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chicken quesadilla + hispanic rice

March 14, 2013

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Angelica is an amazing mother who volunteers at an elementary school in Kennewick, WA. When I first tried Angelica’s chocolate flan, I was knocked off my feet. This lady really knows how to cook. She then made my family her tamales and I drool just thinking about them. For this blog she wanted to make her chicken quesadillas (couldn’t get the flan recipe out of her!). Angelica says she learned to cook from her mother in Mexico and cooking truly has always been her joy. She recently started cooking for schools, families, and businesses.  She loves to see the smile on people’s faces and to help them enjoy traditional Mexican dishes. 

 

angelica 2

Chicken quesadilla:

2 pkg. chicken thighs

4 garlic cloves

1 tbsp freshly ground pepper

The juice from one lime

1 cup of pineapple juice

 

Remove the skin from the chicken and rinse, cut the chicken thighs in small pieces, put in the blender the rest of the ingredients and pour over chicken.

Place in fridge for 4 hours before cooking, use a pan at high flame with a little oil to cook.

Take a flour tortilla and mozzarella cheese put some of the chicken  and enjoy a delicious chicken quesadilla.

 

Hispanic rice:

2 cups of rice

small can of tomato puree

1 garlic clove and  little onion

put all ingredients in the blender and set aside, in one pan or pot put a Y2 cup of vegetable oil, when gets hot, add the rice and let fry for like 10 mins or until changes the color to golden brown, (beige)  add the tomato puree and mix , add 4 cups of hot water and some chicken buillon, (knorr brand)  let boil for 5 min, and reduce the temp. to lower temp in your stove and-let cook until all the liquid is absorbed.

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3 Comments leave one →
  1. March 14, 2013 6:30 pm

    Sounds great!

  2. angelica permalink
    March 15, 2013 7:47 am

    thank you, best birthday present ever

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