Delectable Dishes of Panamanian Cuisine by roland petrov

Author:roland petrov
Language: eng
Format: epub
Published: 2018-08-13T16:00:00+00:00

for the filling

2 tbsp olive oil

2 tbsp plus 1 tsp unbleached flour

1 small red bell pepper, fine to medium dice

4 oz frozen corn

4 oz frozen diced carrot

2 tsp tomato paste

1 tsp garlic powder

1 pint broth

4 oz can mild green chiles, diced

1 tbsp capers, drained (more to taste)

2 tbsp raisins

1. In a medium to large saucepan over medium heat, fry flour with oil, stirring frequently, until you have a medium brown roux.

2. Add the bell pepper and frozen vegetables. Stir well to coat with the roux, and sauté for 3 or 4 minutes until veggies just start to soften.

3. Add tomato paste and garlic powder, stir well, and sauté for a minute or so more.

4. Add the broth while stirring to avoid lumps. Turn up heat and bring mixture to a boil until thickened, then reduce heat to medium low and add the chiles, capers, raisins, and the reserved chicken (or substitute). Heat through and then turn off heat and let sit for at least 10 minutes for flavors to meld. Taste for salt.

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