This is another recipe that started off as a suggestion from an article on nutritionist’s favorite grab-n-go items at Trader Joe’s.
As the last recipe, 100% sure this doesn’t taste like TJ’s, but it’s good. Surprisingly good. I completely forgot that tofu makes a super easy and tasty scramble – but it does. And doesn’t stink like wet dog.
A note on this one: I loved it; DH did not. He gave it the good old college try, but made the ick face. Possibly at the black olives. I personally, if I were making this just for myself, would have doubled the olive amount. But I love black olives.
Sauté the garlic, onion and pepper in the neutral oil over medium heat until softened.
Add the crumbled tofu, black olives, frozen corn and spices. Sauté until the mixture looks cooked and is well combined.
Carefully wrap filling in corn tortillas, flipping seam side down so they hopefully don’t burst apart – my dish held 6 comfortably, and I had a little leftover innards, which I sprinkled down the side. I *also* had at least 2 that completely came apart, but that’s neither here nor there.
Coat your hopefully not-disaster in a nice concealing layer of enchilada sauce. I dumped the jar out and then kinda smoothed the sauce out as much as possible.
Bake 20 minutes or until your desired brownness is achieved.
This recipe came out of missing the goodness that is Trader Joe’s grab-n-go food. DH stumbled upon a roundup of the top go-tos for nutritionists somewhere on the Internets, and thought a few of the dishes sounded great – too bad we don’t have a Trader Joe’s nearby.
I was sure I could create something that tasted at least good from the description. Probably isn’t what their version tastes like, but good nonetheless. We also didn’t know at the time, but we have been sorely missing Cuban food. Semi-passable Mexican is hard enough to find here; Cuban is impossible.
This recipe also uses cocktails in place of the bitter or sour orange featured heavily in Cuban meat marinades – I think it worked out pretty well, but were I to make this again, I’d maybe slip a teaspoon or two in after cooking to add a little bitter punch to the dish. I don’t think it would taste *quite* the same, but it will at least give that element that’s present in my favorite Cuban dishes. If you have access to mojo sauce, that would also be fantastic sprinkled over top.
gluten-free, can easily be made paleo with substitutions
Cuban Style Citrus Garlic Bowl
For the chicken:
1 roasting or stewing chicken
4-6 cloves garlic, chopped
1 small white onion, chopped
1 bell pepper – any color, chopped
4 ounce can puréed tomatoes
2 teaspoons salt
Generous sprinkle black pepper
3-4 bay leaves
1 Tablespoon ground cumin
2 teaspoons dried oregano
Juice & zest of 1 orange
1 Tablespoon orange cocktail bitters + more if desired
1.5 cups nice broth
1.5 cups water
1.5 teaspoons your favorite stock starter powder (you want about 3 cups of liquid – I had some nice mixed meats bone broth and use chicken-free chicken bouillon starter powder to make my quick-n-dirty stocks)
For the bowl base:
1 cup long grain rice (or cauli rice if you’re paleo)
1 cup reserved stock from the (cooked) chicken
1 cup water
Generous pinch salt
1 Tablespoon ghee or butter
Bowl accents:
2 cloves garlic, minced
1 small white onion, diced (reserve 2 Tablespoons)
1 bell pepper of any color, diced (reserve 2 Tablespoons)
Your favorite hot sauce (ours came from the Hot Ones sampler pack we got for Christmas – Hot Ones, if you’ve never heard of it is not only a hilarious YouTube channel filled with celebrities eating ridiculously hot wings, but is also a fun way to play wing roulette at home )
First, dump all the chicken ingredients in your electric cooker or stew pot. I cooked mine for 1 hour on the “meat” setting of my electric cooker. Your mileage may vary.
When the chicken is cooked through and falling off the bone, remove from the cooker and set to cool.
Add the rice ingredients to your cooker (swiping a cup of that yummy chicken liquid you just emptied out of the pot). Set your rice to cook. I left mine in the pot on the warming setting for awhile (half an hour-ish) after it finished, and the bottom browned and crisped a bit – y-u-m.
While the rice is cooking, sauté your diced pepper and onion in 1 teaspoon neutral oil. Season with cumin, chicken bouillon, salt and pepper. Remove when softened and starting to brown. Wipe the pan.
To your wiped pan, add enough neutral oil to cover the bottom. Set over medium-high. Quickly slice the plantains into half inch thick rounds while the oil heats to shimmering.
Add the plantains one at a time (carefully so you don’t splatter oil on yourself) so they are flat and not crowded in the pan (I did mine in two batches). Once they are all nestled in the pan, flip, starting with the first. Let brown and remove to a few paper towels folded in on themselves a few times. Sprinkle immediately with coarse salt.
Repeat with your second batch, remove and salt.
Heat your black beans if using.
To serve, use the rice (or rice analog) as a base, add the chicken and accents and sprinkle with the toppers. Add some hot sauce if desired.
Serves 4 (the rice and accents) and more (the chicken)
Gastography 