Chicken in Wine with Fried Plantain Balls Recipe by Chef Luis Rodríguez Ingredients: To-Ricos whole chicken in chunks, skinless (ask your butcher to chop for you) 1 cup of red wine 1 cup of light beer 1 cup of chicken broth 1 tbsp. of tomato paste 1 cup onions, diced 1 cup carrots, diced 1 potato, diced 2oz of garlic oil ORO by. Chef Luis Rodríguez 2oz of garlic cream ORO by. Chef Luis Rodríguez 2 tablespoons sweet smoked paprika ½oz pepper (optional) 2 sprigs of fresh rosemary 5 sprigs of fresh thyme ½ stick of unsalted butter 1oz of Sazonador 8 Especias ORO by Chef Luis Rodríguez 2oz of Sazonador 17 Especias ORO by Chef Luis Rodríguez 1 tbsp. chili powder 3 leaves of chopped Cuban oregano (also known as Mexican mint) 1oz of chopped cilantro Instructions: - Heat a deep pot over high heat for 2 minutes and add the garlic oil. - Add the onion, carrot, potato and cook for about 3 minutes over medium-high heat. - Add the To-Ricos skinless chicken in pieces and cook for about 3 more minutes. - Add the tomato paste, garlic cream, pepper, chili powder, Cuban oregano, butter, (rosemary and thyme tied with pastry string), 8-spice seasoning and 17-spice seasoning. - Cover and cook for three minutes in médium heat. - Add the wine, beer, and stock. - Keep covered for 25 to 30 minutos in low heat. Fried Plantain Balls: Ingredients: 2 green plantains grated with their peel 2 cups of frying oil 2oz of water 2 tbsp. of rice flour Sea salt Instructions: - Grate the plantain and add the tbsps. of rice flour, a little salt and the water. - Make balls of approximately 1oz each and press to compact. - In a 325 degree pan, fry the grated plantain balls for 2 to 3 minutes until they are crisp, and then remove from the oil. - Season with salt as son as they come out and drain on a napkin on a plate. Grilled Marinated Chicken Recipe by Chef Marielys Hernández Ingredients: To-Ricos bone-in breasts 2 mallets of coriander 1 recao deck 6 garlic cloves 3 sweet peppers 1oz white vinegar 2oz mayonnaise 2oz oil 1 mallet of Rosemary Instructions: - Add all the ingredients and blend until you have a creamy sauce. - Marinate the To-Ricos bone-in chicken breasts and preserve. - Prehead the grill and place the To-Ricos chicken pieces skin-side down first. Allow them to be marked and turn them over. - Finish cooking by brushing with butter every 5 minutes to continue moistening the chicken. Fresh Salad Ingredients: 1 mallet of mezclum or tropicana lettuce 2oz mango 1oz balsamic vinegar 1oz olive oil Instructions: - Pass the mango on the grill lightly. - Combine the ingredients in a container and add the mango. .