Dominican recipes only please.?

DOMINICAN CHICKEN STEW

3 lbs. chicken breast

7 c. chicken stock

6 oz. tomato paste

3 tbsp. orange juice

2 tbsp. lime juice

1 lb. pumpkin or winter squash, peeled and cut into 1 inch cubes

2 med. sweet potatoes, 1 inch cubes

3 tomatoes, chopped

1 lg. onion, cut in 8 wedges

2-5 cloves garlic, minced

1 tbsp. dried parsley

1/2 tsp. coriander

2 tsp. oregano

Tabasco sauce (several drops)

Ground pepper

2 c. sliced peaches

1 pkg. frozen corn (med.)

Simmer chicken in stock (using 8 quart kettle) until chicken is cooked. Stir in next 13 ingredients - tomato paste, orange juice, lime juice, pumpkin, sweet potato, tomatoes, onion, garlic, parsley, coriander, oregano and pepper.

Cook until squash/potatoes are tender. Add peaches and corn and cook 5 minutes more.

http://www.dominicancooking.com/dominican-recipes/

Ingredients:

5 cans of sardines in hot tomato sauce

3 cups of rice

5 cups water

5 tablespoons olive oil

1/4 cup red peppers, cut into small cubes

1 teaspoon mashed garlic

1/4 cup celery stalks, cut into slices

1 teaspoon of coriander, chopped finely (optional)

Salt

Preparation:

Take the sardines out of the sauce and reserve the sauce. In an iron pot heat the oil (reserve 2 tablespoons of oil), add the herbs, spices, peppers, garlic and a pinch of salt. Sauté for about two minutes. Add half the sardines, mix well. Add the sauce that the sardines came in.

Add the water and bring to a boil. When it breaks a boil add the rice. Stir regularly to avoid excessive sticking. When all the liquid has evaporated add the remaining sardines, cover with a tight fitting lid and simmer at very low heat. Wait 15 minutes and uncover, stir, add the remaining oil and cover again. Wait another 5 minutes. Try the rice, it should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat