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
Ingredients
- 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
Instructions
- 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.
Slow cooker roast beef earlier this week, au jus sandwiches tonight!
mmm, lentil vegetable soup, slow cooker sauerkraut/pork/dumplings, tacos, matzo ball soup, barbecued tri tip. And canning! Just did second batch of spicy tomato jam!
Canning, canning, canning… Oh, and stir fry!
Today I made stuffed pepper soup for the first time ever and it was delicious! Seven jars of candied jalapenos and a quart jar of jalapeno sauce. They were plentiful this year and I intend to use every last pepper! I am on a domesticated roll and enjoying it.
Made and ate:) a pot of navy beans with ham hock. caramelized a Mirepoix , and seared the ham hock to intensify the flavor. Next time, maybe Goya cannellini beans instead of navy and add some chard.
I have been cooking down pork fat in our slow cooker and then straining it through cheese cloth to end up with bright white pure lard which has no odor and makes the best empanadas and pie crust for starters.
I just made a big pit of chicken noodle soup. Welcome to fall. I’ve also baked bread, and canned salsa, hot sauce, and apple butter today. I’m pooped!
taco soup is whats cookin here
Bone broth. I need a bigger pot!
I have been making carnitas in the crockpot and made from scratch black beans which will cover cooking for the next few days.
We are making pumpkin pie top to bottom from scratch, as requested by my 9 year old.
Started to make fall soups, hearty and delish. Filling up the pantry with beans since they are on sale. Love your blog!
Soup! Chicken. Beans. Squash.
Eggplant parm, tomato ricotta tart, lots of veggie dishes!
I make a chicken pot pie with leftover chicken, and instead of a pie crust used corn bread on top.
I made a delicious Thai Sweet Potato Soup. Yum. Had it with homemade bread and a salad with veggies from my garden.
Last weekend we made pickles using cucumbers, radishes and zucchini and my husband made round loaves of sourdough bread. On Monday night we went to a vinegar making party and brought cabbage slaw with garden vegetables and blue cheese crumbles with a homemade red wine vinegar dressing.
P.S. My dad grew up in South America so I grew up eating Goya food products including their flat large round tins of guava paste, boxes of dried flan ingredients and of course their beans.
Granola. I miss food and hope to have enough time to get back in the kitchen to cook enough this weekend to eat much better next week!
Making homemade pizza tonight with roasted tomato pizza sauce I put up this summer.
It feels like Fall here, so I’ve made homemade bread!
Not much cooking happening yet, as it’s still been hot. I’ve been making smoothies just about every day. And dreaming of cooler weather which means soup and roasted veggies.
Now that it’s cooler I’ve made chicken noodle soup, vegetarian potato soup, and beef barley soup. Still no frost here, yet, so trying to use lots of fresh ingredients.
I’ve been sick, so a lot of soup as of late.
I am just now cooking a large pot of traditional chili and Goya beans are part of my recipe. I do love their products and use them frequently!
MK
I’m baking again so tonight it’s spaghetti squash, baked chicken and pesto.
As it gets cooler we like chili, or chili spaghetti, taco salad, also with chili. Seems strange that when it is cold and we want something warm to eat it is called “chili”, but that is what we like, so that is what we fix!!
Goya Mayacoba beans! Yes! (Dried beans… they are excellent, try ’em.)
apple turnovers. Froze some. And with the puff pastry, I also made mashed potatoes, loaded with chive and bacon. Rolled up in pastry, cut in bite size sections. Froze those for when I just need it on a cold day.
For some reason – soups. Still hot here, but soups are what I’m hungry for.
Meatloaf dinner today plus eggrolls Togo with tomorrow’s sweet and sour chicken.
Heirloom tomato and basil pasta and a load of tomatoes roasting in the oven today.
I have been looking after my Granddaughter and her family’s Japanese exchange student while the parents were out of town. Those girls – aged 6 & 15 – will eat anything & everything! Such a joy to cook for them. I gave them a taste of my British heritage by cooking Bangers & Mash, Shepherd’s Pie, Sausage Rolls, Cauliflower Cheese, Ham & Egg Pasties and Apricot Crumble. I also oven-dried 5 lb of of Roma tomatoes from their garden.
Made an Indian chicken curry dish.
Pumpkin Chili and some more Maple Plum butter!
Moving into fall cooking with end of season chowder and curries
I have been cooking beans. I am trying to recreate the flavor of the classic “Ranch Style Beans” so I can pressure can my own version. We’ve been eating lots of beans.
Lots of tacos, chile relleno and soup.
Love Goya products! I will be making Cuban pork roast, beef stew, enchiladas and some fall salads.
Ironically – Mexican food lately. Tacos and fajitas. With the weather turning, it will soon be stews and chili.
Baked potatoes. Platform for a lot of variations.
Roast turkey, turkey broth & soup, turkey pot pie (love me some leftover turkey) squash soup, and a chocolate cake for a birthday. A lot of pasta lately. Pork roast too. I home cook our supper nearly every night, so that’s a loaded question! Plus my sister and I did our yearly batch of applesauce this weekend (picking, making & canning) as well as a batch of apple scrap jelly for the first time.
What’s cookin’? Spicy blackeye peas with chard… gluten free flat bread… squash casserole (spaghetti squash and zucchini from my garden)… chicken chili and pork green chili to put on the casserole… dehydrated spiced watermelon… And today I hope to finally can marinated green beans, marinated red peppers… and if time, more green chili/salsa verde. Tomorrow dehydrated marinated cherry and grape tomatoes. And at some point, ground cherry jelly… and cooking dried beans to freeze to have on hand, if I can’t figure out the pressure canner!
For my birthday this week my husband cooked me my favorite meal: shrimp and grits.
Beef and black bean enchiladas today. Tomorrow, Cast iron skillet new york strips with grass fed home churned butter and rosemary.
Fall soups and homemade breads!
My cooking has slowed down considerably since I broke my foot. I can’t wait to get out of this boot and back in the kitchen. This stew recipe looks amazing!!
I have to agree. I like Goya too. I cooked up an enormous pot of bean soup and butternut squash soup. I freeze them in small containers so I can easily transport them to work for lunch without any spilling.
I’ve been making a lot fruit tortes, as we’ve been getting some pears and peaches from our CSA that are not in the best shape for eating as-is, but which taste wonderful once cooked!
Goya really does make a good product. They’ve gone mainstream in our local supermarkets – which is GREAT!
It’s been getting chilly in our area, so I’m starting to look at soups, stews and chili for dinners. The tomatoes are still producing happily along. Turns out my husband LOVES your marinated dehydrated tomato recipe. I’m about to start the 3rd batch this week!
I have been recently cooking fresh pasta and sauce. With the sudden chill in the air, soups and stews will be bubbling away on the stove.