Chicken with Tamarind Ginger Sauce Stewed Pink Beans Chayote stuffed with Tomatoes, Mushrooms, and Cheese Candied Sweet Potatoes. I made the Chicken breast part, it was marinated in Lime and lemon juice for about a hour, Then patted dry and dusted in flour and pan seared. The chicken breast was pulled out and the pan was used to saute minced garlic cloves and Onions. Then I added grated Ginger, tamarind paste and chicken stock, That got reduced a smidge and the chicken breast put back in the pan and braised till done. I had read online from someone else about using Tamarind paste, It comes in a brick like cube and full of stuff like rinds and seeds that are like little pebbles and rock hard. So I put mine into the hot stock to dissolved it then strained out the junk. The Chayote was pretty fun to work with, Its kind of like working with a squash. You pretty much steam it then scoop it out like a pear, then fill it up with sauted garlic, red onion, shitake mushrooms, green bell pepper, Tomato, Parsley, Tabasco, Salt and black pepper then top it with grated Manchego cheese. That goes back into the oven on a sheet pan and baked a bit. The stewed pink beans, use a "Sofrito" base instead of a Mirpoix base. I never made that before so it was nice to cook that, I like the flavors better, but that's probly because Sofrito uses ham and salt pork. Sofrito Ingredients: vegetable oil salt pork Ham oregano Onion garlic cloves cilantro sprigs tomato scotch bonnet or jalapeno pepper) cider vinegar salt and black pepper