Raquel Rabade Roque
THE CUBAN KITCHEN
Published by Knopf August 31, 2011
Author touring to Ft. Lauderdale, Miami, Tampa, Vero Beach
“A spicy mélange of
Cuban and Cuban-American cuisine.
Not just a step-by-step guide, this book
is full of warm, cozy kitchen lore,
both personal and historical.”
“A collection of easy, flavorful dishes.”
CUBAN CHICKEN SALAD
(From THE CUBAN KITCHEN)
Two 2–3- pound chickens, quartered
11?2 cups (3 sticks) butter
1 teaspoon salt
2 pounds potatoes, peeled and diced
Salt to taste
1 large apple, peeled and diced
2 hard-boiled eggs, chopped
1?2 cup chopped celery
1?2 cup pitted and chopped olives
2 cups mayonnaise
One 8-ounce can peas for garnish
One 8-ounce can or jar asparagus in their liquid for garnish
One 8-ounce jar roasted sweet red peppers, cut into julienne
strips, for garnish
Preheat oven to 325 degrees.
Arrange the chicken in a single layer in a large, shallow baking pan, and
spread the butter or margarine on top. Bake in oven for 1 hour. Baste with
butter or margarine often, to avoid drying out.
Meanwhile, put the potatoes in a large saucepan, and cover with 6 cups
cold salted water. Bring to a boil, and simmer for 20 minutes. Remove from
heat and drain.
When chicken is fully baked, allow to cool to room temperature, and shred
into bite-sized pieces, making sure to remove all bones. If you like, you can
leave some bits of skin for extra flavor.
Combine the chicken and potatoes in a large bowl, and add the rest of the
ingredients except garnishes. For extra-moist chicken salad, add the liquid
from the asparagus and from the roasted sweet pepper.
Toss well, and refrigerate, covered, for at least 4 hours. Taste, and correct
seasoning before garnishing.
For a gathering or for a special family meal, arrange the salad on a bed of
lettuce on a large serving platter, and garnish with the peas, asparagus,
and roasted peppers in a pleasing design.
NOTE: If you like, you can add a peeled and chopped onion and/or a
seeded and chopped green pepper. If kids are included in the party or
meal, skip these ingredients.
Sara Eagle | 212-572-2195 | firstname.lastname@example.org