Good Day Cafe: Goya recipes - New York News | NYC Breaking News
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The National Puerto Rican Day Parade steps off this weekend. We're getting ready for the big day in the Good Day Cafe with help from the folks from Goya who will be cooking up easy-to-do island recipes.
Pink Beans & Rice
This saucy and satisfying recipe from the Caribbean will simmer to the top of your go-to recipes. Plump and tender GOYA® Low Sodium Pink Beans couple with any type of meat, seafood or poultry!
Serves 4
(about ½ cup rice and ½ cup beans each)
Prep time: 5 min.
Total time: 20 min.
Ingredients
3 cups water, divided
1 cup dry CANILLA® Extra Long Grain Rice
2 tsp. GOYA® Extra Virgin Olive Oil, divided
2 tbsp. GOYA® Sofrito
1 packet Sazón GOYA® Natural and Complete
1/8 tsp. GOYA® Oregano Leaf
1 can (15.5 oz.) GOYA® Low Sodium Pink Beans, drained and rinsed
½ cup GOYA® Low Sodium Tomato Sauce
¼ tsp. GOYA® Adobo All Purpose Seasoning with Pepper
Directions
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Bring 2 cups water to boil in small saucepan over medium-high heat. Add rice and 1 tsp. olive oil; return water to boil. Reduce heat to low. Simmer, covered, until rice is tender and water is absorbed, about 25 minutes. |
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Meanwhile, heat 1 tsp. oil in 4-qt. saucepan over medium-high heat. Add sofrito, Sazón and oregano. Cook, stirring, until well combined, about 1 minute. Add 1 cup water, beans and tomato sauce. Bring water to a boil; reduce heat to medium low. Simmer, stirring occasionally, until flavors come together and bean mixture is thick, about 15 minutes. Season beans with Adobo Light. 3. Divide rice evenly among serving plates. Serve seasoned beans on top or alongside rice. |
Tropical Chicken Skewers
Here, savory GOYA® Mojo Criollo and sweet GOYA® Pineapple Nectar create a marinade for chicken that couldn't be tastier to eat- or easier to make! Simply marinate the chicken, thread on skewers with vegetables, and then grill. Try it tonight, and you'll see why these Tropical Chicken Skewers have become our signature grilled chicken dish this summer!
Serves 8
(One skewer each)
Prep time: 10 min.
Total time: 30 min., plus marinating time
Ingredients:
4 boneless, skinless chicken breasts halves (about 2 lbs.) cut into ¾" cubes
½ cup GOYA® Mojo Criollo
½ cup GOYA® Pineapple Juice
1 can (20 oz.) GOYA® Pineapple Chunks, drained and rinsed
½ yellow onion, cut into 1" pieces (about ¾ cup)
¾ green bell pepper, cut into 1" pieces (about ¾ cup)
Directions:
Caribbean Fruit Skewers
For a fun, tasty end to your summer meal, thread pieces of fruit onto skewers, then grill! The direct fiery heat concentrates the natural sweetness of the fruit and creates a sugary crust. Brush with a cinnamon-spiked sauce, and let yourself become transported to the tropics.
Serves 6
(2 fruit skewers each)
Prep time: 10 min.
Total time: 20 min.
Ingredients
½ cup water
1 tbsp. finely grated, packed GOYA® Sugar Cane (Piloncillo)
1/8 tsp. cinnamon
1 can (20 oz.) GOYA® Pineapple Chunks, drained, rinsed and patted dry
12 strawberries, rinsed and hulled (about 1 ½ cups)
6 kiwis, peeled and cut into ½" thick rounds (about 2 cups)
1 mango, peeled and cut into ¾" squares (about 1 cup)
Directions
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1. |
In small saucepan over medium-high heat, bring water, sugar cane and cinnamon to boil. Boil, stirring occasionally, until sugar dissolves and liquid reduces to ¼ cup, about 3 minutes. Remove from heat; let cool to room temperature. (Note: this sauce can be stored, covered, in the refrigerator, for up to 1 week.) |
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2. |
Alternately thread pineapples, strawberries, kiwis and mangos on 12 skewers. |
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3. |
Heat grill to medium-high heat. Brush fruit skewers all over with cinnamon sauce. Place skewers on clean, greased grill grates. Cook, brushing with sauce and flipping occasionally, until fruit is charred and tender, about 5 minutes. Serve warm or at room temperature. |
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