Arroz con Pollo Mole (Mole Rice and Chicken)

Arroz con Pollo Mole (Mole Rice and Chicken)
Arroz con pollo is one of the most traditional recipes in Hispanic cuisine. Many of us grew up with the smell of a boiling caldero simmering chicken before being served with some rice. Chef George Duran added a delicious twist to this recipe by adding a little extra kick of flavor. Try it, enjoy it and share it with your loved ones. Buen provecho!
Author:
Cuisine: Mexican
Recipe type: lunch, dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 Tbsp. toasted sesame seed
  • 1 tsp. cinnamon
  • 1 tsp. mild chili powder
  • 1 tsp. cumin
  • ½ tsp. ground allspice
  • 2 tsp. salt
  • 6 chicken thighs, skin removed
  • ½ C. flour
  • 1 Tbsp. vegetable oil
  • salt and pepper
  • 6 slices of bacon, chopped
  • 1 medium red onion, chopped
  • 2 red pepper, chopped
  • 6 cloves garlic, minced
  • 2 C. rice, uncooked
  • 2 6-oz. can tomato paste
  • 4 oz. semi-sweet chocolate, chopped
  • 6 C. chicken stock
  • Curly parsley, finely chopped, for garnish
Preparation
  1. Mix first 6 ingredients in a small bowl and set aside.
  2. Dust chicken thighs with flour and season with salt and pepper. Heat vegetable oil in your IMUSA caldero on medium-high heat and cook chicken until browned, about 3-5 minutes on each side. Set aside.
  3. Lower heat to medium and cook bacon until slightly browned. Add onions, red peppers and garlic and sauté until softened, about 3 minutes. Add rice, tomato paste, chocolate and dry spices and mix. Add chicken stock and mix again. Allow to come to a simmer, cover and turn heat to low. Simmer for 25 minutes.
  4. Uncover, gently mix rice and add chicken thighs on top. Cover and continue simmering for 20-25 more minutes until thighs and rice are cooked. If needed, add more stock or water until rice is done.
  5. Allow to rest for 10 minutes before serving with finely chopped parsley.
 

Spicy Tomato Soup with Hominy

Spicy Tomato Soup with Hominy
Enjoy a mouthwatering tomato soup without having to get away from the comfort of your own home. This flavor rich recipe composed of onions, garlic, tomatoes, cayenne peppers and queso fresco will lift your spirit and satisfy your crave. Buen provecho!!
Author:
Cuisine: Mexican Cuisine
Recipe type: Dinner, Lunch
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 Tblsp. olive oil
  • 3 medium red onions, finely chopped
  • 8 gloves of garlic, minced
  • 2 28 oz. can of crushed tomatoes
  • 2 Tblsp. tomato paste
  • 2 tsp. sugar
  • ¼ tsp cayenne pepper or more if desired
  • 2 C. canned hominy, drained
  • 8 C. water
  • Salt and pepper
  • Queso fresco, grated
  • Cilantro, chopped
  • olive oil
Preparation
  1. In your IMUSA dutch oven heat olive oil on medium heat and cook onions until soft, 2-3 minutes. Add garlic and cook for another minute. Add crushed tomatoes, paste, sugar, cayenne pepper and mix. Lower heat and simmer for 10 minutes. Add hominy and water. Allow to simmer for 10 more minutes then season with salt and pepper. Add more water if too thick.
  2. Serve soup with grated queso fresco, chopped cilantro and drizzled olive oil.
  DutchOven_TomatoSoup_020
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Chorizo Lentil Stew

Chorizo Lentil Stew
Prepare a delicious stew in less than 15 minutes. That is correct you can have an exquisite chorizo and lentil stew in less than 15 minutes using your IMUSA pressure cooker. Join us on this culinary voyage as chef George Duran shows us how to prepare his famous Chorizo and Lentil Stew.
Author:
Cuisine: More Favorite Recipes
Recipe type: Lunch, Dinner
Serves: 6-8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 1 green pepper, chopped
  • 2 cups brown lentils (about ¾ lbs.)
  • 6 cups chicken stock
  • 1 14.5 oz. can of diced tomatoes
  • 3-5 chorizo links (about 11 oz.), cut into ½ inch pieces
  • 4 garlic cloves
  • 1 bay leaf
Preparation
  1. Over medium high heat add oil to your IMUSA pressure cooker and sauté onions, carrots, and green peppers for 5 minutes. Add the of the ingredients to pressure cooker, mix them together, cover the pot (making sure the lid is properly sealed), and bring to high heat.
  2. When the orange pressure regulator pops up, lower heat to medium and let cook under pressure for 8 minutes. Turn off the heat and using a wooden spatula, gently press on the pressure control valve (located on the center of the lid) to allow all of the pressure to escape until the orange pressure regulator goes back down. Open lid and let rest for 5 minutes before serving.
 

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Pumpkin Turnovers

Pumpkin Turnovers
This delicious recipe uses the IMUSA Empanada Maker to create pumpkin turnovers flavored with cinnamon, cloves, and nutmeg!
Author:
Cuisine: More Favorite Recipes
Recipe type: Appetizer, Snack
Ingredients
  • Pumpkin Filling:
  • butter 2 tablespoons
  • dark brown sugar, packed firmly ¾ cups
  • organic pumpkin, NOT pie filling 1 cup
  • ground cinnamon 1 teaspoon
  • ground cloves ⅛ teaspoons
  • ground nutmeg ⅛ teaspoons
  • Empanada Dough
:
  • all purpose flour 3 cups
  • baking powder 2 teaspoons
  • salt ½ teaspoon
  • shortening ½ cup
  • eggs 2
  • milk ½ cup
  • granulated sugar 2 tablespoons
  • ground cinnamon (optional) 1 teaspoon
  • Glaze:
  • Canned evaporated milk or egg white 1
  • ground cinnamon 1 teaspoon
  • sugar ¼ cup
Preparation
  1. For Pumpkin Filling: Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar until it dissolves with the butter. Stir in the pumpkin and the spices. Continue to stir over medium heat for about 10 minutes. Make sure the filling is not too watery; otherwise let it cook for a couple more minutes.
  2. Remove the saucepan from the heat and let it cool down. After it has cooled off for about 15 minutes, put the filling in the refrigerator to help it set for 30 minutes or overnight.
  3. You can make the empanada dough after your filling has chilled: Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your hands. Add the eggs, milk, sugar, and cinnamon. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
  4. Assemble and bake empanadas: Take out half the dough and split it into 6 equal balls of dough.
  5. On a floured surface, roll out the dough balls into small round circles.
  6. Place a circle on each mold of the IMUSA empanada maker. Place a small dollop of pumpkin filling on one half of each of the dough circles. Fold over the dough to cover filling. The empanadas will be sealed with the empanada maker.
  7. Brush each empanada with some canned evaporated milk or egg whites, sprinkle with cinnamon and sugar mixture.
  8. Preheat the IMUSA empanada maker. Once the green light is on close the lid and bake for 8 to10 minutes, until golden brown.
  9. Repeat with remaining dough and filling.