Arroz con Pollo (Spanish Yellow Rice with Chicken)
- 1 1/2 pounds Boneless, skinless chicken thighs cut into large chunks
- 1/2 teaspoon Black pepper
- 2 teaspoons Olive oil
- 16 ounces Old Havana Foods Sofrito Authentic Cuban Cooking Sauce
- 8 ounces Sweet peas (petit pois) drained, reserve peas and liquid separately
- 3 tablespoons Lime juice, fresh preferred from 1 large or 2 small limes
- 12 ounces Light bodied beer (do not use an IPA or bitter) split into 8 oz and 4 oz
- 1 1/2 cups Long grain white rice jasmine or basmati preferred
- 1 pinch Saffron optional
- Lightly season chicken with pepper. Heat a large pot over high heat until hot. Add olive oil to pot and swirl to coat bottom. Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.
- Add Old Havana Foods Sofrito to pot, stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
- Add 1½ cups chicken broth, 8 ounces beer (or additional chicken broth) lime juice, liquid from peas, rice (and saffron if using) to stockpot. Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 20 minutes, stirring every 5 minutes.
- Turn off heat. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Stir well to combine, cover and let stand 8 to 10 minutes.Add salt and pepper to taste. If large, cut bone-in chicken pieces in half. For a typical Cuban presentation, serve Arroz con Pollo topped with roasted red pepper strips and asparagus.
Braised Beef Short Ribs with Wine
Meltingly tender short ribs braised in a rich sauce of sofrito and red wine
- 1/2 teaspoon Pepper
- 4 pounds Boneless beef short ribs
- 1 tablespoon Extra virgin olive oil
- 2 cups Dry red wine
- 24 ounces Old Havana Foods Sofrito Authentic Cuban Cooking Sauce – 24 oz
- 1 teaspoon Fresh thyme leaves
- 2 large Carrots cut into chunks, or 1 pound babay carrots
- Preheat oven to 325°F. Heat large, ovenable stockpot over medium-high heat on stovetop. Meanwhile pepper ribs all over
- Add olive oil to pan coating bottom. Brown half the ribs on all sides, about 6 to 8 minutes total. Remove ribs, repeat with remaining ribs.
- Add wine and beef broth to pot. Bring to a boil, scraping off the brown bits on pan. Add Old Havana Foods Sofrito, thyme, carrots, browned ribs and stir well. Cover pot and braise in oven for 4 hours or until tender.
- Remove ribs and carrots to a serving dish, cover with foil. Spoon fat off liquid and discard fat. Simmer liquid in pot over medium high heat for 10 to15 minutes or until reduced by half.
- Add salt and pepper to taste. Pour sauce over beef and carrots.
Alternate Cooking Method
- Follow steps 1 through 3 as directed except place browned ribs, vegetables and liquids in slow cooker. Cook on low setting 8 to 10 hours until very tender. Skim fat off of liquid in slow cooker and discard fat.
- Remove de-fatted cooking liquid from slow cooker vessel and place in medium size sauce pan. Reduce liquid over medium high heat for 10 to 15 minutes or until reduced by half.
- Add salt and pepper to taste. Pour thickened sauce over beef and carrots in slow cooker.
Serve with egg noodles, potatoes or your favorite mashed vegetable.
Chili Cubano – Meaty or Vegan
Using our Chili Cubano you can have hearty chili in under 15 minutes – with meat or without!
- 1 pound Beef, chicken, turkey or tofu
- 16 ounces Old Havana Foods Chili Cubano
- OR CHOOSE
- 12 ounces Old Havana Foods Zesty Hot Cooking Sauce (for a spicy version)
- 2 – 15 oz cans Old Havana Foods Lightly Seasoned Black Beans
- Preheat non-stick skillet over medium heat. Brown ground meat until no longer pink, breaking up pieces of meat with spoon.
- Serve in bowls with optional garnishes and tortilla chips.
Cuban Roast Pork (Lechon)
Tender roast pork loaded with garlic and citrus flavor!
