Cookbook:Piñon (Spanish Stovetop Pot Pie)

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Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

  • 3 skinless, boneless chicken breasts, cut into chunks
  • 1 medium green pepper, broken into chunks
  • handful cilantro, washed
  • 5 culantro leaves, washed
  • 6 cloves garlic
  • 1 medium onion, coarsely chopped
  • 2 large potatoes
  • 4 ripe plantains
  • 1 lb string beans or 2 regular sized cans French-Style string beans
  • 6 eggs, divided
  • 1 can Spanish-style tomato sauce
  • 1 teaspoon tomato paste
  • Adobo seasoning
  • salt and black pepper to taste
  • Canola oil

Procedure[edit | edit source]

Grind the chicken, green pepper, cilantro, culantro, garlic, and onion with the grinder attachment of a mixer or a food processor. In a large nonstick skillet, cook the meat mixture with Adobo seasoning to taste until it is lightly browned. Add the tomato paste and tomato sauce and salt and pepper to taste. Cook about two minutes longer and shut off the heat. Let the meat rest while you continue on.

Cook the string beans in boiling water till they are crisp-tender. Drain and set aside. Or you can use canned French-style string beans, drained and set aside.

Peel the plantains and cut them lengthwise into 1/4 to 1/2 inch thick strips. Cook the plantains in a large frying pan with a little oil over medium heat, until the plantains are lightly browned on both sides. Remove to a dish and set aside.

Peel the potatoes and cut them into french fries. Fry the potatoes in a skillet and some oil until they are golden. Remove from skillet and set aside.

Beat three eggs in a bowl and add a pinch of salt and pepper. Beat the other three eggs in a separate bowl, adding salt and pepper to taste as well. Set both bowls aside while you take a deep breath for the next steps.

Assembly[edit | edit source]

In a large (12 inch) nonstick lidded skillet over medium heat, pour in some oil -- enough to coat the bottom but not by much. Add the first bowl of eggs. Swirl the pan around until the bottom of the pan is coated. Cook until the eggs start to set, and remove from the heat.

Place a layer of 1/2 the plantains in the pan, on top of the eggs. On top of that place 1/2 the string beans. Put 1/2 the fries on top. On top of that put in all of the meat mixture. On top of the meat, place the rest of the fries, then the rest of the string beans, and the rest of the plantains.

Pour the other bowl of eggs on top. Cover, and cook over medium low heat until the eggs on top have expanded and set.

You may now exhale. Take another, even deeper breath.

This part may get a little messy, so prepare to mop the floor and start all over if things go awry.

Here's where the fun begins! Using the lid from the 12 in skillet, invert the pan and place the Piñon upside down back into the pan. Cover and cook until done, another five to ten minutes.

Serve with rice and beans or a side of your choosing.