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What’s for Dinner?

Wed, April 18, 2018

We all have heard (and asked) the dreaded question, “What’s for dinner?” When it comes to the most planned of the three daily meals, what it’s served on is just as important. That’s where we come in. We’re here to inspire you to dress up your dinnertime spread and make it exciting, so you won’t dread planning it.

So, what’s on tonight’s menu for us, you ask? One of our favorites… Ybor Chicken. We chose our Brushed Dot Dinner Plate because the scoop shape makes it perfect for rice and pasta dishes. With this recipe, we’re going back to our Miami roots. Want to take the trip with us? See below for the recipe.

Here’s a take on Ybor Chicken, a recipe adapted from The Tampa Treasures Cookbook.

½ cup flour

1 whole chicken, cut

Salt and pepper to taste

2 tablespoons olive oil

1 green pepper, cut

1 large onion, cut

1 large garlic clove, minced

1 large tomato, chopped

1 bay leaf

1 cup raisins

1 cup green olives with pimento, sliced

1 cup dry red wine

1 chorizo sausage, chopped

Mix flour, salt and pepper, and coat the chicken. Heat olive oil in a large skillet on medium heat. Brown the chicken slowly.

Preheat the oven to 325 degrees. Place chicken in a casserole dish. Sautée green pepper, onion, garlic, tomato, bay leaf, raisins, and olives in the skillet with the remaining oil. Add wine and simmer for 5 minutes. Pour over the chicken and add chorizo. Cover and bake until chicken is tender, 1 ¼ to 1 ½ hours. Serve with white rice.

Serving size: 4

P.S. Be on the lookout for your meal inspiration in the future!

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