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Video: Throw a painting party

updated 6/26/2006 4:44:10 PM ET 2006-06-26T20:44:10

For many folks around the country, summer’s the time for moving into a new home or renovating the space they already have. Ingrid Hoffmann, host of “Delicioso,” a TV show on Galavision/Univision and contributor of Buenhogar, the Spanish edition of Good Housekeeping magazine, was invited on “Today” to share her insights into how you can throw a painting party, even when everything you own is still packed away in boxes. The most important part of any party is the food — and drinks. Here are some of Hoffmann’s recipes:

Recipe: Arroz con Pollo (Chicken with Rice) (on this page) Recipe: Homemade Adobo (on this page) Recipe: Arugula, Avocado and Fennel Salad (on this page) Recipe: Raspberry and Lemon Margarita (on this page)

Check out more of Ingrid Hoffmann’s recipes on her Web site.

Recipe: Arroz con Pollo (Chicken with Rice)

  • 1 large whole chicken, cut in pieces
  • 3 tablespoons homemade adobo (See recipe below.)
  • 3 tablespoons Worcestershire sauce
  • 1 onion, roughly chopped; plus 1/2 onion, sliced
  • 1 tablespoon chopped garlic
  • 1/2 cup chopped cilantro
  • 1 cup beer
  • 1 cup chicken broth plus more for rice, about 5 cups
  • 3 cups white rice
  • 2 cups mixed frozen peas and carrots
  • 2 cups frozen, cut green beans
  • 1/2 cup of ketchup
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 1 cup seeded and thinly sliced red bell pepper
  • 1 cup seeded and thinly sliced green bell pepper
  • 1 cup pimento stuffed olives

In a large saucepan combine the chicken pieces, adobo seasoning, Worcestershire sauce, chopped onion, garlic, cilantro, beer and one cup chicken broth. Place over medium heat and bring to a boil. Lower the heat, cover and simmer for 30 to 35 minutes or until the chicken is tender and fully cooked. Remove all the chicken and onion pieces from the liquid and set aside.

Measure the remaining broth and add more chicken broth to make 6 cups of liquid. Return it to the saucepan along with the rice, frozen peas and carrots, the cut green beans, ketchup and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice then lower the heat to very low, cover and leave for 25 minutes. 

In a skillet melt the butter and cook the remaining onion, red pepper and green pepper over medium heat until tender, about 8 minutes. Roughly shred the cooled chicken and add to the vegetable mixture. When the rice is cooked through fluff with a fork and add the chicken pieces, vegetable mixture and olives. Stir to combine and serve.

Serving Size

Serves 4 to 6

Recipe: Homemade Adobo

This recipe for adobo is a staple seasoning for many Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.

  • 1 tablespoon lemon pepper seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder or flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon parsley flakes
  • 1 tablespoon achiote powder
  • 1/2 tablespoon ground cumin

Combine the spices in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.

Serving Size

Yields about ½ cup

Recipe: Arugula, Avocado and Fennel Salad

  • 6 cups pre-washed arugula
  • 2 ripe avocados, halved, pitted, peeled and sliced
  • 1 fennel bulb
  • 2 tablespoons lemon juice
  • 1/2 cup whole fresh cilantro leaves
  • 2 tablespoons olive oil or more to taste
  • Coarse salt and freshly ground pepper to taste

Wash and dry the arugula leaves and remove any long stems. Set aside.

Rub the avocado slices with lemon juice and place in a salad bowl.

Remove and discard the outer layer of the fennel bulb and wash thoroughly. Slice the fennel as thinly as possible using a mandoline or a very sharp knife. Combine with the avocado slices and gently toss with 1 tablespoon of the lemon juice to prevent it from discoloring.

When ready to serve, add the cilantro and arugula leaves and dress with enough olive oil to lightly coat all the ingredients, about 2 tablespoons. Season with salt and pepper to taste and serve.

Serving Size

Serves 4 to 6

Recipe: Raspberry and Lemon Margarita

  • 2 cups ice
  • 1 cup frozen raspberries
  • 1/4 cup mineral water
  • 2 tablespoons frozen lemonade concentrate
  • 1 tablespoon lemon juice
  • 3 ounces tequila
  • Salt

Moisten edge of martini glasses with lemon juice and then dip them into the salt. Place the ice, raspberries, water, frozen lemonade, lemon juice and tequila together in a blender and blend throroughly. Serve in the prepared glasses.


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