Recipes

Couscous con Pollo “Cous Cous With Chicken”

Couscous With Chicken
 
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Couscous is a coursely ground pasta made from semolina – a type of wheat. Use it as a delicious substitute to rice in this twist on the classic Rice with Chicken recipe. This recipe is healthy - using whole grain couscous, vegetables, and skinless chicken.
Author:
Recipe type: Dinner, Lunch
Cuisine: Fusion
Ingredients
  • olive oil, plus more for serving 1 tablespoon
  • boneless, skinless chicken thighs 1½ pounds
  • yellow onion 1
  • red bell pepper 1
  • green bell pepper 1
  • cloves garlic 3
  • red pepper flakes ½ teaspoon
  • whole grain couscous 1 cup
  • packet seasoning with azafran 1
  • frozen peas ½ cup
  • cilantro ½ cup
Preparation
  1. Heat 1 tablespoon of olive oil in your IMUSA CALDERO over medium high heat.
  2. Pat the chicken thighs dry with a paper towel and season on both sides with salt and pepper.
  3. Place the chicken in your IMUSA CALDERO in an even layer, trying to keep them separate. Cook on each side for 5 minutes, or until golden brown. Transfer the chicken to a plate.
  4. Add the onion, bell pepper, and garlic, to your IMUSA CALDERO. Add the packet of seasoning and some more salt and pepper. Cook for 5-8 minutes, or until the onion and pepper are soft.
  5. Add the couscous and 2 cups of water to your Caldero, then nestle the chicken in the couscous. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes, or until couscous is tender and the chicken is cooked through.
  6. Stir in the peas, cilantro, and serve, adding a light drizzle of olive oil to finish.
 
By |Latin-Fusion Recipes, Recipes|32 Comments
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Cornmeal Crusted Yucca Fries

Cornmeal Crusted Yucca Fries
 
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Yucca (or Cassava) is a popular root vegetable in Latin America, favored for its versatility. The flavor is very similar to a potato, but starchier. This recipe used cornmeal to give the fries extra crunch. Try this as a side dish next to our Cuban Hamburger recipe!
Author:
Recipe type: Side dish
Cuisine: Fusion
Ingredients
  • frozen yucca (cassava) 3 pounds
  • Coarse cornmeal
  • Vegetable oil
  • mayonnaise ½ cup
  • sour cream ½ cup
  • chipotle hot sauce 1 tablespoon
  • lime juice 1 tablespoon
  • water 1 to 3 tablespoons
Preparation
  1. Start by placing the frozen yucca* in your large IMUSA STOCK POT. Depending on the amount of yucca* being fried, fill the stock pot with water until the yuccas* are covered by at least 3 inches of water. Bring water to boil and lower heat to simmer yuccas* until they are completely soft, about 2 hours, making sure to refill the water as it evaporates.
  2. Drain yucca* and allow to cool to room temperature.
  3. Carefully wipe each yucca* with a paper towel and cut the larger pieces into thick spears, trimming ends.
  4. Place coarse cornmeal in a deep dish and bread the yucca* by gently pressing them in the cornmeal.
  5. In your IMUSA FRYING PAN, heat about 1 inch of oil on high heat until it begins to smoke. Add cornmeal yuccas* and fry on both sides until golden brown, about 2 minutes on each side. Place on a paper towel to drain excess oil and serve with chipotle dipping sauce.
  6. For chipotle Dipping Sauce: In a medium bowl, whisk mayo, sour cream, chipotle sauce, and lime juice. Whisk in water, one tablespoon at a time, until you reach a creamy consistency. Serve in a small ramekin next to fried yuccas*.
  7. *CASSAVA (ENGLISH) – YUCCA (SPANISH)
 
By |Latin-Fusion Recipes, Recipes|126 Comments
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Vietnamese Caramel Shrimp Stir-fry

Vietnamese Caramel Shrimp Stir-fry
 
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This dish is so delicious and easy you won't believe it! This recipe uses brown sugar to caramelize the shrimp and has layers of flavors from shallots, thai chiles, siracha sauce, and Asian fish sauce!
Author:
Recipe type: Lunch, Dinner
Cuisine: Asian
Ingredients
  • uncooked extra-large shrimp 1 pound
  • peanut oil 2 tablespoons
  • Sesame oil 1 tablespoon
  • dark brown sugar 3 tablespoons
  • garlic cloves 2
  • shallot 1
  • small hot Thai chiles 2
  • Sriracha sauce 1 tablespoon
  • chicken stock ¼ cup
  • Asian fish sauce 1 tablespoon
  • rice wine vinegar 1 tablespoon
  • Low sodium soy sauce 1 tablespoon
  • cilantro 3 tablespoons
Preparation
  1. Heat the oil in an IMUSA wok over medium-high heat until it smokes lightly.
  2. Add the shrimp and the brown sugar and stir-fry for 2 to 2 ½ minutes.
  3. Add the garlic and shallot and stir-fry for another 2 minutes.
  4. Turn heat to high and immediately add the stock, fish sauce and soy sauce
  5. Let this boil down until the sauce has thickened and reduced by half. This should only take a few more minutes.
  6. Serve immediately topped with freshly chopped cilantro with some jasmine rice.
By |Pan-Asian Recipes, Recipes|2 Comments
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Chorizo and Seafood Paella

