• 3 lbs of Chicken - cut into serving size pieces (with most of the skin and fat removed)
• ¼ to 1/3 cups Vegetable Oil
• ½ Medium Bell Pepper, finely chopped
• ½ Medium Onion, finely chopped
• 5 large cloves of Garlic, mashed well
• 5 Cubes of Chicken Bouillon
• 2 ½ cups Long Grain White Rice

• 2 Green Plantains
• ½ cup Vegetable Oil
• Salt

Heat the oil in a deep frying pan.
Peel the plantains and keep the skins intact.
Slice plantains in ¾ “ pieces.
Fry the pieces until lightly browned over a medium flame.
Drain on a paper towel.
Put each browned piece between the plantain skins and lightly mash with the heel of your hand.
Refry the pieces over a low heat until golden brown and cooked in the center.
Drain on a paper towel, salt and enjoy!

In a tall glass add heaping teaspoon of sugar, a sprig of mint and the juice of one lime. With a clean pestle “muddle” (grind and mix) this until mint has released its essence. Add a shot of white rum, fill the glass with crushed ice, sparkling water and simple syrup to taste. Mix well and enjoy! Fast and easy and totally refreshing on a hot day!

Simple syrup: Cook a cup of sugar with 2 cups of water until sugar is completely dissolved. Refrigerate when done and use for sweetening drinks.

Serves 6