Mélange Travel & Lifestyle Magazine October 2018 | Page 133

Relleno De Especias METHOD | For the Soup Marinate chicken with seasoning and set aside for 15 minutes. Turn the fire down to low heat and place the Queso Relleno into the soup. Heat olive oil in a skillet or frying pan on medium heat. Sear the chicken cuts on each side for 5 minutes. Ensure that the cheese is covered with broth. Let cook for 7 minutes. Remove Chicken from pan and place in a soup pot filled with water. Add the saffron threads, bouillon cubes, capers, roasted garlic, cinnamon stick and let simmer for 37 minutes. To this mixture add the onion quarters, Olives and raisins to the soup and cook for 10 minutes until onions are translucent. Turn off the heat and let cheese steep in the soup for another 6 minutes covered. Check the broth of the soup, if it is too salty add a bit of water, for a slightly sour taste add a bit of olive brine to the mixture. Remove the cheese and place in a serving dish. Carefully peel off the cheesecloth and slice into portions. Serve a piece of chicken with soup mixture with corn tortillas and a slice of the Queso Relleno. Photographer: Miguel Quiroz A highly motivated, driven Belizean photographer with a passion for travel, food, landscapes, and fashion. Miguel became a photographer as a way to capture life’s beautiful moments and the majestic places he visits on his travels. email: [email protected] | phone: [phone] | Instagram @501M1ke