Chicha De Papaya Recipes

Steps:

• Choose very ripe fruit; peel, seed, and coarsely chop.
• Smoothly puree measured fruit pulp and juice (a portion at a time, if needed) in blender with sugar and lime juice.
• Add flavored fruit mixture to water, then rub through a fine strainer into a large jar or pitcher and discard pulp.
• Pour the agua fresca over ice cubes into tall glasses.
• Slices or chunks of matching fruit may be added as garnish just before serving.

Steps:

• Blend thoroughly in blender.
• Pour in a pitcher and add 2 cups sparkling water, ginger ale or 7 Up.
• Serve over ice and enjoy.

Steps:

• Directions.
• Wash the rice in 2 cups of water and let it soak overnight. Discard the water and put the rice into a pot with the remaining 7 cups of water and the cinnamon stick. Let the mixture boil for 35 minutes. Remove from heat and Blend everything on high speed until well-blended.
• Let it cool down and serve with a lot of ice.
• Add or garnish with cinnamon to taste as desired.

Steps:

• Preheat oven to 350°F.
• Cut up whole frying chicken into pieces, or chicken breasts into halves. I like to use bone in/skin on because I think the meat is moister. I remove the skin and bones before I put the sauce over it all.
• Dredge the chicken pieces in flour, set aside. Sometimes I use chicken coating mix, just to spice this up a bit more.
• In a roaster or large casserole dish melt butter, dip the chicken in the butter and place buttered side up.
• Bake the chicken for one hour or until juices run clear and the chicken is tender.
• Carefully drain the fat out of the roaster, discard the skin and bones if necessary.
• For the sauce: Mix remaining ingredients in a saucepan (except the papaya) and bring to a boil.
• Once boiling and thickened add the papaya to the chicken in the roaster.
• Pour the sauce over all, and put back in the oven for 5 minutes.
• Let this mixture stand for 5 more minutes before serving, so the papaya can heat through.
• If you serve this dish with rice, double the sauce recipe.