THE CUBAN KITCHENby Raquel Rabade Roque
WHO:
Raquel Rabade Roque
WHAT:
THE CUBAN KITCHEN
WHEN:
Published by Knopf August 31, 2011
WHERE:
Author touring to Ft. Lauderdale, Miami, Tampa, Vero Beach
WHY:
“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.”
—Kirkus Reviews
“A collection of easy, flavorful dishes.”
—Publishers Weekly
CUBAN CHICKEN SALAD
(From THE CUBAN KITCHEN)
10 SERVINGS
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.
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