Immigration Attorney Carlos Batara shares various Chili Recipes from across the globe, as part of his efforts to increase the appreciation for and understanding of diverse cultures.

1. Chili Recipes
‘Round The World
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2. AUSTRALIA
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ROASTED PINEAPPLE
WITH CHILI SALT

4. AUSTRALIA – ROASTED
PINEAPPLE WITH CHILI SALT
INGREDIENTS:
1pineapple (about 1.4 kg), skin removed
220 gm (1 cup firmly packed) brown sugar
6 star anise
1 lime Chilli salt
1½ tsp dried chilli flakes, finely ground with a mortar
and pestle
1 tsp sea salt flakes
INSTRUCTIONS:
1) Preheat the oven grill to 250°C or the highest
possible temperature.
2) Rub pineapple with brown sugar and place on a
wire rack set in a roasting pan.
3) Pour 500ml (2 cups) water into the base of pan,
add star anise and any excess sugar.
4) Roast close to the grill, rotating the pineapple and
basting it with liquid from the pan occasionally until
deeply caramelised and a skewer can be inserted
into the centre without much resistance (30-40
minutes). By this time the liquid in the pan should
have turned into a caramel-flavoured with the juice
from the fruit and star anise (add a little water during
cooking if syrup starts to burn). Cool to room
temperature (40-60 minutes).
5) For chilli salt, combine ingredients in a small bowl.
6) Halve the lime and cook cut-side down in a frying
pan over high heat until deeply caramelised (2-3
minutes).
7) Quarter the pineapple lengthways, remove core,
then cut each quarter lengthways into 4 thin wedges.
Serve with lime to squeeze over and chilli salt for
dipping.

5. ETHIOPIA
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DORO WAT

7. AFRICA (ETHIOPIA) - DORO WAT
INGREDIENTS:
Niter Kibbeh (Spiced Butter):
1 pound unsalted butter
1 tablespoon chopped fresh ginger
1 teaspoon whole allspice berries
1 teaspoon fenugreek seeds
1 teaspoon dried oregano
1/2 teaspoon turmeric
6 black cardamom pods, crushed lightly with a knife
blade
2 cloves garlic, coarsely chopped
1 small yellow onion, chopped
2 teaspoons black cardamom seeds
2 teaspoons coriander seeds
2 teaspoons fenugreek seeds
1 teaspoon whole allspice
4 cloves
Berbere (Spice Mix):
1/3 cup New Mexico chile powder
1/4 cup paprika
2 teaspoons cayenne pepper
2 teaspoons ground ginger
2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly grated nutmeg
1 small stick cinnamon
Chicken Stew:
8 skinless, bone-in chicken thighs (about 2 pounds)
Juice of 1 lemon
Kosher salt
4 large eggs, at room temperature
2 large yellow onions, finely diced (about 1 pound)
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon tomato paste
1/4 teaspoon freshly ground black pepper
1 1/4 cups chicken stock or low-sodium chicken
broth
Injera, for serving

8. INSTRUCTIONS:
Special equipment: a spice grinder
1) For the niter kibbeh (spiced butter): Melt the butter in a
small saucepan over medium-low heat, swirling
occasionally. Stir in the ginger, allspice, fenugreek,
oregano, turmeric, cardamom, garlic and onions and bring
to a simmer. Simmer until the butter is clear and the milk
solids remain on the bottom of the pan, about 30 minutes.
Reduce the heat to low if the butter is boiling too quickly--if
it burns it will taste bitter.
2) For the berbere (spice mix): Whisk together the chile
powder, paprika, cayenne, ginger, salt, garlic powder,
onion powder and nutmeg. Set aside.
3) Put the cardamom, coriander, fenugreek, allspice,
cloves and cinnamon in a small skillet and toast over
medium-low heat, shaking the pan regularly, until fragrant,
about 4 minutes. Cool slightly.
4) Grind the toasted spices in a spice grinder to a fine
powder. Add to the chile powder mixture and whisk to
combine. Sift the spice mixture onto a piece of parchment
paper, return to the bowl and whisk again.
5) Return the pieces left in the sifter to the spice grinder
and grind again as finely as possible; whisk into the spice
mixture. Set aside.
6) To finish the niter kibbeh: Line a strainer with dampened
cheesecloth. Skim the foam from the top of the butter and
discard. Ladle the butter through the strainer, leaving behind
the milk solids on the bottom of the pan.
7) For the chicken stew: Put the chicken in a nonreactive
bowl and toss with the lemon juice and 1 teaspoon salt. Let
stand at room temperature for 30 minutes.
8) While the chicken is marinating, prepare a bowl with ice
water. Bring a medium saucepan of water to a boil and salt
generously, making sure there is enough water to cover the
eggs by 1 inch. Carefully add the eggs, bring back to a
gentle boil and cook for 6 minutes. Transfer the eggs to the
ice water, and shake or tap gently to crack the shells.
Remove the eggs from the water and, when cool to the
touch, peel. Set aside; do not refrigerate or they will not
warm up in the sauce.
9) Put the onions in a large skillet over medium heat. Cook,
stirring constantly, until golden, about 10 minutes, taking
care not to burn them. You may need to reduce the heat as
the onions dry out.
10) Increase the heat to medium high; add 1/3 cup of the
niter kibbeh, 1/4 cup of the berbere, the garlic, ginger,
tomato paste and black pepper, and cook, stirring, for 1
minute. Add the chicken, turning to coat well with the butter
mixture, and then leave the chicken skin-side down in the
pan.

