Monday, July 15, 2013

When in Aruba

The Caribbean has its own diverse culture and ethnic groups; as a result there are foods which are indigenous and distinct to each island.

When in Aruba, you must try the Keshi Yena. Dh is an amateur chef and does all the cooking at home. Here is his recipe which he has adapted over the years since we have been visiting Aruba. Keshi Yena gives us a taste of Aruba at home.

1 large chicken or 2 small fryer chickens. Total weight about 6 lbs.
3 stalks celery
2 cans Delmonte original recipe tomatoes, green peppers, onion, celery
1/4 cup brown sugar
1/2 cup ketchup
1 lb approx Gouda cheese
2 teaspoon Worchester sauce
1/4 -1/2 cup flour

1) Fill large pot 1/2 way with water
2) Remove skin, as much as possible from the chicken
3) Add chicken to the pot and allow to stew until the chicken falls apart & away from bone
4) Drain and let chicken cool
5) Once cool take off bone and place in large bowl.

Chop or dice celery and put aside

Gouda Cheese:
Slice in approx 1/2 inch slices.

In large deep pan or pot combine:
1) Delmonte Tomatoes
2) Chopped celery
3) 1/4 cup brown sugar
4) 1/2 cup ketchup
5) 2 teaspoons Worchester Sauce

Stir all, adjust for sweetness by adding brown sugar.

Take 1/4 cup flour, place in bowl. Add some of the “sauce” from the pan to the bowl and whisk well so it resembles a thick smooth paste. Add back to pot with the sauce, stirring as you incorporate it.

Heat and determine if the sauce is thick enough. If you want it thicker add the other 1/4 cup flour.

If you would prefer, you can substitute Corn Starch or Arrow Root for the flour. Arrow Root would be the best choice here if you desired to substitute.

Add chicken, stir and simmer uncovered for approximately 20 minutes.

Place chicken mixture in a pan 13 x 9 x 2 which has been sprayed with no-stick spray. Layer slices of Gouda cheese on top of the chicken mixture.

Bake at 350° F. for approximately 45 minutes.

Remove from oven, allow to cool and set for 10 minutes for easier serving.


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