Sunday, April 15, 2007

Divine Mercy Sunday Menu

Divine Mercy

Since I bought lots of fresh cilantro the other day, I was planning on making a Peruvian chicken dish with cilantro, beer and rice. However, my DH was in the mood for another Peruvian chicken dish...chicken stew.

My friend gave me a bunch of apple bananas that unfortunately ripen before we could eat them. That means we will be eating banana nut bread for dessert and for breakfast.

Menu:
Peruvian Chicken Stew
White Rice
Tossed Salad (Manoa Lettuce, Japanese cucumbers, radishes)
Banana nut bread


Recipe for Chicken Stew:
One whole chicken cut up (season with the juice of half a lemon or lime, salt and pepper to taste)
1 large onion, minced
3 Garlic cloves, minced
1 can tomato sauce
1 cup baby carrots or sliced carrots
1 large celery stalk, sliced
3 large potatoes, peeled and cut into big chunks
Preferably 1 ripe plantain banana, peeled in cut into chunks or 1/4 cup raisins if banana is unavailable. Do not substitute any eating banana.
1/4 cup or so of green olives or Kalamata olives. Do not substitute black olives from a can
Two tbsp. Extra Virgin Olive Oil.

In a large cooking pot, heat and add the olive oil. Brown the chicken pieces on both sides. Add the onions and the garlic and cook for approximately 2 minutes. Add the tomato sauce and bring to a boil. Add the potatoes, plantains, carrots, and celery and cook on medium low heat until chicken is almost cooked through...approximately 1/2 hour. Add the olives and raisins, if you are not using plantain bananas and cook for another 1/4 of an hour to 1/2 hour on low heat. Taste and adjust salt and pepper.


Serve with white rice.

Banana Bread Recipe:
I got the recipe from THIS SITE

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