Costa Rican Chicken by Dora Cordoba
8 large chicken legs and thighs
1 tsp. Regular or Kosher salt
½ tsp. pepper, freshly ground
4 large ripe tomatoes
2 large onions, chopped
1 large red bell peppers, chopped
1 large green bell pepper, chopped
½ cup celery, chopped
1 tsp. dried oregano
1 tsp. dried basil
½ tsp. dried thyme
2 cloves garlic, minced
½ cup cilantro, minced
Place chicken legs into Dutch oven and add 1½ cups water, 1 tsp of salt, and ½ teaspoon freshly ground black pepper. Add chopped onions, celery and peppers. Cook over medium heat for 30 minutes, or until the meat is tender
and comes off the bone.
Remove the chicken. Remove and discard the skin and bones. Cut the chicken into 1-inch pieces and set aside, but keep warm.
Blanch tomatoes and remove skin. Chop tomatoes into quarters. Mash tomatoes to make a thick sauce. Add thyme, oregano, basil and garlic. Simmer sauce for 30 minutes. Return chicken to broth and continue to simmer for 10 minutes. Add cilantro
and cook for 5 minutes or more.
Serve on a bed of rice.
Costa Rican Black Frijoles Molidos by Dora Cordoba
Ingredients to cook the beans:
3 pounds of Black beans (or the equivalent of Canned GOYA beans)
2 ounces of Garlic
8 ounces of Onions
4 ounces of Sweet bell peppers
6 ounces of Celery
Ingredients for the sauce:
Tomato sauce 2 ounces
3 table spoons of garlic
2 table spoons of Down to Earth ground coffee, preferably Light Roast
2 table spoons of sugar
3/4 ounce of salt
1/3 of an ounce of black pepper.
Beans are cooked with these spices with twice as much water as the beans. In other words, water should be twice as high. We cook on wood burning stove to add a special taste. In the wood burning stove it takes 90 minutes to cook the beans
to the right stage of softness.
Once they are soft, put them in the blender or food processor until they run.
Then you take the sauce ingredients and brown them on 4 table spoons cooking oil in a wide frying pan, at least 30 inches.
Take the processed beans and add them to the brown ingredients in frying pan. Let it sit at low heat for about 15 minutes, stirring ocassionaly, until they reach the desired thickness. Take into consideration that these beans are not Refried
like the Mexican/Guatemalan recipe so the time they spend on the frying pan is short.