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Pollo Guisado (Dominican Stewed Chicken)
Dinner Caribbean

Pollo Guisado (Dominican Stewed Chicken)

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place chicken pieces in a bowl and season generously with ranchero sazon criollo. Add onion, Cubanelle peppers, sazon liquido, and garlic paste. Toss to coat chicken evenly.
  2. 2 Put oil in the bottom of a heavy pot. Add brown sugar and do not stir. Turn heat to medium-high and cook until sugar is very, very dark brown but not burned, 5 to 10 minutes. Carefully add chicken pieces to the pot 1 at a time, reserving vegetables and any liquid left in the bowl. Stir chicken, coating each piece with sugar-oil mixture. Cover and cook for 8 to 10 minutes.
  3. 3 Add reserved vegetables and liquid, water, tomato paste, celery, and bouillon powder to the pot and stir to combine. Cover and reduce heat to medium-low. Let stew until chicken is cooked and tender, 15 to 30 minutes.

By Pepita

Ropa Vieja in a Slow Cooker
Dinner Caribbean

Ropa Vieja in a Slow Cooker

4.3

Prep
15 min
Cook
450 min
Total
465 min

Instructions

  1. 1 Pierce beef roast and place it into a slow cooker with bell peppers, onions, and garlic. Stir in tomato paste and vinegar. Sprinkle with garlic powder, seasoned salt, salt, and black pepper.
  2. 2 Cover and cook on Low until beef is tender, 7 to 8 hours. Remove beef and shred into long strands using 2 forks. Return shredded meat to the slow cooker; mix until combined.
  3. 3 Cover and continue cooking on Low until meat and vegetables are very tender, about 30 minutes.

By NC baking girl

Slow Cooker Ropa Vieja
Dinner Caribbean

Slow Cooker Ropa Vieja

4.8

Prep
15 min
Cook
615 min
Total
630 min

Instructions

  1. 1 Heat avocado oil in a large skillet over medium-high heat. Add roast; sear until brown, about 4 minutes per side. Transfer roast to a slow cooker. Pour tomatoes and beef broth over roast; add bell peppers and onions to slow cooker.
  2. 2 Combine tomato paste, garlic, olive oil, vinegar, cumin, and salt in a bowl; pour over bell peppers and onions. Cover the slow cooker.
  3. 3 Cook on High for 1 hour. Decrease heat to Low; cook until beef is tender enough to shred, about 8 hours.
  4. 4 Transfer beef to a work surface; shred using 2 forks. Return shredded beef to slow cooker; stir in cilantro. Cover the slow cooker. Cook on Low 1 hour more.

By abussone

Bermuda Fish Chowder
Dinner Caribbean

Bermuda Fish Chowder

4.4

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; sauté about 8 minutes.
  2. 2 Stir in tomato paste, and cook for 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeño pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
  3. 3 Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.

By Star Pooley

Bayy's Special Jamaican-Style Oxtail
Dinner Caribbean

Bayy's Special Jamaican-Style Oxtail

Prep
10 min
Cook
210 min
Total
705 min

Instructions

  1. 1 Combine oxtail, onion, thyme, browning sauce, scallions, red pepper flakes, ginger, allspice, garlic, and bay leaves in a large bowl. Cover with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
  2. 2 Heat a pressure cooker over medium-high heat. Add the beef. Cook, turning halfway, until juices are released and outsides are browned, about 10 minutes. Add 1 cup broth and water. Cover pot, lock the lid, and place pressure regulator over vent according to manufacturer's instructions. Reduce heat to low and simmer until mostly tender, about 2 1/2 hours.
  3. 3 Stir remaining beef broth and tomato paste into the beef. Cover with the lid and seal. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound, 7 to 10 minutes. Reduce heat to low and cook until oxtail is tender, 40 minutes to 1 hour.
  4. 4 Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and add beans, salt, and pepper. Increase heat to medium-high high; cook until flavors meld, about 5 minutes more.

