Great alternative if you are tired of a green salad!
- Marinated Artichoke Hearts; Drained
- Mini Mozzarella Balls
- Black Olives
- Green Olives
- Red Pepper; Chopped
- Pint Grape Tomatoes
- Red Onion; Chopped
- Cup Olive Oil
- 2 Tablespoons Wine Vinegar
- 1 Tablespoon Lemon Juice
- 4 oz Fresh Basil Leaves
In a small bowl, whisk together olive oil, vinegar, and basil and lemon juice.
In a large bowl, combine artichokes, mozzarella cheese, olives, red & pepper, tomatoes, and onion.
Pour vinaigrette on top of artichoke salad mix. Toss gently to combine.
Refrigerate until ready to serve.
This is an outstanding chicken stew sure to please!
- 1 lb. chicken parts, preferably dark meet roughly cut - up
- 1 teaspoon Adobo seasoning
- 2 tablespoons olive oil
- 1 packet Sazon seasoning with annatto
- 1 tablespoon chicken bouilion
- 1/4 cup tomato sauce
- 1 can petite diced tomatoes
- 2 cups water
- 1.5 cups cassava/yuca peeled and cubed
- 1 cup carrots, peeled and sliced thick
- 2 bay leaves
- 12 green olives with pimentos
- 12 black olives
- 1/2 cup fresh chopped cilantro
Heat a dutch oven on medium heat.
Season the chicken parts with the adobo seasoning, then add olive oil to the chicken and stir until well coated. Let the pieces brown in a dutch oven on medium-high heat on each side.
Remove the chicken and set aside. Put the vegetable into the dutch oven and saute a few minutes.
Add the Sazon seasoning, tomato sauce, diced tomatoes, chicken bouillon, water, yuca, carrots, bay leaves and olives into the pot. Add the chicken and give it a good toss.
Bring it all to a boil and then lower the heat to simmer an cook 45-60 minutes or until chicken is cooked through. Season with salt and pepper and you can add more bouillon if you want a richer flavor.
Sprinkle the stew with the chopped cilantro and stir. Serve with rice or crusty bread for dipping.
