I need an easy Costa Rican dish to make for my Spanish class, any suggestions?

Question

I have to cook enough for 10 people

Answer 1

CHICKEN COSTA RICA

Olive oil 1/2 c.
2 onions
1 green pepper
1 tsp. oregano
1 tbsp. oregano
1/2 tsp. curry powder
2 chicken bouillon
6 sm. boneless chicken breasts
Rice
1/4 tsp. behol
1 tsp. sugar
1 c. white wine
2 cans of beer
2 bay leaves
4 cloves garlic

Clean and chop onions and green peppers. Brown chicken in olive oil until golden. Remove chicken and saute the onions and peppers until soft. Add all other ingredients together an simmer for 1/2 hour or until chicken is done. Serve over rice.

Answer 2

This Site Might Help You.

RE:
I need an easy Costa Rican dish to make for my Spanish class, any suggestions?
I have to cook enough for 10 people

Answer 3

Over the summer, I went on a ten day trip all over Costa Rica (my second trip) and it is by far one of the most beautiful countries. On the food front...the main thing I remember is being fed rice and beans for breakfast, lunch and dinner....it is easy to make and it is truly Costa Rican Cusine!
Check out some pix of Costa Rica........
http://www.showmethecurry.com/2007/08/08/our-journey-through-costa-rica/

Also here is a recipe for beans..
Costa Rican Cuisine




Ingredients
1 tablespoon vegetable shortening
(many recipes use“manteca” which is made from palm oil)
1 1/2 cups day-old cooked rice
1 cup day-old cooked beans
1 medium onion, diced
1 small sweet red pepper, diced
tablespoons fresh chopped ‘cilantro’
2 tablespoons SALSA INGLESA LIZANO (You have to come to Costa Rica to buy this one).-any hot sauce



Preparation
Preheat a cast iron frying pan over medium-high
Melt shortening
Add diced vegetables and sautée until onion is clear
Add beans and Salsa Inglesa and stir
Finally, add rice and heat thoroughly, stirring constantly
Mixture should be moist but not wet.

Yield: 2.5 cups
Servings: 3 persons

Enjoy!

Answer 4

TAMALES!

Very easy to make. I made some by myself and it's delicious! I would use this recipe again and again.
Here it is:

Costa Rican Tamale Recipe

2 lbs instant corn masa mix
3 lbs (1.4 kg) pork shoulder roast -or- beef roast -or-
boneless chicken

¼ lb (110 gr) pork lard (or vegetable shortening)
1 cup (240 ml) corn oil
1 batch (~5 cups cooked Tico style rice, see ingredient list and recipe below)
2 ¼ lbs (1 kg) potatoes
8 cloves of garlic
½ lb (225 gr) sweet or hot peppers to taste
1 large onion (optional)
2 ¼ lbs (1 kg) banana leaves (corn husks can be substituted, or if desperate aluminum foil)
coriander leaves (cilantro), salt, black pepper, cumin, oregano, achiote (annato)


If you are adventurous and demand complete authenticity, you must start from raw corn ground for tamales (3 lbs, 1.4 kg Maíz cascado, malido crudo). Soak the flour in water then rinse it well, cook with a tablespoon of achiote, and a little of the garlic and peppers in salted water to just cover until tender then stand overnight. The next day, knead it into dough. You should probably have a demonstration first if you're going to try this method. For first timers we'd suggest the Masa version described below.

Chop the meat into large (2", 5 cm) chunks then brown on high heat in the ½ cup lard or vegetable oil. Add the chopped garlic, peppers, onion, 1 teaspoon salt, 1teaspoon cumin, ½ teaspoon black pepper, and 1 teaspoon salt for the last minute or two of browning, then cover with water and simmer until very tender (2-3 hours). Remove the meat from the broth and reserve the broth. When the meat is cool shred it finely. While the meat is simmering prepare the potatoes and rice.

Peel the potatoes and boil with salt, cilantro, and oregano to taste until soft. Cool and cut into ½ inch (1 cm) cubes.

N.B: use pork it's really good with this one..and mayo adds a guud taste too :)

Answer 5

Tico Rice Recipe Print e-mail this info

Taking the extra time to add some peppers and onion then cooking in chicken broth makes the difference whether you're using the rice for Tamales, Gallo Pinto or just eating it plain on the side.


Tico Rice Recipe
2-4 sprigs cilantro (coriander leaf) fresh or frozen, not dried!
½ small or medium onion
½ small red or yellow sweet pepper (optional)
3 cups (700 ml) chicken broth or water
2 cups (350 ml) white rice
½ teaspoon (2.5 ml) salt

Chop cilantro, onion, and sweet pepper very fine.

Add 1 Tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and sauté another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). This is also the recipe for Tico rice used in favorites like tamales and Gallo Pinto.

