RALEIGH PUERTO RICAN RESTUARANT HAS SOME LOYAL CUSTOMERS!

TROPICAL CHICKEN PICKEN AUTHENTIC PR FOOD IN THE TRIANGLE!

When Ilia Scrivano retired to Raleigh from Long Island with her husband Franchesco 5 years ago she thought she'd never see another authentic Puert Rican restaurant again. "I thought I'd have to travel back to Long Island to get authentic Puerto Rican food again. I couldn't believe I'd be able to get it here. This is just a blessing", said Scrivano. 

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Scrivano was eating Puerto Rican chicken soup when I caught up with her at the Tropical Picken Chicken in Wake Forest North Carolina. She says what may be better than the food is the service she gets from owner Randy Hernandez and his entire staff. "It feels like home and the food is so authentic," said Scrivano, who is  mean cook herself according to her husband.

Hernandez who also owns Latin Quarters in Raleigh, opened the restaurant 3 years in Wake Forest. A tiny town just outside of the thriving Raleigh metro area. Many people thought the restaurant would work in such a small town. "In the beginning it was tough because no one new where we were at.  But this is a great location. In the beginning people thought we were in the middle of nowhere. But the Wake Forest Community and the Wakefield Community and Raleigh has really really really supported us. People come from all over the place to support here.

Loyal supporters not only include the Scrivanos but a gentlemen whose first name is Pa. Pa has eaten at the restaurant almost everyday for the past year according to Hernandez. I never got a chance to interview Pa. He seemed into his food so I didn't want to bug him. Man...I wish I would have asked what he thought of the food! Before I knew his story...Pa was gone. 

"We are unique, no one else has this kind of food we're very personal with our customers. It's like coming in Abueliata's house. Pa is one of our greatest supporters, he's always here. He comes to the other restaurant. He's constantly bringing new customers in. It's good to have that kind of customer and constantly shouting us out," said Hernandez.

The small restaurant has a big city feel. Perhaps that's because Hernandez, a Nueva Rican has decorated the restaurant with New York Yankees pictures and a variety of Puerto Rico memorabilia. Hernandez says what makes his restaurant great is the variety of people and the taste of the food.

"What makes this place special is we are the only Puerto Rican Restaurant in Wake Forest and we have a great Mix of Latinos working here, we have Puerto Ricans, Mexicans, Colombians, Cubans and we cook from our hearts,"said Hernandez.

Hernandez showed me what was cooking inside Tropical Picken Chicken kitchen. Today's special the Jerk Chicken with 2 sides and a drink for just 6.95.  For me, Hernandez cooked up some Pollo Guisda with black beans and rice, a traditional Puerto Rican recipe. Hernandez also showed me why his rotisserie chicken is so good without giving away his secrets. "What happens is we season this chicken in our herbs and spices but I'm telling you what," said Hernandez with a smile. "After we season it for 3 days we let it marinate then we slowly cook it on the grill for an hour and half. When it's time to serve, we cut and put it into our seasoning again," said Hernandez.

If the food wasn't enough, Hernandez brought out some new deserts on the menu you that are absolutely delicious. "This is a new desert called Flan Cocho, flan on the top with chocolate cake on the bottom. Then this is Flan de Coco.This is Flan de Queso...flan with cheese. This is Coquito...kind of like a Puerto Rican egg nog," said Hernandez.

Hernandez is planning on opening his third restaurant in Raleigh called El Jefe Latin Street Food in January. The restaurant is just on Wake Forest and Six Forks Road. "We are planning to take the best that we have here and the best that we have from Latin Quarters and create another store but it's pretty much just street food," said Hernandez.

As for Ilia Scrivano she says she'll follow Hernandez to wherever he goes but for now coming to Tropical Picken Chicken is like coming home. "When I was a little girl we would go to my Grandmother's house every Sunday. There were 9 brothers and sisters and we would all gather at my Grandmother's house and I remember all my Aunts in the kitchen. I remember who's cutting what. And everything was prepared. And my Grandmother expected us every Sunday. When I come here it's like being in that kitchen again," said Scrivano.

And it's that feeling of home that keeps loyal customers coming through Tropical Chicken's doors.

Puerto Rican Chicken Soups From The Hispanic Food Network

For those of us who get nostalgic thinking of our Grandmother's kitchen, on the days when the whole familia came over for a Sunday meal, this is a recipe that will bring those memories rushing back to you. This Puerto Rican Chicken Soup Recipe will warm your soul. The Hispanic Food Network brought this one out now that the weather is cooling off, it's sure to warm up the soul. Enjoy!
Ingredients

12 cups water
1 cup raw long grain or medium grain rice
3 chicken breasts in small chunks
2 big potatoes cubed
1 envelope sazón seasoning
2 tblsp. sofrito
1 8oz. can tomato sauce
2 tblsp. Manzanilla olives
2 tblsp. capers
2 slices chopped pimiento morrones (roasted peppers)
1 tsp. ground coriander (orégano)
Adobo to taste for the chicken
1 bunch chopped cilantro
1 chicken bouillon
1/4 cup beer or dry wine (optional)
2 oz. chopped cooked smoked ham
1 16oz. can petit pois (peas) (optional)

FROM OUR AMIGOS AT RICAN RECIPES
Directions
Season the chicken with adobo about 1-2 hours before cooking.

