I am totally hooked on Food Network. I love watching the various chefs prepare scrumptious-looking dishes choc full of cheese, butter, sugar...crispy foods dredged in panko and fried to a delicate golden brown. Basically, it is all the stuff I cannot really have right now. So it is without a doubt a torturous experience. And I love it.
The cool thing is, however, that I get inspired to try new things. I don't just try to make a lower-fat version of what they're making. I often will take one or more ingredients or ideas from what they're making and create something all-together different--but GOOD!
So several weeks ago, I was watching an early weekend show called "Viva Daisy." The show centers on her creating family-style dishes with a Latin flair. So this particular episode, she fried pork chops in a crispy, breadcrumb coating, then arranged them in a baking dish, and poured this liquid called vinagre on top. Then she covered the dish with foil and baked it in the oven.
Obviously, I'm not going to deep-fry pork chops for dinner. But the one thing I was very intrigued by was the vinagre. Her directions were a little vague, so I did an internet search and discovered that it is actually vinagre de piña, and it is used throughout Central America. It starts with pineapple rinds that you boil; it also has various chilis, spices, vinegar, and onions, a little sugar and salt. Then this mixture has to set and develop a little over time. The result is a very complex and delicious condiment that can be used on just about anything. Daisy used it on pork chops, but I thought I'd try it on chicken legs.
So I browned up 8 chicken legs with the skin removed in a couple of teaspoons of olive oil. Then I sliced a couple of carrots, bell peppers, and half an onion, added a sliced clove of garlic, a pinch of Mexican oregano, and a little salt. I poured in a good couple of cups of the vinagre--enough to come up the chicken about halfway--with some of the onions and chilis from the mixture. I brought it to a boil, reduced, covered, and let it simmer for about 35 minutes.
Success! It is so delicious! The vinagre combines a little heat, with a little sweet, salty, and sour from the vinegar, and the chicken, simmered in the mixture, becomes very moist and tender. I just made this for the third time since acquiring the inspiration; twice I served it with rice, and the third time, I served it with corn cakes, which you see pictured with it. I think I prefer it with the rice.
Oh...and the two chicken legs with the vegetable and reduced sauce mixture is only 3 points!!
* Exported from MasterCook *
Pollo Vinagre de Pina
Recipe By :Misty Simon
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 chicken drumsticks, no skin, R-T-C
1/2 large onion -- sliced
2 large carrots -- peeled and sliced
1/2 green bell pepper -- sliced
1/2 red bell pepper -- sliced
2 garlic cloves -- sliced
1/2 Vinagre de Pina -- see recipe below
vegetable oil spray
Spray a large, lidded nonstick fryer with nonstick spray.
Arrange skinless drumsticks in the pan, and brown on all sides.
Top with cut up vegetables and pour the Vinagre de Pina over everything.
Bring to a boil; reduce heat, cover, and simmer 35-40 minutes.
serving size is 2 drumsticks, 1/4 the vegetable mixture and a drizzle of
the liquid.
S(WW POINTS):
"3"
Copyright:
"©2009 Misty Simon"
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Per Serving (excluding unknown items): 171 Calories; 4g Fat (19.9%
calories from fat); 19g Protein; 15g Carbohydrate; 2g Dietary Fiber; 58mg
Cholesterol; 313mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1
1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
NOTES : Vinagre de Pina, literally pineapple vinegar, is a
complex, rustic, condiment native to Central American
cuisine. Its spicy, sour, but slightly sweet flavor is a
great compliment to many meats: chicken, beef, and pork.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Vinagre de Pina
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 large yellow onion -- sliced
2 large garlic cloves -- smashed and chopped
10 black peppercorns
1 bay leaf
1 jalapeno pepper, whole -- chopped
1 teaspoon dried Mexican oregano -- crushed
2 cups water
1/4 cup red wine vinegar
2 tablespoons packed light brown sugar
1/2 cup pineapple juice
1 pineapple ring
1 teaspoon kosher salt
Bring all ingredients to a boil. Reduce heat, cover, and simmer for 20
minutes. Allow to cool. Place covered in refrigerator and allow to set
overnight or longer.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 31 Calories; trace Fat (1.7%
calories from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 239mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0
Fruit; 0 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
