Denisse oller's Posts Tagged 'chicken' (16)

Ingredients:



1 chicken breast

4 avocados (Hass or West Indian type)

1 green onion

1…

Yields 6 to 8 servings

Ingredients:



For the chicken:



48 oz. salt-free chicken stock…

Ingredients:

1 chicken breast

1 green onion

1 whole garlic clove

1 red potato cooked, peeled and…

Photo by Maria Zanganeh

Yields 6 servings

 

Ingredients:



1½ pounds boneless chicken breasts, cut into medium-size…

Yields 4 servings



Ingredients:



For Chicken:



4 pounds of chicken legs and thighs

4…

Yields 8 servings



Ingredients:



1 (3-pound chicken) cut into pieces, clean fat (breast cut into 8 pieces)

1 tablespoon oregano…

This dish is akin to a "Mexican lasagna" with layered tortillas instead of pasta.

Yields 6-8 servings

 …

Yields 16-18 kebabs



Ingredients:



For kebabs:



2 pounds boneless chicken breasts, fat removed, cut into 1½-inch cubes

½ teaspoon salt

2 teaspoons sweet paprika

½ teaspoons ground black pepper…

This chicken roulade can be served as an appetizer or a main course. If you're tired of the same ol' same ol' chicken, this dish will snap you right out of boredom. The versatility of this dish is that you can substitute ingredients, such as chicken for pork, or spinach for Swiss…

This Mexican soup stands out for the variety of ingredients that go into it. There's quite a few stories as to its origins, but the most likely one points to the way soup was prepared in Tlalpan, to the south of Mexico's capital, and which according to legend was improvised for the…

Chef Denisse Oller invites us to taste the traditional rice dish of Spain with a meat variation instead of the traditional seafood version.

Serves 6–8



Ingredients:…

Enchiladas are a Mexican dish that really does reflect the culinary variety of that country. Enchiladas come with all kinds of ingredients and a variety of sauces.



This recipe uses chicken for the filling and ancho chile for the sauce. You can use other kinds of chiles…

We find it all over the Caribbean, with small variations but always the same result, a light and delicious dish, though if eaten to excess it could feel heavy. I'm referring to Pastelón de Yuca, a dish whose origin is the subject of some friendly dispute among…

Serves 6



Ingredients:

1 chicken (3 lbs), with skin, cut into pieces

2 tbsp lemon juice

1/3 cup orange juice, reduced over low heat to ¼ cup

1 tbsp honey

2 tsp salt

¼ cup tequila

1 tsp chipotle in adobo sauce

2 tbsp chopped coriander

¼ cup canola oil



Preparation:

1. Mix the first eight ingredients and spread on the chicken pieces in a glass bowl. Let marinate for…

Mexico's cuisine is considered one of the most distinguished in the world thanks to its large variety of dishes, the complexity of their preparation, distinctive flavors and ancient traditions.



Each state has its specialties: Puebla, in…

Photo by Marisa Zanganeh

Even before the panini fever hit the United States, I already loved these small…