Prep 20 m Cook 25 m Ready In 45 m Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside. Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute. Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes. To serve, using fork, fluff rice; garnish with pimiento strips and peas

Prep 10 m Cook 45 m Ready In 55 m Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent. Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C)

Prep 10 m Cook 1 h Ready In 1 h 10 m Preheat the oven to 325 degrees F (165 degrees C). In a small bowl, mix together the caraway seed, salt, mustard powder, thyme, oregano and vegetable oil to make a paste. Place the roast in a roasting pan fat side up. Rub the spice mixture into the top and sides of the roast. Insert a meat thermometer into the roast, and place in the oven. Roast for about 1 hour, or until the internal temperature reaches 155 degrees F (67 degrees C). Remove from the oven and let rest for 15 minutes. The temperature will rise to 145 degrees F (63 degrees C). Slice and serve

Prep 15 m Cook 1 h 10 m Ready In 1 h 25 m Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish. Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until browned, 5 to 7 minutes. Combine 2 eggs, 1 cup milk, oats, raisins, almonds, vinegar, curry powder, sugar, salt, turmeric, and black pepper in a large bowl. Add onions and ground beef; mix well. Spread the beef evenly into the prepared baking dish; top with bay leaves. Bake in preheated oven for 30 minutes. Remove from oven and drain excess fat from the beef. Beat 1 egg and 1/4 cup milk together in a bowl; pour over the beef mixture. Continue baking in oven until the top is beginning to brown, about 30 minute more. Remove and discard bay leaves to serve

Prep 15 m Cook 35 m Ready In 50 m Mix curry powder, seasoned salt, and onion powder in a bowl; add chicken and toss to coat chicken in seasoning mix. Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes; add chicken, potato, and spinach and stir. Pour coconut milk over the mixture and stir. Place a lid on the skillet, bring the mixture to a simmer, and cook, stirring occasionally, until the potato is tender and the chicken is no longer pink in the center, about 30 minutes

Prep 5 m Cook 15 m Ready In 20 m Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Mix ground beef, jalapeno chile pepper, and honey with your hands in a large bowl; shape into 4 even patties. Cook on preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 10 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C)