Place the raw rice in a pot and cover with water. Let it soak while we prepare the rest.

In a separate deep pot add the water, chicken, potatoes,sazón, sofrito, tomato sauce, olives, capers, wine or beer, pimientos morrones, orégano, bouillon and chopped cooked ham. Bring everything to a boil.

Drain the rice, slowly add the rice to the other ingredients and stir well.

Cover the pot and cook on medium heat for about 45 minutes. DO NOT cook on high heat or it will stick.

Add the cilantro and peas the last 5-10 minutes before it's done.TipsServe with aguacate (avocado) or sprinkle cheese, if you are a cheese lover.

Serve pan sobao on the side.

Mango Salsa Recipe

Mango Salsa is a fun way to enjoy an easy Mexican recipe wit the fresh flavors of a Tropical island. Whether it's a dinner party, friends over for the football game or a way to keep the kids full before dinner...Mango Salsa with blacks beans is a delicious way to infuse flavor and taste.





FROM OUR AMIGOS AT KRAFT


time
prep:
15 min
total:
1 hr 15 min
servings
total:
6 servings
what you need
1
can  (15 oz.) black beans, rinsed
1
 mango, chopped
1
cup  drained canned corn
1
 each red and green pepper, chopped
1/3
cup  MIRACLE WHIP Dressing
2
Tbsp.  TACO BELL® Thick & Chunky Salsa
1/4
tsp.  chili powder
make it


COMBINE beans, mango, corn and peppers in large bowl.

MIX remaining ingredients until blended. Add to bean mixture; toss to evenly coat.

REFRIGERATE 1 hour.


TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
kraft kitchens tips
SUBSTITUTE
Prepare using MIRACLE WHIP Light Dressing.
servings
total:
6 servings
healthy living information
Good source of fiber
Good source of vitamin A or C

Diabetes Center
carb choices
carb choices:
2
diet exchange
1 Starch + 1/2 Fruit + 1/2 Fat
nutrition bonus
Not only are the mangos and peppers in this colorful side salad an excellent source of vitamin C, but the beans also provide a good source of fiber.
nutritional info per serving 

FUN MEXICAN RECIPES

Tired of boring lunches?  It can be tough finding new ways to use familiar ingredients. So you have to try this easy lunchtime Poblano grilled cheese sandwich with Oaxaca cheese and Spanish chorizo. The rajas or strips of charred Poblano peppers provides a mild heat to this hearty grilled cheese sandwich while the smoked Spanish chorizo adds a rich savory element making this a decadent meal perfect for sharing…if you can.

CHECK OUT OUR AMIGOS AT LATIN FOODIE



Grilled Cheese Sandwich with Oaxaca Cheese, Poblano Peppers, and Spanish Chorizo
Serves 1

Ingredients:
1 Poblano pepper
1 tablespoon plus 1 teaspoon olive oil
3 to 4 ounces of Oaxaca cheese, shredded
¼ red onion, thinly sliced
2 slices good quality sourdough bread
1 tablespoon unsalted butter
1 link Spanish chorizo

Procedure:
1. Rub the Poblano pepper with 1 teaspoon olive oil and char over a flame on your stove until completely blackened. Place in a plastic bag for five minutes. Remove from bag and peel off the charred skin. Cut the pepper into thin strips and set aside.

2. Heat 1 tablespoon of olive oil in a small sauté pan; add the sliced red onion and cook until translucent about 3-5 minutes.  Reserve.

3. Thinly slice the Spanish chorizo lengthwise.

4. Lightly butter one side of the two sour dough bread slices. Heat a frying pan over medium-low heat. Place a slice of the bread with the butter down in the frying pan.

5. Assemble the sandwich in the frying pan, layering all of the ingredients. Top with the other slice of bread with the buttered side up.

6. Heat sandwich until the bread is golden brown and the cheese starts to melt. Be careful turning the sandwich over as you do not want all of the ingredients to fall out. Cut in half and enjoy. 

Sweet Raisin Tamale Recipe

ARROZ GANDULES PUERTO RICAN RECIPE

This is a traditional Puerto Rican Recipe brought to you by our Amigos at Rican Recipes


Ingredients
1 lb. raw medium or long grain rice
1 15 oz. can gandules (pigeon peas)
2 1/2 tbsp. sofrito*
2 envelopes sazón seasoning with achiote 
2 tbsp. Manzanilla olives
1 1/2 tsp. capers
1/2 cup vegetable oil
1 8 oz. can tomato sauce
1 envelope onion soup* (my secret)
16 oz. water
Directions Place the vegetable oil, sofrito, sazón with achiote, gandules, olives, capers, onion soup and tomato sauce in a big pot.