9. 11) Add the chicken stock, bring to a simmer, cover,
reduce the heat to low and cook at a gentle simmer until
the chicken is very tender, about 40 minutes. Remove the
lid, increase the heat to medium and simmer, stirring
occasionally, until the liquid is reduced and the sauce is
very thick, about 45 minutes, occasionally spooning the
sauce over the chicken.
12) Remove the pan with the chicken from the heat and
add the eggs, turning to coat them in the sauce. Cover the
pan and let rest for 5 minutes.
13) To serve, place the chicken thighs and eggs on injera
or serving plates, and spoon the sauce over.

10. GREECE
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HTIPITI

12. EUROPE (GREECE) – HTIPITI
INGREDIENTS:
8 ounces feta cheese
4 red peppers, roasted (any mid-sized to larger peppers
will do)
3-4 tablespoons olive oil + more for topping
2 cloves garlic
3 teaspoons lemon juice
1 teaspoon dried oregano
1 teaspoon red pepper flakes
Freshly ground black pepper to taste
INSTRUCTIONS:
1) Add everything to a food processor. Process until
smooth.
2) If desired, you can add in more olive oil to achieve a
creamier consistency.
3) Transfer to a bowl and top with extra olive oil.
4) Serve with toasted crostinis or crackers.

13. ITALY
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BOLOGNESE STUFFED
PEPPERS

15. EUROPE (ITALY) – BOLOGNESE
STUFFED PEPPERS
INGREDIENTS:
1/2 cup cooked rice
2 tablespoons olive oil, divided
1/8 cup minced carrots
1/8 cup celery
6 bell peppers (any color) stems and seeds removed, cut
in half lengthwise
1/2 pound ground beef
1/4 pound pancetta or lightly smoked bacon, diced
1 1/2 cups prepared marinara sauce
1/4 cup red wine
1/2 teaspoon red pepper flakes
1/3 cup heavy cream
1/2 cup grated Parmesan cheese, divided
DIRECTIONS:
1) Preheat oven to 375 degrees F (190 degrees C).
2) Heat 1 tablespoon olive oil in a skillet over medium
heat.
3) Stir in the carrots and celery; cook and stir until the
vegetables are tender, about 5 minutes.
4) Stir in ground beef and pancetta, and cook until
browned and crumbled; drain off any excess liquid, and
return to heat. Add marinara sauce, wine, and red pepper
flakes, and simmer for 10 minutes. Stir in cream, half of
the Parmesan cheese, and rice. Simmer 5 minutes more,
or until most liquid has absorbed.
5) Place peppers in a shallow baking dish, and fill with
beef mixture. Drizzle with remaining olive oil and top with
remaining Parmesan cheese.
6) Bake, uncovered, for 30 minutes in the preheated oven.
Serve hot.

