About the Recipe
In the heart of Manhattan’s bustling streets stood a legendary culinary institution: La Caridad 78. A beacon of flavor and culture, it drew diners from all walks of life, each seeking a taste of something unforgettable. It was a mix of Chinese and Caribbean food. Eating there as a child always left us curious, our palates awakened to the mystery behind each bite. It wasn’t until we grew older, wiser, and more reflective that we realized how cultures and traditions entwined themselves. When you cook at home, every sprinkle of seasoning and every sizzle in the pan should carry that same spirit. It is in these moments — stirring, tasting, sharing — that we feel connected to the past, to life, and to the stories that have shaped our hearts.
Ingredients
2 lbs large shrimp
8 oz chicken breast
2 c white rice, cooked
½ c peas
½ c fried maduros, diced
3 T. achiote oil
¼ sesame oil
½ yellow onion, diced
½ green bell pepper, diced
½ red bell pepper, diced
3 garlic cloves, minced
2 T. sofrito blend
1 T. Sazón blend
salt and pepper to taste
Preparation
1. Peel and clean the shrimp shells and set aside. Cut the chicken breast into slices
2. On med-high heat add 1 T. achiote oil and sesame oil. Sauté diced chicken, garlic, onion, red bell
pepper, green bell pepper, sofrito blend, salt and pepper to taste. Continue to stir as the ingredients are cooking.
3. Add the shrimp and continue to sauté on high heat for 3 to 5 minutes or until the shrimp are pink.
4. Add the peas, sauté for 5 minutes. Mix in 2 cups of cooked white rice, combine, and stir as the ingredients are cooking. Remember to maintain on med-high heat for 3 to 5 minutes, mix thoroughly.
5. When all the ingredients are mixed well, add the diced maduros and continue to mix thoroughly. Sauté for another 3 to 5 minutes. Once done, remove from heat. Let the arroz frito con camarones especial rest for 5 minutes. Add 1 fried egg on top and garnish with cilantro.