Answer 6

since you mentioned Spanish class, this is typical and simple: for further recipes see the lien bellow!


Simple Beet Salad (Ensalada Rusa)

This is a fairly typical Costa Rican recipe for beet salad using the holy trinity of Costa Rican cooking: Onions, cilantro, and sweet red pepper. Please don't use anything other than fresh beets, it just wont compare.


recipe.
4-6
servings click to change U.S./Metric measurement system or number of servings
time to make 25 min 5 min prep
Change to: servings US Metric
3 medium fresh beets
1/2 sweet onion, finely diced
1/3 large sweet pepper, finely diced
1 bunch fresh cilantro (about a quarter cup when chopped)
3-4 tablespoons mayonnaise
salt

1. Boil the beets with their skins on so they do not lose their color.
2. When they are soft enough to easily pierce with a fork, let them cool in a tub of cold water until they are cold enough to peel. The skin will come off easily if you rub it gently with your fingers.
3. Dice the beets into small squares.
4. Add diced onion, cilantro, and sweet pepper.
5. Add mayonnaise and gently mix thoroughly.
6. Don't forget to add lots of salt if you'd like (I LOVE SALT).

Answer 7

Costa Rican Marinated Mango
8-10 very green mangoes, peeled & finely diced
2 tablespoons catsup
1/2 teaspoon mustard (sweet, dark is best)
1/4 teaspoon pepper
2 tablespoons onions, finely chopped
1 teaspoon salt
2 teaspoons Worcestershire sauce
Mix all the ingredients, refrigerate until chilled.
Serve with soda crackers as an appetizer.
Garnish the bowl with cilantro or parsley
Costa Rican Tilapia
Recipe #1541297 ratings
This recipe is from www.tastycooking.com. Authentic Costa Rican dish!
by SouthernBell2627 | Edit...My Notes

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6 servings 40 min 20 min prep
Change to: servings US Metric
3 tablespoons fresh lime juice
3 tablespoons olive oil, divided
4 tablespoons finely chopped fresh cilantro or parsley, divided
4 teaspoons minced garlic, divided
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon sugar
6 (5 ounce) tilapia fillets
3/4 cup long-grain rice
1 cup chopped onions
2 oranges, peeled, seeded, coarsely chopped
1 (28 ounce) can diced tomatoes, un-drained
1 (15 ounce) can black beans or pinto beans, drained, rinsed
1 teaspoon dried oregano leaves
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper

Not the one? See other Costa Rican Tilapia Recipes
< 60 mins One-Dish Meal
Costa Rican One-Dish Meal
Low Fat One-Dish Meal
Tilapia One-Dish Meal
Dinner Party One-Dish Meal
For the tilapia marinade, combine lime juice, 1 tablespoon olive oil, 2 tablespoons cilantro, 1 teaspoon garlic, 1/2 teaspoon salt, and sugar in a shallow dish.
Add tilapia and marinate 15 minutes, turning once.
To prepare the bean and rice mixture, cook the rice according to package and keep warm while the tilapia is marinating.
Preheat oven to 400 degrees. In a large, skillet or saucepan, heat 2 tablespoons olive oil on medium heat. Add remaining garlic and onions; sauté until translucent, about 5 minutes, stirring. Add 2 tablespoons
cilantro, oranges, tomatoes, beans, oregano, 1 teaspoon salt, pepper, and cayenne.
Cook, uncovered, until hot, 7 to 8 minutes, stirring occasionally.
Transfer hot rice to a 9 by 13 inch baking dish. Spoon the bean mixture on top of rice and gently blend. Slightly overlap tilapia fillets on top and scrape marinade over fillets.
Bake 16 to 20 minutes.
Double this last one for serving 10 people

Answer 8

Russian salad,and chicken rice, for the Russian salad you need potatoes,beets,hard boiled eggs,chopped onions, cilantro, parsley, chopped red bell pepper, mayonnaise, and a touch of lemon juice, and a sprinkle of light olive oil. mix all of these ingredients as you would a regular potatoe salad. Rice and chicken you need to boil the chicken first with all the condiments you will be using,such as, onions, red peppers, celery, cilantro, &cullantro, use a light sprinkling of amatto for coloring.get the juice to make your rice, debone chicken and shred it, add to rice after rice is finished cooking.after you mix in the chicken add a can of early young peas to mixture and toss. you can always make a dish of black beans as side dish, prepare black beans with onion, some bacon grease,a little choped garlic, and a little cilantro, cook slowly, serve and enjoy

Answer 9

They both are Just the thing for your health. If you eat both, you're better off. But yea, I've choose fruits because they taste better.

Answer 10

It is determined by the fruit or veggie involved with a comparison. In the event that you compare a n to a carrot, the carrot is the better of the two nutritional. When you compare an avocado to the carrot, then your avocado is better. The two the apple and avocado, are fruits.