16. JAMAICA
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JERK CHICKEN

18. SOUTH AMERICA (JAMAICA) –
JERK CHICKEN
INGREDIENTS:
1/2 cup malt vinegar (or white vinegar)
2 tablespoon dark rum
2 habaneros, with seeds, chopped
1 red onion, chopped
4 green onion tops, chopped
2 tablespoon fresh thyme leaves, chopped
2 tablespoon olive oil
2 teaspoon salt
2 teaspoon freshly ground black pepper
4 teaspoon ground allspice
4 teaspoon ground cinnamon
4 teaspoon ground nutmeg
4 teaspoon ground ginger
2 teaspoon molasses
1 (5 or 6 pound) roasting chicken, cut in half, lengthwise
1/2 cup lime juice
INSTRUCTIONS:
1) Put vinegar, rum, hot peppers, onion, green onion tops,
thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg,
ginger, and molasses into a blender. Pulse until mostly
smooth.
2) Place chicken in a large freezer bag, or in a large
roasting pan or baking dish. Pour lime juice over the
chicken and coat well. Add the jerk paste to the chicken
pieces and coat well. Seal the bag or cover the chicken in
the pan with plastic wrap. Refrigerate overnight.
3) When you are ready to cook the chicken, remove
chicken from the marinade bag or pan. Put the remaining
marinade into a small saucepan. Bring to a boil, reduce
heat and simmer for 10 minutes. Set aside to use as a
basting sauce for the chicken.
4) When using Grilling Method:
Preheat grill to medium high. Sprinkle chicken halves with
salt and pepper. Place chicken halves, skin side down on
the grill grates. Cover. Cook for approximately one hour,
keeping the internal grill temperature between 350°F and
400°F, turning the chickens occasionally and basting with
marinade, until the chicken halves are cooked through.
The chicken is done when the juices run clear (not pink)
when a knife tip is inserted into both the chicken breast
and thigh, about 165-170°F for the breast and 180-185°F
for the thigh. Transfer chicken to platter. Tent loosely with
foil to keep warm and let stand 15 minutes.
5) When using Oven Method:
Preheat oven to 350°F. Place chicken halves in a rimmed
baking pan, skin side up. Roast until chicken halves are
cooked through, about 50-60 minutes. The chicken is
done when the juices run clear (not pink) when a knife tip
is inserted into both the chicken breast and thigh, about
165-170°F for the breast and 180-185°F for the thigh.
Transfer chicken to platter. Tent loosely with foil to keep
warm and let stand 15 minutes.
6) Cut chicken into pieces. Serve with black beans and
rice.

19. KOREA
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KIMCHI

21. ASIA (KOREA) – KIMCHI
INGREDIENTS:
1 large napa cabbage (about 5 to 6 pounds), or 2 small
(about 3 pounds each)
1 cup Korean coarse sea salt for making kimchi
5 cups of water
1 pound Korean radish (mu/moo)
1/4 Asian pear (optional)
3 - 4 scallions
SEASONINGS:
1 tablespoon glutinous rice powder (Mix it with 1/2 cup
water, simmer over low heat until it thickens to a thin
paste and cool. Yields about 3 - 4 tablespoons.)
1/2 cup Korean red chili pepper flakes, gochugaru (adjust
to your taste)
1/4 cup saeujeot (salted shrimp), finely minced
3 - 4 raw shrimp (about 2 ounces), finely minced or
ground
3 tablespoons myulchiaekjeot (fish sauce)
3 tablespoons minced garlic
1 teaspoon grated ginger
1 teaspoon sesame seeds (optional)
1/2 cup water
2 large bowls or pots (7 - 8 quarts)
A large colander
Kitchen gloves
3/4 - 1 gallon airtight container or jar
INSTRUCTIONS:
1) Cut the cabbage lengthwise into quarters by cutting the
stem end in half only about 3 - 4 inches in and then slowly
pulling apart to separate into two pieces by hand. Do the
same for each half to make quarters. Running the knife
through all the way would unnecessarily cut off the
cabbage leaves.)
2) In a large bowl, dissolve 1/2 cup of salt in 5 cups of
water. Thoroughly bathe each cabbage quarter in the
saltwater one at a time, shake off excess water back into
the bowl, and then transfer to another bowl.
3) Using the other half cup of salt and starting from the
outermost leaf, generously sprinkle salt over the thick
white part of each leaf (similar to salting a piece of meat).
Try to salt all the cabbage quarters with 1/2 cup salt, but
you can use a little more if needed. Repeat with the rest of
the cabbage quarters. Pour the remaining salt water from
the first bowl over the cabbage. Set aside for about 6 - 8
hours, rotating the bottom ones to the top every 2 - 3
hours.
4) The cabbages should be ready to be washed when the
white parts are easily bendable. Rinse thoroughly 3 times,
especially between the white parts of the leaves. Drain
well, cut side down.

