 1/2 cup olive oil 1/2 cp white vinegar 1/2 cp dry sherry 2 med tomatoes peeled and coarsely chopped Salt, ground pepper and chicken stock if necessary Put chicken pieaces into a heavy skillet or casserole. If using fresh pineapple, be carefule and save all the juice. If using canned pineapple, use the juice. Add all the rest of the ingredients, including salt and pepper to taste. If usinf fresh pineapple it may be necessary to add chicken stock to cover the chicken pieces as the fresh fruit will not have as much juice as the canned. Cover and simmer over low heat ubtil tender, about 45 minutes. If the sauce is very abundant, cook partially covered for the last 15 minutes. Serve with rice Carne en Jocon Beef in Tomato and Pepper Sauce Sometimes called Carne en Adobo 1/4 cp peanut oil 1 med onion finely chopped 2 cloves garlic 2 red or green bell peppers seeded & chopped 1 fresh hot red or green pepper seeded & chopped 3 lbs lean boneless beef chuck cut into 1 inch cubes A 10 oz can Mexican green tomatoes w/ liquid 4 med tomatoes peeled and coarsely chopped 1 bay leaf 2 cloves 1/2 tsp oregano Salt and Pepper 1/2 cp beef stock more or less 2 stale tortillas, or 2 Tbs masa harina or 2 TBs cornmeal Heat oil in heavy saucepan or casserole and saute onion garlic and peppers until the onion is soft. Add the meat and the other ingredients except the tortilla. The liquid should barely cover the meat. Add a little more stock if necessary. Covend simmer gently until the beef is tender, about 2 hours. If using tortillas soak in cold water, and crumble like bread crumbs. Add to the casserole and simmer uncovered, until the sauce is thickened. If using masa harina or cornmeal mix with a little cold water and stir into the stew, cooking just until the sauce is thickened. Serve stew on a bed of rice. Arroz Guatemalteco 2 cps rice 2 TBL peanut oil 1 cp mixed vegetables (carrots, celery, sweet red peppers and peas) 4 cps chicken or beef stock Saute rice in oil, until rice has absorbed the oil but has not changed color. Add vegetable, salt and pepper, and 4 cups of stock. Bring to a boil, cover, reduce heat and simmer until liquid has been absorbed about twenty minutes. Chojin Radish and pork rind salad 24 small radishes 12 fresh mint leaves 3 cps chicharrones (fried pork rinds) finely chopped salt to taste 1/4 cp Seville (bitter) orange juice; or can use 2/3 orange juice and 1/3 lemon juice Combine all ingredients in a bowl and serve as a salad first course. Can omit the pork rinds and it becomes Picado de Rabano (radish salad).