Chorizo and Seafood Paella
 
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Paella is a traditional rice dish originating from Spain. Today paella is made all over the world using just about any ingredient that goes with rice – from shellfish, squid, vegetables, chicken or pork. This paella recipe uses chorizo, squid, scallops, and shrimp to creat a dish sure to impress your guests!
Author:
Recipe type: Dinner, Lunch
Cuisine: Fusion
Ingredients
  • chicken stock 3 cups
  • dry white wine ½ cup
  • saffron 1 pinch
  • Olive oil ½ cup
  • chorizo links (6 oz.), 2
  • medium onion 1
  • garlic cloves 3
  • medium grain rice 1½ cup
  • paprika 2 teaspoons
  • salt 1 teaspoon
  • cans of diced tomatoes 1 (14.5 ounce)
  • squid 8 ounces
  • baby scallops 8 ounces
  • large shrimp 10
  • frozen green peas 1 cup
Preparation
  1. In a small saucepan heat chicken stock and white wine with saffron and keep warm.
  2. Inside your 16-inch IMUSA paella pan add olive oil and bring to medium-high heat.
  3. Add chorizo, onions, and garlic and sauté for about 3-4 minutes, making sure you brown both side of each chorizo coin.
  4. Add canned tomatoes and cook for 5 minutes until most of the liquid has been evaporated.
  5. Add squid and scallops and cook for about a minute.
  6. Mix in rice, paprika, and salt and stir until well combined
  7. Add about half of the warm chicken stock and allow to simmer on medium-low heat for 5 minutes without stirring. Move the paella pan around the heat source every 5 minutes and rotate it often so that the rice cooks evenly.
  8. Add the rest of the stock and simmer for another 5 minutes.
  9. Lay the shrimp on top of rice in a circular pattern and cook for about 5 minutes until the first side is pink. Flip the shrimp and cook the paella for 15-25 minutes, until rice is cooked and liquid is evaporated, remembering to continue to rotate the pan every 5 minutes. If the rice seems too dry, add a small amount of water and cook a bit longer.
  10. Sprinkle frozen green peas and allow to rest for 5 minutes before serving. Season with salt as needed.
  11. Note: You can add clams, mussels, and lobster (boil them separately) to this dish when you add the shrimp.
 
By |Latin-Fusion Recipes, Recipes|90 Comments
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Chorizo & Ham Empanadas with Ranch Cilantro Dipping Sauce

Chorizo & Ham Empanadas with Ranch Cilantro Dipping Sauce
 
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Empanadas are a pastry filled with meat, seafood, or cheese. This delicious recipe combines chorizo & ham with a tomato-based sauce and accompanies it with a slightly spicy ranch dipping sauce!
Author:
Recipe type: Appetizer, Snack, Lunch, Dinner
Cuisine: Fusion
Ingredients
  • olive oil 2 tablespoons
  • garlic clove 1
  • onion ¼ cup
  • green bell pepper ¼ cup
  • tomato sauce ½ cup
  • vino seco (dry white cooking wine) ¼ cup
  • pepper ¼ teaspoon
  • ground Spanish chorizo sausage ½ pound
  • ground sweet ham
  • salt 20
  • discos para empanadas (frozen turnover pastry disks)
  • flour
  • thick ranch dressing (we like Marie’s) 1 cup
  • hot sauce (like Tabasco) 1 to 2 tablespoons
  • cilantro 1 to 2 teaspoons
Preparation
  1. To make the filling, heat the oil in a shallow IMUSA pot over medium-high heat.
  2. Add the garlic, onion, and bell pepper, and sauté for 5 to 7 minutes, until soft.
  3. the tomato sauce, vino seco, and pepper, and cook for 5 to 7 minutes, stirring frequently.
  4. Add the chorizo and ham and continue cooking for an additional 5 minutes, stirring frequently. Turn the heat off and allow the mixture to cool to room temperature. Taste and add salt, if necessary.
  5. Pre-Heat your IMUSA empanada maker by simply plugging it in. Your empanada maker is properly heated and ready to use once the green light turns on.
  6. Remove one package of the pastry disks from the refrigerator. (Always leave the ones you aren’t working with in the refrigerator. They are easier to work with if they are firm.) Working on a lightly floured surface, separate the disks
  7. Place 1 to 1½ tablespoons in the center of each whole disk. Fold each disk to make a semicircle. Using the tines of a fork, press around the edges to seal.
  8. Bake in preheated IMUSA empanada maker for 8 to 10 minutes or until golden.
  9. To make the dipping sauce, combine the ranch dressing and hot sauce in a bowl and garnish with the cilantro. Serve in a small bowl alongside the hot empanadas.
By |Latin-Fusion Recipes, Recipes|53 Comments
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