By Gimme that Recipe by Bayyinah

Asopao de Pollo
Dinner Caribbean

Asopao de Pollo

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Season chicken thighs with black pepper and adobo seasoning.
  2. 2 Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
  3. 3 Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
  4. 4 Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.

By The Gruntled Gourmand

Vegan Puerto Rican Empanadas
Dinner Caribbean

Vegan Puerto Rican Empanadas

5.0

Prep
30 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Combine water, TVP, and soy sauce in a large pan over high heat. Cook and stir until water is mostly evaporated. Reduce heat to medium. Add garlic, sazon, adobo sauce, oregano, and cumin. Continue cooking until TVP starts to firm up, about 5 minutes, increasing heat if necessary. Add cayenne and liquid smoke and cook until the mixture starts sticking to the pan, about 5 minutes. Stir in tomato paste and mix vegan meat well.
  2. 2 Mix flour, salt, baking powder, and baking soda together in a large bowl. Make a well in the center and add water and 1/4 cup vegetable oil. Mix with your hands and knead until all flour is incorporated. Cut dough into 12 pieces and roll into balls. Place dough balls in the bowl and cover; let sit for 3 to 4 minutes. Roll a dough ball out into a 6-inch circle and fill with vegan meat and shredded cheese. Dip a finger in water and moisten the edges of the dough before folding over and crimping empanada edges using a fork. Repeat with remaining dough balls and fillings.
  3. 3 Heat 1 cup vegetable oil in a deep pan over medium-high heat. Add 2 or 3 empanadas as a time to the hot oil and fry until both sides are a light golden color, about 5 minutes total. Transfer fried empanadas to a plate lined with paper towels to absorb any excess oil.

By NYEco1

Jamaican Chili
Dinner Caribbean

Jamaican Chili

4.4

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Cook and stir ground round in a large, deep skillet over medium-high heat until crumbly and browned. Drain and set aside.
  2. 2 Place a large Dutch oven over medium-high heat; coat with cooking spray and add olive oil. Add onion and garlic; cook and stir until onion is tender. Add bell pepper; cook and stir until tender. Season vegetables with cumin, paprika, chili powder, sugar, salt, and cloves; stir in stewed tomatoes, kidney beans, black beans, and cannellini beans. Add water to cover; bring to a boil. Stir in ground round and tomato paste; simmer for 30 minutes.
  3. 3 Off heat, stir in vinegar. Top servings with cilantro.

By MAHooper

Authentic Chicken Empanadas (Empanadas de Pollo)
Dinner Caribbean

Authentic Chicken Empanadas (Empanadas de Pollo)

4.3

Prep
35 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
  2. 2 Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
  3. 3 Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
  4. 4 Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

By NatalieC

Tomato Chicken Skewers
Dinner

Tomato Chicken Skewers

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent them from burning during cooking.
  2. 2 Stir together tomato paste, honey, Worcestershire sauce, and rosemary in a large bowl. Add chicken pieces and stir to coat evenly.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to medium heat.
  4. 4 Thread chicken pieces and cherry tomatoes alternately onto the skewers and place on a broiler rack.
  5. 5 Spoon over any remaining glaze and cook under the preheated hot broiler, turning occasionally, until the chicken is no longer pink at the bone and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  6. 6 Transfer to a serving plate and garnish with sprigs of fresh rosemary.

By Babs35

Balsamic-Tomato Dipping Oil
Dinner

Balsamic-Tomato Dipping Oil

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine olive oil, balsamic vinegar, tomato paste, garlic, seasoned salt, and red pepper flakes in an airtight container; cover and shake vigorously until well combined. Let sit at room temperature for 30 minutes.
  2. 2 Shake oil mixture well and divide between dipping dishes.

By FrackFamily5 CACT

Dad's Spaghetti
Dinner

Dad's Spaghetti

4.3

Prep
Cook
25 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 In a large skillet over medium heat, cook ground beef with onion until meat is brown. Drain. Return meat mixture to pan with tomato paste, tomato soup and water. Cook, stirring, until heated through and thickened, 5 to 15 minutes. Serve over cooked pasta.

By VICKI C

Worcestershire Ribs
Dinner

Worcestershire Ribs

3.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Cover a roasting pan with aluminum foil and place ribs into the pan.
  2. 2 Bake in the preheated oven for 20 minutes, turning ribs halfway through.
  3. 3 While the ribs are cooking, stir tomato paste, Worcestershire sauce, golden syrup, and hot pepper sauce together in a bowl.
  4. 4 Remove ribs from the oven and drain off fat. Drizzle sauce over ribs and bake for 30 minutes.
  5. 5 Sprinkle red pepper and onion over ribs and continue to bake until meat pulls away easily from the bone, about 10 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Seafood Rick

Chipotle Cauliflower 'Rice'
Dinner

Chipotle Cauliflower 'Rice'

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Pulse cauliflower in a blender until it is broken up and looks like rice.
  2. 2 Combine cauliflower 'rice' and water in a nonstick pan or cast iron skillet; saute over medium heat until slightly browned and softened, 5 to 8 minutes. Stir in chipotle sauce, recaito, tomato paste, and garlic powder. Cook, stirring occasionally, until liquid reduces and mixture thickens, about 20 minutes.

By Kristen Flowers

Instant Pot Beef-Stuffed Peppers
Dinner

Instant Pot Beef-Stuffed Peppers

4.1

Prep
15 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Add olive oil to the inner liner of a multi-functional electric pressure cooker (such as Instant Pot) and select Saute function. Add beef and onion to the hot oil and cook until beef is browned and no longer pink, about 5 minutes. Remove from pot and drain.
  2. 2 Return beef and onion to the pot, still on Saute mode. Stir in water, tomato paste, and taco seasoning. Bring mixture to a simmer and cook until thickened, 8 to 10 minutes. Fill bell peppers with the mixture.
  3. 3 Pour 1 cup of water into the inner liner; set trivet inside and place stuffed bell peppers on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By bdweld

Homemade Red Pasta Dough
Dinner Italian

Homemade Red Pasta Dough

4.5

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Place flour on a marble or wooden work surface. Make a well in the center; crack eggs into center. Add tomato paste and salt. Gently beat eggs and tomato paste with a fork, incorporating the surrounding flour, until dough is runny. Bring remaining flour into dough using a bench scraper until forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
  2. 2 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
  3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 to 60 minutes.
  4. 4 Roll dough out using a pasta machine or rolling pin. Turn into your favorite pasta shape.

By Alemarsi

Baby Back Ribs with Papaya Sauce
Dinner

Baby Back Ribs with Papaya Sauce

3.3

Prep
10 min
Cook
110 min
Total
480 min

Instructions

  1. 1 Place the garlic, papaya, water, wine, honey, and tomato paste into a food processor. Pulse until until the mixture is finely chopped, about 15 seconds.
  2. 2 Place the ribs into a 9x13-inch glass baking dish and pour the marinade overtop. Mix the ribs around in the marinade to ensure they are evenly coated. Cover with plastic wrap, and refrigerate for at least 6 hours, or overnight for best results.
  3. 3 Preheat an oven to 400 degrees F (200 degrees C).
  4. 4 Remove ribs from the marinade, and shake off excess. Scrape the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
  5. 5 Bake the ribs in the preheated oven until the meat pulls away easily from the bone, about 1 1/2 hours. Baste every 15 minutes with the reserved marinade.

By Amber

Game Day Jalapeno Cheese Dip
Dinner

Game Day Jalapeno Cheese Dip

3.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Brown ground beef and sausage in a large skillet over medium-high heat. Drain fat. Stir in the cheese cubes; cook over medium heat until melted, stirring constantly. Mix in the tomato sauce, tomato paste, green chiles, and jalapeno peppers. Stir well.
  2. 2 Transfer dip to a slow cooker set to Low to serve.

By Kel Kel

Chicken in a Pot
Dinner

Chicken in a Pot

4.3

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
  2. 2 Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
  3. 3 Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
  4. 4 Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.

By Jo Ann

Quick Oven-Baked Shrimp
Dinner

Quick Oven-Baked Shrimp

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a glass or ceramic baking dish with olive oil.
  2. 2 Mix shrimp, tomato paste, chili powder, basil, garlic powder, and salt. Add lemon juice and mix well. Add cilantro; mix well. Pour into the prepared baking dish and cover with aluminum foil.
  3. 3 Bake in the preheated oven until shrimp are bright pink, 20 to 25 minutes; don't overcook, the shrimp will get hard.

By bavscookin

The Best and Easiest Spaghetti
Dinner

The Best and Easiest Spaghetti

4.1

Prep
Cook
Total

Instructions

  1. 1 Heat oil in a medium skillet. Add chopped onions, and cook until tender. Add ground beef, and brown. Stir in salt and turmeric. Dilute tomato paste in water, and add to the beef mixture. Cook for 30 minutes over medium heat.
  2. 2 Cook spaghetti in a large kettle of boiling salted water according to package directions. Drain well.
  3. 3 Combine beef mixture and noodles in a large kettle. Cover, and cook over medium heat for 30 to 40 minutes.

By Ladan M Miller

Tomato Chops I
Dinner

Tomato Chops I

4.3

Prep
Cook
Total

Instructions

  1. 1 Season pork chops with garlic salt to taste. In a large skillet, heat oil over medium high heat. Add chops and brown in oil for about 4 to 6 minutes each side. Remove from skillet and set aside.
  2. 2 In the same skillet, saute onion and celery until translucent. Add tomato paste and heat through, stirring, until liquid is bubbling. Add tomato sauce and heat through, stirring, until bubbling. Add water to thin sauce. Return chops to skillet, reduce heat to very low and let simmer until meat is very tender and sauce thickens (about 1 1/2 to 2 hours), adding water as needed.

By CHRISTYJ

Hearty Tomato Rice Soup
Dinner

Hearty Tomato Rice Soup

4.1

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 In a pot over medium heat, mix the beef broth, water, tomato paste, garlic, and bay leaves. Stir in the beef bouillon until dissolved. Season with pepper. Bring to a boil, and mix in the rice. Reduce heat to low, cover, and cook 25 minutes, until rice is tender. Remove bay leaves, and serve warm with a sprinkling of Cheddar cheese.

By Sarah Gartland

Mexican Beans and Rice
Dinner

Mexican Beans and Rice

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
  2. 2 Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.

By Campbell's Kitchen

Michael's Chicken
Dinner

Michael's Chicken

3.9

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium saucepan over medium heat, blend cider vinegar, chili sauce, Worcestershire sauce, and tomato paste. Mix in the onion, brown sugar, and cayenne pepper.
  3. 3 Heat oil in a medium skillet over medium heat, and saute the chicken thighs until browned. Remove from heat, drain, and arrange in a medium baking dish. Cover with the cider vinegar sauce mixture.
  4. 4 Bake covered 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

By Michael Mako

Nonna's Sweet Pasta Sauce for Two
Dinner

Nonna's Sweet Pasta Sauce for Two

4.7

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat olive oil in a small pot over medium heat. Add onion and garlic; cook and stir until onion is soft, about 5 minutes. Stir in water, tomato paste, sugar, bacon, salt, basil, and red pepper flakes. Simmer until flavors combine, about 30 minutes.

By Wolf

Vegan Taco Chili
Dinner

Vegan Taco Chili

4.2

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Heat the oil in a large skillet. Sautee the mushrooms, garlic, onion and celery until tender. Transfer them to a stock pot or slow cooker. Stir in the tomato sauce, tomato paste, beans and Mexican-style corn. Cook for at least an hour to blend the flavors.

By Summer Adams