Recipe by Chef Kate
A wonderful Cuban dish which I used to eat in Mi Chinita, a Cuban-Chinese restaurant in Chelsea in New York City. From a recipe in A Taste of Old Cuba.
Top Review by LilKiwiChicken
Kate, I made this twice to be fair. The first time we thought it was a bit bland, I followed the recipe to the letter & used authentic hot & spicy chorizo sausages from the deli in town. I think the lack of flavour may have been down to using water. The second time I made it I used chicken stock in place of the water (and a little bit of extra tomato sauce) & it tasted a lot better - the flavours were a lot deeper & it tasted better the second day.
- 2 1⁄2 cups chickpeas, canned (reserve liquid)
- 3 garlic cloves
- 1 teaspoon salt
- 2 chorizo sausages
- 1⁄4 cup olive oil
- 1 large onion, chopped
- 1 green bell pepper, peeled, seeded, cored and chopped
- 1⁄2 cup tomato sauce
- 2 cups rice, Valencia short grain
- 1⁄2 white wine, dry
- 4 saffron strands
Directions See How It's Made
- Drain the chick peas, reserving the liquid.
- Measure out the liquid, adding water to bring the amount to three cups.
- Mash garlic, salt and pepper into a paste.
- Remove casing from Chorizos and slice meat into 1/2 inch rounds.
- Toast the saffromn strands in a small dry skillet over medium heat for about 30 seconds.
- Heat the oil over medium heat in a paellera or other wide shallow pan.
- Add onion and green pepper and saute for about three minutes until onion is translucent.
- Stir in the garlic paste and the sausage and cook for two more minutes.
- Stir in the tomato sauce and cook another two to three minutes.
- Add the rice, the three cups of liquid, the wine and the saffron and stir lightly.
- Add the chick peas and bring to a boil.
- Reduce heat, cover and simmer for about thirty minutes, until the rice is tender and has absorbed most of the liquid.
- Fluff with a fork and serve.