Country culture project Spanish 1 Señora Estrada
Pollo en Leche de Coco: Guatemalan Chicken in Coconut Milk
2 tbsp. GOYA® Corn Oil, divided
3 lbs. bone-in, skin-on chicken pieces (like breasts, thighs and/or legs)
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
¼ medium onion, finely chopped (about ½ cup)
½ green bell pepper, finely chopped (about ½ cup)
½ red bell pepper, finely chopped (about ½ cup)
1 packet Sazón GOYA® with Coriander and Annatto
1 can (25.5 oz) GOYA® Coconut Milk
¼ cup finely chopped fresh cilantro
2 cups cooked CANILLA® Extra-Long Grain Rice
1 pkg. (10 oz.) GOYA® Corn Tortillas, warmed
1.Heat 1 tbsp. oil in large, deep skillet over medium-high heat. Using paper towels, pat chicken dry; season all over with Adobo. Add chicken pieces to skillet skin-side down. Cook, flipping once, until golden brown on both sides, about 10 minutes. Transfer chicken to plate.
2.Pour remaining oil into skillet. Stir in onions and bell peppers. Cook, stirring occasionally, until vegetables are soft, about 7 minutes. Sprinkle Sazón over vegetables; cook until fragrant, about 30 seconds more. Pour coconut milk into skillet with vegetables. Transfer chicken to skillet skin-side up, arranging in single layer; bring coconut milk to boil. Reduce heat to medium-low. Simmer, covered, basting chicken occasionally with sauce, until chicken is cooked through (internal temperature will register 165˚F on quick read thermometer when inserted into thickest part of thigh without touching the bone), about 25 minutes.
3.Transfer chicken to platter; loosely cover with foil. Increase heat to medium-high. Simmer coconut milk sauce, stirring occasionally, until sauce thickens slightly. Stir in cilantro; season with Adobo, if desired.
4.To serve, pour sauce over chicken. Serve with rice and tortillas.
Traditional Musical Instruments
They are Maracas! Made from gourds, seeds and other objects.
Made from a turtle shell.
Percussion instrument that is struck with mallets to creates a sound.
Juan José Arévalo
- google images