Years ago, when Scott and I were first married, we’d often go down to visit his mom in suburban Virginia for Thanksgiving. Near to her apartment was an international supermarket that I found impossibly tempting and so often on the night before the holiday, we’d find ourselves taking a recreational wander up and down the aisles.
I’d typically pick up a flat of fruit and an assortment of inexpensive spices as we zigzagged the the store. When we arrived at the section with Goya-branded beans, tomatoes, and other canned goods, my mother-in-law Joan would stop and say enthusiastically in her thick New York accent, “Goya makes a good product!”
She made that comment frequently enough that it has become something Scott and I say every time we encounter Goya goods. Thing is, she was right. They do make a good product. Which is why, when I got an email asking if I would participate in a promotion with IMUSA and Goya Foods in honor of Hispanic Heritage Month, I said yes without a second thought.
They sent me a bunch of IMUSA gear and a box bursting with Goya products. After a day spent admiring all the goodies, I used the bulk of the ingredients to cook up dinner (this was before I left for this most recent trip). It ended up being an easy, highly satisfying, and tasty dinner that I will recreate someday in the future.
In addition to sending me an assortment of gear, the folks from IMUSA and Goya want to share some of the Hispanic Heritage Month goodness with one of my readers. One lucky person will get an IMUSA Tortilla Warmer and a Goya Cookbook. Here’s how to enter.
- Leave a comment on this post and tell me what you’ve been cooking recently.
- Comments will close at 11:59 pm eastern time on Saturday, October 8, 2016. Winners will be chosen at random and will be posted to the blog on Sunday, October 9, 2016.
- Giveaway open to United States residents only.
- One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.
Disclosure: I received a box of ingredients and tools to use in the creation of this post. I did not receive any additional compensation. All opinions expressed are my own.
Chicken, Beans, and Kale Stew
- 1 1/2 cups quinoa
- 2 tablespoons olive oil
- 1 large onion diced
- 3-4 garlic cloves minced
- 1 pound boneless skinless chicken breasts, cubed
- 1 8- ounce can Goya tomato sauce
- 1 15- ounce can Goya black beans drained and rinsed
- 1 15- ounce can Goya chick peas drained and rinsed
- 1 26- ounce can diced tomatoes
- 1 bundle of kale rinsed, stripped from the stems, and chopped
- salt and pepper to taste
- Combine the quinoa in a medium pot with 3 cups of water. Bring to a boil and reduce heat to medium. Cook for 15-20 minutes at a low simmer, until the quinoa is fluffy and tender.
- While the quinoa cooks, heat the olive oil in a large pot or caldero until it shimmers. Add the diced onion and cook for 5-6 minutes, until they start to brown. Add the garlic and stir to combine.
- Add the chicken and cook until it begins to brown on the edges. Once the chicken develops a little color, add the tomato sauce, beans, and diced tomatoes and stir to combine.
- Add the kale to the pot and stir it into the mix. Simmer the stew for 25-30 minutes, until the sauce thickens and the chicken is fully cooked.
- Serve the stew in bowls over healthy scoops of quinoa.
Finishing up the last of the garden tomatoes bymaking salsa and tomato soup.
Tonight I made the most delicious green chile stew, served atop quinoa.
Testing several kinds of zucchini bread, most recently from the NYT cookbook.
I just made some smashed taters at 2 am to tide me over as I finish end of quarter paperwork. Now I wish I had watermelon or something.
Just made spicey tomato chutney with my abundance of cherry tomatoes
Chicken Marsala and pineapple upside down cake for my daughter’s birthday along with being a week into cinnamon pickles and painting my kitchen and dining room. Busy times
with the cooler weather we have been having it inspired us to make a big pot of “clean out the fridge” venison stew!
The kitchen has been dedicated to canning so the dinner meals haven’t been really impressive lately 🙂
Not feeling very creative now, so I’m mostly making easy comfort meals, omelets or soups from the freezer-made earlier as a planned extra meal and frozen for just this kind of time. I need to plan a creative day soon to begin using all the produce I preserved this summer.
This isn’t very fall-like at all, but I made some awesome tilapia tacos with a cabbage slaw and avocado. So, so good.
Spaghetti with homemade marinara with tomatoes from the garden, onions from the garden, peppers from the garden
Today its homemade vegetable beef soup with most veggies from the garden
With fall season here, we have started the process from salads to soups. I love fall and all the beautiful produce, especially the squash. Thank you.
Rice & beans! And ferments and greens.
I made banana bread and (not) refried beans.
Rice and beans. Our favorites.
Phew! Just finished canning hot pepper jelly, peach-habanero jam, marinated bell, sheepnose pimento & Anaheim peppers and passata!
Tomatoes, tomatoes, tomatoes……
Using up a bag of free, freshly dug potatoes. Mostly doing things like chunky potatoes fried in bacon grease, adding onions, cheese and eggs with lots of cracked pepper and the crumbled bacon. Left overs turn into frozen breakfast burritos.
Soup! And I just finished canning 2 boxes of tomatoes, so lots of tomato sauce.
