Kidney stew: cocido de rin~ones, adapted from t-l caribbe
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | tablespoons | Olive oil, divided 3 and 4 |
| ½ | cup | Onion, minced |
| 1 | teaspoon | Garlic, minced |
| 1 | cup | Tomatoes, minced |
| 1 | tablespoon | Red wine or substitute wine vinegar or malt vinegar |
| 1½ | pounds | Lamb kidneys, cleaned, trimmed, quartered |
| ½ | teaspoon | Salt |
| Pepper to taste | ||
Directions
Wilt onion and garlic in 3 T of oil. Add tomatoes and wine. Cook until thick.
Rinse and dry the kidneys. Season with salt and pepper. Stir-fry in 4 T of hot oil until lightly browned on all sides. Add tomato mixture.
Cook a couple minutes. Correct seasoning. Serve hot with or over rice.
From Time Life Caribbean and posted by Michael Loo.
Submitted By JIM WELLER On 12-07-95
Related recipes
- Caribbean black bean stew
- Caribbean chicken stew
- Caribbean stew
- Caribbean stewed chicken
- Caribbean vegetable stew
- Chicken stew mexicana
- Cocido
- Cocido (spanish)
- Cocido madrileno (madrid stew)
- Cuban black bean stew
- Cuban garbanzo and potato stew
- Hearty latin stew
- Kidney stew
- Mexican bean stew
- Puerto rican beef stew
- Puerto rican chicken-and-rice stew
- Red kidney bean soup
- Red kidney bean stew
- Rice and beans with stewed chicken
- Rio grande kidney bean soup