Brochetas rojas de pollo

Estaba esperando hace mucho tiempo que llegara esta temporada, no hay nada mas rico que una buena barbacoa al en un clima primaveral. Si asi es, hecho de menos esas barbacoas que hacen en mi casa en Cartagena, mucha carne pero los acompañamientos era parte fundamental, como por ejemplo un bollo de mazorca, yuca entre otras cosas. Sin embargo aqui en Cataluña tampoco se quedan atras en hacer una barbacoa buena, aquí suelen asar chistorra, cordero, butifarra catalana y no esta nada pero nada mal, pero el primer puesto creo que lo tendran los argentinos, son unos genios en esto del asado.

Pues llevo un par de semanas que no paro de probrar e inventar nuevos sabores para barbacoa y estan resultando bastante deliciosos, como en el caso de esta receta tan colorida, sencilla y rapida si quieres. Una brocheta inspirada en el famoso pollo satay tailandes aunque dandole mi propio toque sobre todo el del color, muy influenciado por los hindues. Es un plato muy colorido sobre todo para los niños. Veras que tierno y rico es el sabor cuando el coco esta mezclado con todos los ingredientes y abrazado por el fuego. bueno, se me hace la boca agua de solo recordarlo.

BROCHETAS ROJAS DE POLLO AL COCO

para 4 personas o mas

2 pechugas de pollo cortadas en cubos de 2cms aprox.

1 taza de leche de coco

1 taza de salsa Salsa soja

2 cucharaditas de pasta de curry rojo

Colorante rojo alimentario(de venta en tiendas hidues)

Sesamo para decorar

Palitos de brocheta

Primero marinamos en una fuente de cristal durante 1 hora(minimo) el pollo con la salsa soja, la pasta de curry y la leche de coco, mezclalo bien con las manos. Una vez marinado agregale el colorante para darle el aspecto rojizo, pero si te impresiona mucho puedes evitarlo.

Montalos en los palillos y el resto es cuestion de asarlo en la barbacoa. Eso es todo, decoralo espolvoreando un poco de sesamo. Haz la prueba y veras como es de bueno, no lo digo solo por mi, lo digo en el nombre de muchos comensales que estuvieron en mi ultima barbacoa.

En otra publicacion os enseño una salsa que viene al pelo para esta receta.

bon frofit!

Brown coconut rice

I know that many of you are waiting for this delicious recipe, Brown coconut rice is a typical dish from the coast of Colombia, also Panama and Venezuela. This dish reminds me some seasons in my childhood, there is nothing better than eat this rice with fresh fish at the beach under the caribbean sun. memorable good times :)

the authentic recipe is made with a coconut, but it takes long time to make it, Im gonna use coconut milk, available at asian stores, but try to get cream coconut milk, the result is better.

Brown coconut rice

For 4-6 people

1 1/2 cup coconut milk

2 cups rice

3 1/2 cups water

1 teaspoon salt

3 teaspoons sugar

Ok, now we start adding a cup of coconut milk and stir with a spoon and set over high heat. Bring to a bubbling boil , keep your eyes on it!

Simmer coconut milk until the liquid has evaporated and the coconut solids separate from the oil. Continue to cook, stirring constantly, until coconut solids are dark golden brown; this is my favorite part, because the coconut star to smell very sweet, this dark coconut is what in Colombia call it "titoté".

If you see that is dark enough, reduce the heat to low the and add the rice...

...Stir in the rice. Add the water and half cup of coconut milk, Stir in the water, and add salt and sugar.

Bring water to a boil in higher heat until the coconut-water has been absorbed by the rice. This step takes about 15 minutes.

When the rice absorbs a big part of water(as it looks on the picture), immediately reduce heat to low, and cover tightly with a lid for 15 more minutes.

and now the rice is done!

A winter delicious beef stew with coconut sauce

Today is a rare weather in Barcelona, the sky is too gray, it feels the cold winter, but I'd like to feel the summer right now and there is nothing better than caribbean and asian flavors to solve it, today we are goona cook something delicious and the same time your house, flat or whatever will have a coconut air freshener.
The meat melted on your tongue and the coconut sauce was nothing short of a flavor bomb. I even do like the coconut milk sauce, there’s so much more you can do with this little sweet flavor bomb. The sweetness of the milk and the brown sugar is terrific with the beef and onions definitely adds body to the stew.

Now, to the kitchen!!!!!

Beef stew with coconut sauce

For 3 or 4 not too hungry people:
-500 grs beef (for stew*) cut in cubes
-3 Tbp brown sugar
-2 big red onions (also can use normal onion, the white one)
-500 ml cream coconut milk
-1 Tbp of salt
-1 cup soja sauce
-1 lemon grass
-3 Tbp vegetal oil

To marinate:
Peel and finely mince one onion, and add to the meat with soja sauce and a cup of coconut milk. save it 3 hours before cook it but i rather to marinate 24h before.

THREE HOURS OR ONE DAY LATER-
Heat the oil and stir a crush garlic for few seconds and then remove it.
Put the oil on high heat and quickly brown the beef. I should have browned this in 2 or maybe even 3 batches. Remove the beef from the casserole.

Sautee the onions and the brown sugar in the beef grease for about 5 minutes. Throw the beef in with the onions. Stir to combine for 4 minutes, then add the big flavor maker! the cream coconut milk.


Add the lemon grass, salt and pop the lid on and simmer the stew, over low heat, for 30 minutes.


You can serve this with rice or bread, so what are you waiting for?

*Carne para estofar

Today`s lunch: Chicken special marinate and stir fried with coconut milk

whoaaaa, yes sir, here is the menu of the day to be happy, life wouldn't be wonderful if not were coconut. Life would not make sense, Thailand would not be the same, what about the Caribbean, fortunately exists, i'll make many recipes with coconut, to awaken all the senses.

And what is exactly?

"Chicken breast marinated with coriander, turmeric and sesame oil, stir fried with vegetables and coconut milk. yummy!"

As you see in the picture, the supplements are pretty good, just wait to try it all together.

so, let's get to the point!

Chicken breast marinated and stir fried with coconut milk

For 2 persons:
-200gr chicken breast
-cilantro leaves chopped
-20 coriander seeds
-3 tablespoon of sesame oil
-2 teaspoon of turmeric
-4 tablespoon of cream coconut milk
-1 small green pepper
-1 small red onion
-1 teaspoon of salt
-Sesame seeds

Cut the chicken breast in slices, then marinate with sesame oil, coriander seeds and the turmeric 3 hours before cooking, i usually crush the seeds.

Ready? well now cut the green pepper in slices too, and the onion in small cubes. The put the heat on higher and use a wok or a pan to stir fry, you dont need to add more oil because the chicken already have so add the chicken, the salt and the vegetables, keep stirring and add 2 tablespoon of coconut milk, still stirring till de coconut gets dry then add more coconut milk for a few seconds. And it's done! my favorite complement for this dish is rice, plantain in temptation and potato croquette.