22. 5) Meanwhile, make the glutinous rice paste and cool.
Prepare the other seasoning ingredients. Mix all the
seasoning ingredients, including the rice paste and water,
well. Set aside while preparing the other ingredients in
order for the red pepper flakes to dissolve slightly and
become pasty.
6) Cut the radish and optional pear into match sticks (use
a mandoline if available). Cut scallions into 1-inch long
pieces. Transfer to a large bowl and combine with the
seasoning mix. Mix well by hand. Taste a little bit. It should
be a little too salty to eat as is. Add salt, more salted
shrimp or fish sauce, if necessary. If possible, let it sit for
30 minutes to an hour to allow the flavors meld nicely.
7) Cut off the tough stem part from each cabbage quarter,
leaving enough to hold the leaves together. Place one
cabbage quarter in the bowl with the radish mix. Spread
the radish mix over each leaf, one to two tablespoons for
large leaves. (Eyeball the stuffing into 4 parts and use one
part for each cabbage quarter.)
8) Fold the leaf part of the cabbage over toward the stem
and nicely wrap with the outermost leaf before placing it,
cut side up, in a jar or airtight container. Repeat with the
remaining cabbages. Once all the cabbages are in the jar
or airtight container, press down hard to remove air
pockets. Rinse the bowl that contained the radish mix with
1/2 cup of water and pour over the kimchi.
9) Leave it out at room temperature for a full day or two,
depending on how fast you want your kimchi to ripe. Then,
store in the fridge. Although you can start eating it any
time, kimchi needs about two weeks in the fridge to fully
develop the flavors. It maintains great flavor and texture
for several weeks.

23. MEXICO
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ARROZ CON POLO

25. NORTH AMERICA (MEXICO) –
ARROZ CON POLO
INGREDIENTS:
4 chicken thighs
4 tablespoons salt
2 garlic cloves crushed
1 tablespoon black peppercorns
1 tablespoon olive oil
1 large onion, chopped
2 jalapeno peppers, chopped
2 garlic cloves, chopped
1 ½ cups Valencia rice (or short grain rice)
1 can Hunt’s Diced Tomatoes (This recipe used Spicy Red
Pepper) (14.5 ounces)
2 cups light beer or equivalent chicken broth – may need a
bit more
SEASONINGS:
2 tablespoons dried oregano
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon turmeric
5 saffron threads (optional, but recommended)
Salt and pepper to taste
FOR SERVING:
Fresh limes
Chopped cilantro
Crumbled Cotija cheese
INSTRUCTIONS:
1) Brine your chicken thighs by placing them into a large
bowl. Cover them with water and add 4 tablespoons salt,
2 garlic cloves crushed and 1 tablespoon black
peppercorns. Cover and refrigerate at least 4 hours.
2) Remove chicken and pat dry. Season with a bit of
oregano, paprika, cayenne and garlic powder.
3) Heat a large pan to medium heat and add olive oil. Add
chicken thighs and cook a couple minutes per side.
Remove and set aside.
4) In the same pan, add chopped onion and jalapeno
peppers. Cook about 5 minutes to soften. Add garlic and
cook another minute, stirring a bit.
5) Add remaining seasonings along with the rice and stir.
Cook about a minute, stirring, to very lightly toast the rice.
6) Add tomatoes, beer or broth, and reserved chicken
thighs. Cover and reduce heat to low. Simmer, covered,
for 20-30 minutes, until the rice has absorbed all of the
liquid. If it seems too dry, add a bit more broth and simmer
until it is absorbed and cooked to your liking.
7) Remove from heat and top with sliced limes, Cotija
cheese and chopped cilantro.
8) To serve, squeeze a bit of fresh lime juice over the top
and enjoy!

