Recipes
Black Bean Salad (VEGETARIAN)
Fricase de Pollo
Coconut Flan
Spanish Rice
Chicken Adobo in Coconut Milk
Coconut Mango Cheesecake
Guava BBQ Sauce
Tropical Fruit Smoothie
Carla's Homemade White Bean Soup
Black Beans and Rice
 
Black Bean Salad (VEGETARIAN)
2 cans CONCHITA Black Beans W/S 15 oz.
½ Red pepper, diced
½ Yellow pepper, diced
½ Chopped Onion
1 can of CONCHITA Mandarin Oranges 11 oz., chopped
5 tablespoons CONCHITA Lemon Juice
½ teaspoon each oregano and cumin (start with 1/4 t. and add more if you like it)
Salt and pepper to taste
1 teaspoon CONCHITA Honey (if desired)

Toss the fruits and vegetables together. Pour the lemon juice over the mixture and added the spices. Mix and taste. For a slightly sweeter taste, add honey.
Fricase de Pollo
4 pounds Chicken
½ cup CONCHITA Naranja Agria
4 tablespoons CONCHITA Chopped Garlic
1 jar CONCHITA Sofrito Espanol, 25 oz.
½ cup CONCHITA vegetable oil
2 large onions, chopped
1 large green bell pepper, chopped
2 cans CONCHITA tomato sauce 8 oz.
1½ cups CONCHITA dry white cooking wine
½ cup CONCHITA capers
1cup CONCHITA stuffed green olives
1 can CONCHITA Whole Baby Corn 14 oz.
½ cup raisins
1 pound potatoes, peeled and cubed
salt and pepper to taste

Combine the Naranja Agria, garlic, salt and pepper in a container suitable for marinating the chicken. Add the chicken pieces to the marinade, cover, and refrigerate 1 to 2 hours. Remove the chicken and reserve the marinade.

Warm the oil on a stovetop over medium heat and brown the chicken pieces. Do this in batches rather than overcrowd the pan. Then return all the chicken to the pan. Add onions and green pepper, sautéing with the chicken until onions are translucent, about 3 minutes. Add reserved marinade, sofrito espanol, tomato sauce, wine, capers, olives, raisins, and potatoes. Reduce heat to low, cover pan and simmer for 30 minutes. Transfer chicken to a large serving dish and spoon the sauce over it.
Coconut Flan
1 can CONCHITA grated coconut 18 oz.
2 cups milk
4 eggs
Splash of vanilla
1 cup sugar

Prepare a caramel with slightly more than half of the sugar in a double boiler. Once brown, add 2 soupspoons of water while mixing. Lightly coat the bottoms o the custard cups with the mixture.

Beat the eggs. Bring the milk to boil. Add the sugar and vanilla and mix well, and then add the eggs and coconut. Pour into the custard cups and place in a shallow baking dish. Pour hot water around the custard cups, halfway up the side of the custard dishes. Bake for 45 minutes at 275 degrees.
Spanish Rice
1¼ cups CONCHITA Long Grain Rice, uncooked
1¾ cups water
1 cup CONCHITA Tomato Sauce 8 oz.
½ Green Pepper, chopped
½ teaspoon Cumin
½ teaspoon Oregano
¼ teaspoon Cayenne

Place all ingredients in covered saucepan over medium-high heat until the mixture bubbles. Stir and reduce heat. Cook 10-12 minutes, covered. Stir once or twice during cooking to keep the rice from sticking.
Chicken Adobo in Coconut Milk
2 tablespoons CONCHITA Chopped Garlic
1 large onion, chopped
2 tablespoons CONCHITA Extra Virgin Olive oil
1 Whole chicken, cut up
2 cans CONCHITA Coconut Milk 15 oz.
1 teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon fresh ginger, grated
3 teaspoons CONCHITA White Vinegar
1 small piece chili, if desired

In a soup pot, sauté garlic and onion in olive oil. Add chicken pieces, 1½ cans coconut milk, black pepper, salt, ginger and vinegar. Bring to a boil and simmer uncovered until chicken is very tender, about 1 hour and 20 minutes. Add chili (optional to taste) to make dish hot and spicy. Add remaining coconut milk, stir and simmer 2 to 3 minutes until sauce is thick and oily. Serve over hot rice.
Coconut Mango Cheesecake
4 packs Cream cheese (8 ounces each)
¾ cups sugar
3 large eggs
1 large egg yolk
1 can CONCHITA Coconut Milk
1 cup whipping cream
1 cup CONCHITA Grated Coconut
2 cans CONCHITA Mango Slices 32 oz.
Pie Crust

Allow cream cheese to sit until room temperature. Beat cream cheese and sugar in large bowl until blended. Add eggs 1 at a time, beating after each addition. Beat in egg yolk. Add coconut milk, whipping cream and grated coconut. Beat just until blended. Pour into crust.

Preheat the OVEN to 325F. Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer to rack and allow to fully cool. Refrigerate until well chilled.

Puree ½ of one can of mango slices in blender until smooth. Transfer to small bowl. Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake. Drizzle with syrup from mango slices.
Guava BBQ Sauce
1 can CONCHITA Guava Marmalade15 oz.
1½ cups water
1 ½ cups onion, chopped
1 jar Conchita Guava Preserves
¼ cup dry sherry
¼ cup molasses (mild-flavored - light)
3 tablespoon CONCHITA Apple Cider vinegar
2 tablespoons tomato paste
1½ tablespoon CONCHITA Chopped Garlic
1 tablespoon ground cumin
2 teaspoons dry mustard

Place all ingredients in a large saucepan and mix well. Boil mixture, whisking until jelly dissolves. Reduce heat and simmer until sauce is reduced to 3 cups. Cool. Keep refrigerated.
Tropical Fruit Smoothie
½ can CONCHITA Mango Marmalade 15 oz.
½ can CONCHITA Green Papaya Chunks 15 oz.
2 scoops Vanilla Frozen Yogurt (or other favorite flavor)
2 cups Pineapple juice
5 ice cubes

Combine all ingredients in a blender. Puree until thick and very smooth. Serve in a glass garnished with a whole strawberry and a sprig of mint.
Carla's Homemade White Bean Soup
2 cans CONCHITA Great Northern Beans 16 oz.
½ tablespoon CONCHITA Olive Oil
½ Onion, chopped
¼ Green Bell Pepper, chopped
1 Smoked Pork Chop, cut into pieces
1 Carrot, chopped
2 sprigs Cilantro
1 teaspoon CONCHITA Complete Seasoning
3 cups water

In a soup pot, sauté beans, onion, green pepper, pork chop, and carrot in olive oil for 3 minutes. In the meantime, place water in a pot and bring to a boil. Place sautéed mixture in boiling water and add the beans. Cook for 10 minutes. Add cilantro and serve.
Black Beans and Rice
4 tablespoons CONCHITA Olive oil
4 teaspoon CONCHITA Chopped Garlic
2 green pepper, chopped
2 CONCHITA Black beans, cooked
1 teaspoon oregano
2 tablespoon CONCHITA White Vinegar
2 cans CONCHITA Pimientos 4 oz.
6 cups CONCHITA Long Grain Rice, cooked

Heat olive oil in a skillet over medium-high heat. Add the green pepper and garlic and sauté for about 3 minutes. Stir in beans, oregano, vinegar, and pimientos. Add salt and pepper to taste. Reduce the heat, cover and simmer for 5 minutes. Spoon over cooked rice and serve.
Conchita Foods, Inc.
7875 Northwest 77th Avenue, Miami, FL 33166 USA
Phone (305) 888-9703 - Fax (305) 888-1020
All rights reserved