Dishing It Up!

by Victoria Mattson

Victoria Mattson is a local cook, confectionaire and writer. She offers healthy and nutritious recipes and food tips in each issue of North County Outlook. Phone (360) 658-9903 or e-mail victoria@northcountyoutlook.com.

I recently had the pleasure of catching a rare glimpse inside a college dorm event. My dear friend Alicia's daughter, Briana, is a resident assistant for a Western Washington University dorm. Briana wants the residents to celebrate their diverse heritages and thought sharing a meal would be a great way to accomplish this.

Briana grew up enjoying the unique cuisine of Puerto Rico, as prepared by Alicia, who is of Puerto Rican heritage. Briana asked her mom if she would come to Bellingham and prepare one of her specialties for the 30 to 40 students in her dorm. Alicia agreed and I volunteered to go along and help.

The meal was prepared in the dorm's spacious kitchen just off the lounge. Under Alicia's guidance, several students joined Briana in the chopping, dicing, fetching and cooking. The aroma of the sofrito, the seasoning base, soon wafted through the lounge. The students lined up to enjoy a fabulous meal from Briana's heritage. I wonder which culture's cuisine will explored next?



Chicken Fricassee Puerto Rican Style



CHICKEN:

6-8 skinless boneless chicken thighs (one per person)

2 Tbsp olive oil

1/2 tsp garlic salt



SOFRITO:

2 Tbsp olive oil

1/2 green bell pepper, diced small

1/2 medium yellow onion, diced small

1/2 tsp capers

1 heaping teaspoon Spanish Manzanilla olives, chopped fine

2-3 cloves garlic, pressed or chopped

1 sprig fresh cilantro

1/2 tsp garlic salt

1 packet of Goya Sason Seasoning con Achiote*

2 (14 oz) cans of tomato sauce



VEGGIES:

2 full carrots, sliced

2 small potatoes, cut into bite-size cubes

1 (14 oz) can of low sodium garbanzo beans, drained

1/2 cup reduced sodium chicken broth



SERVE WITH:

White Rice

Fresh cilantro for garnish



*Find it in the Hispanic section of the grocery store



Heat 2 Tbsp oil in a large deep skillet over medium-high heat. Add chicken pieces, sprinkle lightly with garlic salt and cook, stirring until brown. Remove the pieces and set aside on plate.

To make the sofrito, use the same skillet and add 2 tbsp. olive oil, green pepper, onion, capers, olives, pressed garlic and cilantro. Sauté until the onions and green peppers are tender. Add garlic salt, Goya Seasoning mix and tomato sauce. Stir and simmer for about 3 minutes.

Return the chicken, along with any liquid on the plate, to the skillet. Stir in Garbanzo beans, potatoes, and carrots. Cover and simmer for about 40 minutes, stirring occasionally, until the potatoes and carrots are done to taste. The mixture will thicken as it cooks. Use the 1/2 cup chicken broth to thin the sauce if needed.

Meanwhile, cook rice according to package directions.

Serve over white rice and garnish with fresh cilantro.