Apples and cinnamon are taking starring roles in baked goods right now as the weather gets cooler. Very excited to make some pots of soup and crusty bread.
I started a few days early but for October I will be eating unprocessed. So I cooked two cups of quinoa and have it as a side dish to whatever I am making. It’s easy to reheat. Tonight I had it along with zucchini noodles and tomatoes.
Its finally cold enough to cook soups and stews! I have been cooking almost nothing else!
Turned cold and rainy the last few days, so the chili pot was pulled out, added some grill cheese sandwiches. with dill pickles. Made extra for nachos on Sunday football.
Finally ready for fall foods – squash, soup, etc
Stew and white chic chili
Made a big batch of Lentil Dal, yummy!!!!! And 2 loaves of green tomato bread!!
Pulled pork in my Instant Pot, and soup! I don’t want summer to be over, but I’m happy about soup weather.
We cook a lot of breads. The best part about breads is that our kids get a kick out of watching the dough rise, or at least checking on it every 5 minutes!!
Trying to use up a lot of the great summer produce now before it’s gone, so I’ve been making a lot of pastas loaded with fresh veggies and cous cous salads for lunch. Looking forward to squash season starting soon and have roasted squash salads and squash and black bean enchiladas up soon 🙂
I just got back from a trip so my cooking has been simple, just soup yesterday and sausage and apples for tonight. I plan to bake a loaf of bread tomorrow though. Can’t wait to smell the baking bread.
Just last night I made a big pot of loaded potato soup. It’s gotten quite chilly here in Iowa, so the warm soup was perfect and very filling! Served with some blueberry muffins, we were happy campers!
putting up eggplant parmesan and canning dilly beans
Finished up the last batch of Concord grape butter, made a batch of red pork tamales (Yummo!) and this weekend I have to make my mother-in-laws dark fruitcake recipe so they will have some to enjoy this Christmas
Right now I am making Spanish rice and beef fajitas. Yum!
After years (decades, really) of burritos and tacos, I’ve finally learned to make enchiladas! Next up, I’m going to make my own enchilada sauce. And on the side, I’ve been serving homemade refried beans, another thing I’ve only recently learned to make, and now I’ve stepped it up by making it entirely from scratch using dried beans in my pressure cooker. I love learning new things.
It’s finally cool enough for chili, but I am still able to use delicious fresh tomatoes! It’s in my crockpot right now.
Our weekly CSA box has given us a variety of squash. Cooked some Delicata squash with our dinner on Friday night and am making spaghetti squash for tonight’s dinner. I’m trying a recipe that calls for the squash to be cooked in the slow cooker rather than the oven. I’ll toss the strands of squash with some homemade pesto sauce and serve with grilled chicken sausage.
lots and lots of beans
I made this last night and it killed. It will become part of the regular rotation as winter comes on.
Over the weekend we made apple cake with all our fall apples. We also made a pork and quinoa stew using local ham hock and all the veggies (carrots, celery, onions, kale) from our CSA share 🙂
My daughters made scotch eggs tonight. Stampot ( a Dutch comfort food) is up tomorrow and we just had Chicken Tikka. No picky eaters here!!
I have been cooking freezer meals for my son. When we lived in Florida, Goya products were so easy to find, the variety available in NC is much more limited.
Great recipe, will definitely try it this week. Thanks! Sure wish the contests were open to Canadian residents too. We use Goya products regularly. The IMUSA cookware is new to me, but I see I can order it on Amazon. I follow your postings regularly and have, and use, all of your cookbooks. I love putting away the summer bounty from the garden and farmer’s markets. My pantry is getting full and ready for the upcoming winter months.
I have been trying new recipes to use up Yellow squash and green tomatoes.
Everything apple! Tonight, coffee cake.
Granola! Roasted veggies!
I’ve been experimenting with Tunisian steamed rice, and baking with a rye sourdough starter.
Chili, taco soup, & chicken noodle…
Using up the rest of our tomatoes! Also starting to cook more comfort foods with the arrival of fall – butternut squash soup and chili.
Usually I’m making soup, but lately I’ve been making fajitas with skirt steak that I cook in my slow cooker.
My son is adopted from South America. We make an effort to keep his culture alive by cooking authentic SA foods and Goya products play a big part of my repertoire.
I just googled “how to preserve kale” and came upon this recipe. looks delicious!
I’ve been making a lot of arepas stuffed with black beans and Monterey Jack, from America’s Test Kitchen Vegetarian cookbook. I use Goya black beans ☺️
I’ve been cooking tomato jams (about to start my third of your tomato jam recipes), tacos, and vegetable soup. I use beans a lot in my cooking.
All of a sudden, it’s soup weather. I made chili one day, and soup the day before…. And Brussels Sprouts were in Publix yesterday and we roasted some!
a big pot of chili
Lately it has all been about trying to use up random things before they go bad. Not only is it that time of the harvest season were you end up with random vegetables but we have been fighting the fridge and I am determined to throw as little out as possible…