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Jamaican Curried Chicken with Spanish Rice

Ingredients:

3lbs of boneless, skinless chicken breasts halved

1/2 large yellow onion chopped

2 cups of portobello mushrooms washed

1 family sized box of Goya Yellow Rice

1 table spoon of Jamaican curry powder

1/2 cup Jamaican curry concentrate

5 cups water

Directions:

Boil the water on high and add all the 

vegetables, curry powder, and curry 

concentrate.

Boil until concentrate disolves. Add chicken and 

let boil until the outter meat turns white.

Add the yellow rice mixture and turn heat to 

medium and cook until the liquid is 3/4’s of the 

way cooked out.

Fluff and serve.

Lemon Vanilla Sugar Cookies

Ingredients:

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup butter, softened

1 1/2 cups white sugar

1 egg

2 teaspoons vanilla extract

1 fresh lemon squeezed

Directions:

Preheat oven to 375 degrees F 

(190 degrees C). In a small bowl, stir together 

flour, baking soda, and baking powder. 

Set aside.

In a large bowl, cream together the butter and 

sugar until smooth. Beat in egg, lemon juice 

and vanilla. Gradually blend in the dry 

ingredients. Roll rounded teaspoonfuls of 

dough into balls, and place onto ungreased 

cookie sheets.

Bake 8 to 10 minutes in the preheated oven, 

or until golden. Let stand on cookie sheet two 

minutes before removing to cool on wire racks.