26. PERU
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AJI DE GALLINA

28. SOUTH AMERICA (PERU) –
AJI DE GALLINA
INGREDIENTS:
1 1/2 pounds chicken breast
4 cups chicken stock
1/2 cup vegetable oil
3 to 4 yellow aji peppers
2 cloves garlic, minced
1 large onion, finely chopped
3 tablespoons chopped walnuts
3 tablespoons grated parmesan cheese
4 slices white bread
3/4 cup evaporated milk
4 yellow potatoes
2 hard-boiled eggs
10 black olives, halved
INSTRUCTIONS:
1) Cook the yellow potatoes in salted water until tender
when pierced with a fork. Let cool, peel, cut into quarters,
and set aside.
2) Place the bread in a small bowl and pour the
evaporated milk over it to soak. Set aside.
3) Place the chicken breasts in a pot with the chicken
stock, and bring to a simmer. Cook for 10 to 15 minutes,
until chicken is just barely cooked through.
4) Set chicken aside to cool. Strain broth and reserve 2
cups.
5) Remove stems and seeds from the peppers. In a
blender, process peppers with the vegetable oil until
smooth.
6) Sauté the garlic and onions with the puréed peppers
and oil, until the onions are soft and golden. Remove from
heat and let cool.
7) Shred the cooled chicken into bite-size pieces.
8) In a blender or food processor, process the evaporated
milk and bread mixture with the nuts and parmesan
cheese until smooth. Add the cooked onion mixture and
process briefly.
9) Return onion mixture to pan, and add 1 1/2 cups of the
reserved chicken stock. Bring to a low simmer, and stir in
the chicken. Heat until warmed through, adding more
chicken stock if the sauce is too thick.
10) Serve over rice, garnished with the yellow potatoes,
slices of hard-boiled egg, and black olives.

29. THAILAND
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BEEF CHILI

31. ASIA (THAILAND) - BEEF CHILI
INGREDIENTS:
2 lbs. ground beef
2 to 3 cups chicken stock
1 large sweet potato, peeled and cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 large zucchini, chopped
1 cup coconut milk
15 oz. tomato sauce
1/4 cup fresh cilantro, chopped
4 green onions, chopped
1 lime, cut into wedges
4 tsp. red curry paste
2 tsp. ground cumin
Sea salt and freshly ground black pepper
INSTRUCTIONS:
1) Brown the beef in a large saucepan placed over a
medium-high heat.
2) Add the curry paste, the cumin and the stock and
stir until well combined.
3) Add the sweet potato, zucchini, and bell pepper.
4) Bring the chili to a boil; then reduce the heat to
low and let simmer for 20 minutes.
5) Stir in coconut milk and tomato sauce. Cook,
uncovered, for 7 to 10 minutes.
6) Let the chili cool for 10 to 15 minutes.
7) Stir in the cilantro and season to taste.
8) Serve topped with green onions and lime wedges.

32. TUNISIA
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SHAKSHUKA

34. AFRICA (TUNISIA) –
SHAKSHUKA
INGREDIENTS:
1 tablespoon chili oil
1 medium onion, chopped
2 ghost peppers, chopped (or use even hotter, like
scorpions, 7 pot or Carolina Reapers)
6 ounces hot chorizo
3 cloves garlic, chopped
1 tablespoon hot chili flakes
1 tablespoon Mexican oregano
½ teaspoon ground cumin
Salt and pepper to taste
1 28-ounce can crushed tomatoes
5 eggs
Queso fresco and chopped herbs for serving
Your favorite hot sauce
INSTRUCTIONS:
1) Heat a 10-inch skillet to medium heat and add
chili oil.
2) Add onion and peppers. Cook them down 6-7
minutes, until they are nicely browned and beginning
to caramelize.
3) Add the chorizo and stir. Cook about 5 minutes, or
until it is cooked through.
4) Add the garlic and cook another minute, stirring.
5) Add the chili flakes, oregano, cumin and a bit of
salt and pepper. Stir.
6) Add the tomatoes and stir it all up.
7) Simmer the sauce for at least 10 minutes or up to
30 minutes to let the flavors develop nicely.
8) With a small spoon, form 5 small indentations for
the eggs. Crack the eggs into the indentations.
Spoon a bit of the sauce over the egg whites to help
them set.
9) Simmer about 15 minutes, or until the eggs
whites have set. Cover if you'd like to speed up the
process.
9) Remove from heat and let sit a couple more
minutes for the yolks to set to your preference.
Top with fresh herbs and crumbles queso fresco.
Serve with crusty bread and your favorite hot sauce.

35. Do You Want To Know How To Choose
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36. Do You Want To Know
More About Immigration?
Carlos Batara
Attorney at Law
Tel: (800) 287-1180
Fax: (951) 929-0782
Email: carlos@bataraimmigrationlaw.com
Web: http://www.bataraimmigrationlaw.com
Helping Immigrants Live And Work Legally In
The United States

37. Carlos Batara
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