- 4 pounds Pork shoulder (also called pork butt)
- 1/2 to 2/3 cup Old Havana Foods Mojo – Citrus Garlic Marinade
- Preheat oven to 325°F. Place pork in heavy oven-safe dish with a lid. Pour Old Havana Foods Mojo – Citrus Garlic Marinade over pork. Cover, roast 2 hours.
- Flip meat over. Cover and roast an additional 1½ hours. Uncover, roast ½ hour longer or until tender.
- Spoon fat off liquid in pan and discard. Pull pork apart into large chunks. Toss lightly to coat with sauce.
Serve as is with a side of Old Havana Foods Fully Prepared Black Beans and fried plantains for a traditional Cuban holiday dish!
Cuban Sloppy Joes (Picadillo)
Versatile entree or base for many recipes
- 1 pound Ground meat (beef, pork, lamb or turkey)
- 16 ounces Old Havana Foods Sofrito
- 1/4 cup Pimento stuffed or pitted green olives, chopped
- 1/4 cup Golden raisins, coarsely chopped (very traditional)
- 2 tablespoons Dry sherry (optional but very traditional)
- Preheat non-stick skillet over medium-high heat. Brown meat until no longer pink, breaking up pieces with spoon.
- Add Old Havana Foods Sofrito raisins, olives and sherry (if using); stir well to combine.
- Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
Serve on toasted buns or for a truly traditional Cuban lunch serve with white rice, fried plantains and a fried egg.
Glazed Smokie Links or Meatballs
Sweet and savory smokie links or meatballs are great for a party/
- Bring to simmer, reduce heat to low and cook uncovered for 1 to 1 1/2 hours until sauce thickens and becomes glossy. Stir occasionally. Serve with sauce on the side.
Slow Cooker Method
- Combine ingredients in slow cooker vessel. Cook covered on high setting for 2 hours, then uncover and cook another hour or until sauce thickens and becomes glossy. Stir occasionally. Serve with sauce on the side.
Grilled Coconut Lime Chicken
Creamy coconut milk and tart Old Havana Foods Mojo Citrus Garlic Marinade combine for a delicious twist.
- 1/2 cup Old Havana Foods Mojo – Citrus Garlic Marinade
- 3/4 cup Full fat coconut milk
- 2 teaspoons Sugar
- 1 teaspoon Fresh ginger, minced
- 1/4 to 1/2 teaspoon Crushed red pepper
- 2 1/2 to 3 pounds Chicken pieces (boneless, skinless chicken thighs are best)
- Salt and pepper
- Mix Old Havana Foods Mojo Citrus Garlic Marinade, coconut milk, sugar, ginger and red pepper (if using) in a glass or stainless steel bowl or plastic bag. Mix well to combine.
- Place chicken in marinade and toss well to coat. Marinate as few as 30 minutes for small pieces or overnight for larger pieces.
- Remove chicken from marinade wiping as much marinade off of chicken and reserving. Place reserved marinade in small saucepan and cook over low heat until simmering, stir and simmer on very low heat for 5 minutes. Remove from heat.
- Meanwhile grill chicken until thoroughly cooked and no pink juices flow when pierced, approximately 150°F for breast meat, 175 to 180°F for legs and thighs. Allow chicken to rest at least 5 minutes before serving to retain juices.
- OPTIONAL – brush on Old Havana Foods Mango Pineapple BBQ Sauce during last 5 minutes of cooking. Serve with additional sauce for dipping.
Serve with cooked marinade and fully cooked white rice.
Mojo Meat, Seafood, or Poultry
Zesty marinated protein cooked at high heat
- 2 to 3 pounds Meat, fish or poultry pieces
- 4 to 6 tablespoons Old Havana Foods Mojo – Citrus Garlic Marinade
- 2 tablespoons Olive oil
- to taste Salt and pepper
- Place meat in glass or stainless steel bowl or plastic bag, add Old Havana Foods Mojo Marinade and toss well to coat. Marinate as few as 30 minutes for small pieces or overnight for larger pieces.
- When ready to cook add oil and toss to coat.
- Grill, broil, roast or fry to desired level of doneness. Allow to rest 5 minutes before serving to retain juices.
- Serve with fully prepared black beans, rice and sweet ripe plantains for an authentic Cuban meal.