Thoroughly wash rice and add to the other ingredients.

Pour water over the ingredients and stir well.
(Water should be about 1 inch above the ingredients).

Boil on medium high until all the water is absorbed.

Reduce heat to low and cover the pot with aluminum foil* and lid.

Cook for 35-40 minutes, depending on your stove.

Serve with pasteles or tostones.TipsIf you use onion soup, it will give your rice a better flavor and there is no need to use salt.

Rule of thumb: Add 1 1/4 tbsp. of sofrito for every cup of rice you are cooking.

Placing aluminum foil over the pot of rice. It gives the grains a chance to all pop evenly.
(Another one of my secrets).

Sweet Pie Con Queso

This is a great recipe on The Hispanic Food Network we know you'll love. It comes from Costa Rica. Where the scenery, food and people are as beautiful as the coast line they live on. This Sweet Pie with Queso will warm the soul.

FROM OUR AMIGA AT LAYLITA'S RECIPES

En Español [1]

This recipe for sweet potato patties stuffed with cheese is a variation of the popular Ecuadorian potato llapingachos. Llapingachos [2] are usually made with regular potatoes and are cooked on a griddle until crispy brown on each side. The sweet potato patties are great to serve for breakfast or brunch. You can also serve them with additional side dishes to make a full lunch meal, or make them bite size to serve as appetizers. The sweet potatoes are boiled and mashed, then mixed with a refrito or sofrito of onions and achiote/annatto. The mashed sweet potatoes are then stuffed with cheese – you can use your choice of quesillo, queso fresco, mozzarella, or any cheese that you like -, and formed into patties. Cooking the patties on the griddle is a little bit tricky since they are very delicate and fragile. My recommendation is to make sure the griddle is very hot and try to only turn them once, they are less likely to crumble if they get a nice sear. They take about 5-7 minutes on each side, but this might vary based on the griddle you are using. After the first one, you’ll probably have a better idea of how much time they need on each side. If you don’t have a griddle, you can also use a frying pan, it’s just a little harder to flip them over.

 


These llapingachos de camote or sweet potato patties are served with an Ecuadorian savory peanut sauce or salsa de mani. I also served them with some cebollas encurtidas or lime pickled red onions on top – the tanginess of the onions combines perfectly with the creaminess of the peanut sauce and the sweetness of the sweet potato. You can also add some avocado slices or diced avocado on top. If you want to make this a complete meal, serve it with some lettuce leaves, tomato slices, fried eggs or eggs cooked on the griddle, and some chorizo sausages.



Related recipes:

Recipe for salsa de mani or peanut sauce [3]

Recipe for cebollas encurtidas or pickled red onions [4]



Print [5]
Sweet potato patties stuffed with cheese {Llapingachos de camote}

Yield: ~ 12 medium sized llapingachos
Recipe for sweet potato patties stuffed with cheese, or llapingachos de camote, made with mashed sweet potatoes, onion and achiote refrito, and cheese. Serve topped with peanut sauce and pickled red onions.


Ingredients

• 6-7 sweet potatoes, about 3 pounds, peeled and cut in large chunks
• 2 tablespoon oil or butter
• ½ cup finely chopped white onion
• 1-2 teaspoons ground achiote
• 1 cup grated quesillo, queso fresco or mozzarella cheese – or a mix
• Salt to taste
To serve:

• Salsa de mani or peanut sauce [6]
• Curtido de cebollas or lime pickled red onions [7]
• Aji or hot sauce
• Avocado slices
• Fried eggs and grilled chorizo (for a complete meal)

Instructions

1. Boil the sweet potatoes until soft, about 20 minutes.
2. Heat the oil or butter over medium heat in a frying pan, add the onions and achiote, cook until the onions are soft, about 5 minutes.
3. Mash the sweet potatoes with the onion achiote mix, add salt to taste.
4. Cover the mashed sweet potatoes and let it sit at room temperature for about an hour.
5. Make small golf size balls with the sweet potato mash.
6. Make a hole in the middle of each ball and fill it with the grated or crumbled cheese.
7. Gently shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour (if you have the time).
8. Cook the patties on a hot griddle until browned on each side, about 5-7 minutes per side – adjust based on the temperature of your griddle. Turn them gently as they are very delicate.
9. Serve with salsa de mani or peanut sauce [6], lime pickled red onions, avocado slices and hot sauce.

