News Americas, NEW YORK, NY, Weds. July 3, 2019: This week we take you on a culinary tour to Curacao where we spotlight on one of their favorite dishes there – Keshi Yena or Chicken Stuffed Cheese. Here’s what you will need to make it.
INGREDIENTS
3 tablespoons vegetable oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium chopped onion
2 tablespoons raisins
Pimiento-stuffed green olives, chopped
3 cups shredded cooked chicken
3 tablespoons chopped dill pickles
2 tablespoons tomato paste
½ teaspoon salt
¼ teaspoon Coarsely ground black pepper
16 slices thinly sliced deli-style Gouda cheese (about 10 ounces)
METHOD
Heat oil in a large skillet.
Add peppers and onions and sauté 5 minutes.
Add raisins, olives, chicken, pickles, tomato paste and salt.
Cook 5 minutes and then let cool.
Grease 4 (8-ounce) ramekins.
Line ramekins with 12 slices of cheese.
Fill with chicken mixture.
Top with remaining slices of cheese, tucking in any cheese that hangs over the edge.
Place ramekins in a large pan.
Add hot water halfway up the sides of ramekins.
Cover pan tightly with foil or a lid and place over medium-high heat.
Cook 15 minutes.
Serve immediately.
Bon Appetite.
