Cape Verde Arroz De Marisco By Kiki Canuto Recipe By Tasty

Steps:

• Measure ¼ cup (60 ml) of wine and set aside.
• Combine the water and the remainder of the bottle of wine in a large pot and bring to a boil.
• Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes.
• Reserve ¼ cup (60 ml) of the cooking liquid and drain the spaghetti. Set aside.
• In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
• Add the reserved cooking liquid and reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
• Add the butter and stir until it melts into the pasta.
• Add salt and pepper, parmesan, and parsley. Stir to combine.
• Serve on its own or top with more parmesan and parsley and open up another bottle of wine!
• Enjoy!

Steps:

• Season the chicken thighs with ¼ teaspoon of salt, ¼ teaspoon of pepper, onion powder, garlic powder, and ¼ teaspoon of thyme. Let them sit for 15 minutes.
• Bring 4 quarts of water to a rolling boil. Add pasta and stir occasionally. Boil until al dente (8-10 minutes) and drain immediately.
• Sear the chicken thighs in 1 tablespoon of olive oil in a large pot over low heat for about 12 - 15 minutes until they're golden brown. Remove the chicken from the pot and slice it into strips.
• Stir-fry the mushrooms with ½ tablespoon of olive oil. Once the mushrooms are cooked, transfer them into a small bowl.
• Add butter to the same pot, then saute onion and garlic for 3 minutes. Add in flour, chicken broth, milk, and heavy cream. Season the mixture with the remaining salt, , thyme, pepper, nutmeg, and Italian seasoning. Then bring to a boil.
• Add the pasta and mushrooms and reduce to a simmer for an extra 2-3 minutes.
• Stir in the parmesan cheese and parsley to the pot. Stir so it combines into the mixture. Add chicken to the pot.
• Serve. Garnish with fresh parsley and pepper if desired.

Steps:

• In a pot bring to boil water or broth and tomatoes, adjust salt to taste. Keep warm.
• In another big pot fry onion and garlic with the oil until transparent.
• Add salsa verde, shellfish, calamari and rice (keep mussels aside). Cook for further 2 minutes.
• Add wine and hot tomatoes-mix.
• Add fish cubes stir once.
• Arrange mussels on it.
• Let it cook for about 16-18 minutes but don't overcook it.
• During cooking if necessary add water and season with chili, salt and pepper.
• It should be slightly "al dente" and still enough liquid.
• Sprinkle with the parsley or cilantro and serve.

Steps:

• Heat olive oil in a large nonstick pot on medium heat.
• Add chicken, season with salt and pepper, and sauté for 8 minutes
• Add garlic and ginger, sauté for 2 minutes until fragrant.
• Add 2 cups (480 ml) of water and the rice and stir.
• Cover the pot and bring water to a boil.
• Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
• Add broccoli, carrots, and peppers. Stir to combine.
• Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
• Combine ¼ cup (60 ml) of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).
• Enjoy!