​Our Eating Around the World adventure has taken us to El Salvador.​ Off I go on a search for recipes that I think my family will love, one where the ingredients are easily available.

I found this recipe, and at first glance I thought it was too simple, I kind of thought that it would not work, but not only did it work we absolutely loved it. It is a dish where you place everything in a saucepan all at once and just let it cook for 30 minutes. 

​Now I served it with pearl cous cous, which is not something you would serve it with in El Salvador, but it worked so well together. The sauce here is more of a broth, than a sauce, and as we love soups, this was perfect.

You can use just chicken drumsticks or just chicken thigh cutlets or a combination of the two.

This is a great mid week meal, simple, I think quite healthy, definitely something I will be making again and again.

​Recipe adapted from deliciouselsalvador.com

Serves 4-6

4 tablespoons olive oil
1.5kg chicken drumsticks or thigh cutlets
1 medium onion, chopped
3 large garlic cloves, finely chopped
2 large red capsicums, seeded, cut in thick strips
900g Roma tomatoes, chopped
12 Spanish pimento stuffed olives
1 sprig of fresh thyme
1/2 cup finely chopped coriander
1/4 cup of water
2 teaspoons chicken stock powder
Salt and black pepper to taste


Heat the oil in a large saucepan or cast iron pot over a medium heat. Add in all of the ingredients and stir well to mix it all up. Bring to the boil, cover and simmer for 30-35 minutes or until the chicken is cooked through, stirring every now and then for even cooking and to ensure nothing sticks to the bottom of the pot.

Taste for seasoning and serve with pearl cous cous.

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​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella

Recipe adapted from mybestcocktails.com/ 

Makes 1

21ml golden rum
14ml orange liqueur
21ml orange juice
7ml lime juice
​
Fill a tall glass with ice.

Pour in all the ingredients.
​
Decorate with a slice of an orange.

To save the recipe to your favourites go to www.whatscookingella.com/san-salvador.html 
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​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella

On our eating around the world adventure we made it to El Salvador. I came across this drink and instantly new this is something my kids will love. 

This is something that you sip with lunch and then enjoy the fruit salad afterwards for dessert. It really is perfect on a warm summers day where you enjoy a barbecue outside and serve this instead of a heavy dessert for the kids (and adults).

This also goes by other names like Agua de Ensalada or Fruit Salad Drink, but it is simply a fruit salad water. I find it is far better than store bought juices or cordials.

This is one of those recipes where you can add your favorite fruits, so play around with the flavours, you can also add herbs like mint. In the original recipe she added lettuce to the mixture, I wasn't game enough to try it, so I left it out, but even cucumber could work.

I prefer to keep the juice as natural as possible without adding too much additional sugar. But if you want it sweeter, simply add more sugar. If your fruit is super sweet, you may find you don’t want to add any sugar at all. The sweetness is controlled by you.

Give this a try now that the warm weather is here. ​

​Recipe adapted from latinaish.com 

Serves 10-12

1 x 850g can pineapple slices in 100% pineapple juice
1 mango, peeled
3 oranges
2 Granny Smith apples
Juice of 1 lemon
6 cups cold water
1/3 cup sugar
1/2 tsp. salt
​
Put the lemon juice into a large mixing bowl or punchbowl.

Dice the apples into small pieces. Stir the diced apple into the lemon juice as you go along, to stop the pieces from browning.

 Peel the mango. Dice the flesh. Add to the bowl.

Open the can of pineapple. Pour the juice into the bowl. Dice the pineapple slices and add to the bowl.

Squeeze the juice of 2 oranges, pour into the bowl. Dice the remaining orange and add it to the bowl.

Transfer the contents of the fruit and liquid to a large pitcher or a punchbowl, it does make a large quantity.

Add 6 cups of water.

Add the sugar and salt. Stir. 

You can drink this immediately, but it tastes best if you put it in the fridge for at least 2 hours, and even better if you can wait until the next day. 

Serve cold.

To save the recipe to you favourites go to www.whatscookingella.com/refresco-de-ensalada.html 
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​​​​​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella