Raising Awareness to Stop Hunger

In celebration of Goya’s 75th anniversary, a spokesperson says Goya has partnered with United Way to promote healthy eating in an effort to stop hunger. Aside from donating 75-thousand pounds of food to Long Island organizations that fight hunger, during this time, consumers are encouraged to share their family’s recipes as well as try some of Goya’s favorites.

Black Bean Soup with Rice

Ingredients

  • 2 tbsp. Goya Extra Virgin Olive Oil
  • 1 tsp. Goya Ground Cumin
  • 1 tsp. Goya Minced Garlic
  • 1 tsp. Goya Oregano Leaf
  • 1 packet Sazon Goya Natural and Complete
  •  2 tbsp. Goya Golden Cooking Wine
  • 2 cans (15.5 oz. each) Goya Low-Sodium Black Beans, undrained
  • 2 Goya Bay Leaves
  • 1 tsp. brown sugar
  • 1 tsp. Goya White Distilled Vinegar
  • Goya Adobo with Pepper to taste
  • 2 CANILLA Extra Long Grain Rice, cooked according to package directions
  • Finely Chopped white onions
  • Fresh Cilantro leaves (optional)

Directions

  • Heat oil in medium saucepan over medium heat. Add cumin, garlic, oregano and sazon to pot. Cook until fragrant, about 30 seconds. Add wine; bring to a boil. Add 1 cup water, beans, bay leaves, brown sugar and vinegar; bring bean mixture to a boil. Reduce to medium-low and simmer, uncovered, stirring occasionally, until mixture thickens and ingredients come together, about 15 mintues.
  • Season soup with adobo; discard bay leaf
  • Divide soup evenly among serving bowls. Garnish with onions and cilantro, if desired. Serve with rice.

Hawaiian Chicken

Ingredients

  • 2 lb. Sliced thighs seasoned with:
  • 2 tbsp. Goya Adobo with Pepper
  • 1 tbsp. Goya Garlic chopped
  • ½ tbsp. ginger
  • 1 egg
  • 2 tbsp. cornstarch
  • ¼ cup Goya Corn Oil
  • 1 cup onion chopped
  • 1 cup green pimiento chopped
  • 1 cup Goya Morron Pimiento
  • 2 tbsp. Goya Garlic chopped
  • 1 tbsp. Goya tomato paste
  • 1 cup Goya pineapple jam
  • 1 cup Goya white wine
  • 2 cups Goya Pineapple in cubes
  • ¼ chopped nuts

Directions

  • Mix chicken and seasoning. Refriderate at least 1 hour.
  • Saute chicken with oil and dry excess oil with a towl. Saute all thighs.
  • In a saucepan, heat oil and sauté onions, pimientos and garlic for 2-3 minutes.
  • Add the rest of the ingredients, season to taste and cook 5 more minutes. Add the chicken and simmer 5 minutes. Serve with white rice.

 Recipes Courtesy of Goya

Jodi Goldberg, LI News Tonight

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