Fun WNCN Recipe For The Holiday (ARROZ CON POLLO)

This is a staple for people growing up in Miami in the United States and in Cuban this is pretty much the staple dish. We hope you enjoy this authentic recipe. Visit the Cuban Recipe section on The Hispanic Food Network.


Prep time: 20 minutes
Cook
time: 45 minutes
Total
time: 1 hour 5 minutes
Yield:
8 servings


Arroz con pollo is enjoyed by many Latin cultures. The
Cuban version is highly spiced -- but NOT spicy hot. It's a favorite Cuban
Sunday lunch dish,

FROM OUR AMIGOS AT ICUBAN

 INGREDIENTS:

4 strips
bacon
8
chicken thighs, bone in, skin on
To taste salt,
pepper, and cumin for chicken
1/2 cup olive oil for
frying
1 large onion, chopped
5 cachucha peppers, chopped
(Substitute 1 large green or red pepper)
4 cloves garlic, mashed
1 12-ounce bottle beer
3 and 1/2 cups chicken
broth
1 (8-ounce)
can tomato sauce
1/2 teaspoon Bijol
Powder
1
bay leaf
2 teaspoons oregano
2
teaspoons cumin, ground
1 1/2 teaspoons salt
1/2 teaspoon black
pepper
3 1/2 cups
parboiled rice
1/2 cup frozen green baby
peas

Sauté the bacon in a large frying pan. Reduce heat
to low and let the fat render out of the bacon -- about 10 minutes. Meanwhile,
season the chicken lightly with salt, pepper and a little cumin. Once the fat is
released, remove the bacon, increase temperature to medium-high and add the
chicken to the hot bacon fat. Remove the
chicken when it is browned on both sides.


Add a little olive oil to the same pan you fried
the chicken in, and sauté the onion and green pepper until the onion is
translucent. Add the mashed garlic and cook an additional minute or two,
stirring frequently.


Take the chicken broth and beer and pour into a
large covered pot. Add the browned chicken pieces, cooked onions and green
pepper, tomato sauce, Bijol, bay leaf, oregano, cumin, salt, and pepper. And
hey, why let all that delicious bacon go to waste? Chop it up and toss it in!
Bring everything to a rolling boil, reduce
heat, cover and cook on low for 15 minutes.


Add the rice. Bring to a boil and reduce heat.
When the rice has absorbed some of the liquid, cover and simmer on low for about
30-45 minutes, or until the rice is fully cooked and not soupy. Add the frozen
peas during the last five minutes of cooking only.


For a dinner, serve the whole chicken pieces with
the rice. For a party, you may remove the chicken, skin, de-bone and break it
into bite-size chunks. However, DO NOT try to substitute any boneless, skinless
chicken in this recipe -- unless you enjoy serving a disaster!

Funny Holiday Recipe To Warm You Up!

Albondigas al Chipotle

Ingredients:

• 1/2 pound ground pork
• 1/2 pound ground beef
• 1/4 cup dry bread crumbs, plain
• 1 large egg
• 1 tablespoon fresh cilantro, finely chopped 
• 1 clove garlic, finely chopped
• 1/2 cup onion, finely chopped
• 10 to 12 roma tomatoes
• 2 dried ancho chilies
• 2 to 3 chipotle peppers in adobo 

Directions:
In a medium mixing bowl, mix together the ground pork, ground beef, bread crumbs, egg, garlic, onion and cilantro.  Season with salt and pepper.  Mix ingredients until well combined.  



 1 Shape meat mixture into 1-1/2 inch balls.  Place on a plate and refrigerate until ready to use.



 2 Place the tomatoes and dried ancho chilies in a medium saucepan or pot.  Fill saucepan with enough water to cover the tomatoes.  Bring to boil, over high heat.  Remove from heat and let cool slightly.



5 Remove the stems and seeds from the chilies.  Place cooked chilies in a blender cup with the chipotles.  Using a slotted spoon, transfer the cooked tomatoes to the blender cup.  Puree the chilies and tomatoes until smooth. 

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4 Pour puree mixture into a 2 quart saucepan.  Add 1-1/2 cups of the liquid in which the tomatoes were cooked.  Season with salt and mix well.

5 Brink sauce to a boil over medium heat.  Carefully add the meatballs to the sauce.  Cover and let simmer over medium-low heat for about 30 minutes.  Serve over cooked spaghetti or Sopa de Arroz Blanco (white rice). Enjoy!



For a Torta de Albondigas al Chipotle (Chipotle Meatball Sandwich) serve meatballs and sauce over a toasted bolillo roll.  Top with your favorite cheese (I like queso fresco and/or Oaxaca cheese.) and broil in the oven for a few minutes until the cheese melts.  Top with fresh chopped cilantro.  Enjoy! 
VISIT THE HFNTV YOUTUBE PAGE TO SEE THE VIDEO
FROM OUR AMIGA AT LESLIE'S KITCHEN