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The meat-based stew, thickened with gourd seeds, [2] can be made with beef or chicken (beef is more common in urban centers) [3] it includes in traditional recipes tomatillo, tomato and hot chili. Guatemalan restaurants in the United States usually consider the dish to be of Maya origin. [4] It is a popular street food in Guatemalan cities. [5]
Subanik, meat and vegetable stew in spicy sauce [3] Kak'ik, turkey soup with chili; Caldo de res or cocido, beef and vegetable soup; Caldo de gallina, hen soup; Jocón, chicken stewed in a green sauce; Hilachas, shredded beef meat in a red sauce; Güicoyitos rellenos, stuffed zucchini; Pollo a la cerveza, chicken in a beer sauce; Pollo guisado ...
Petén (from the Itz'a, Noj Petén, 'Great Island') is a department of Guatemala.It is geographically the northernmost department of Guatemala, as well as the largest by area – at 35,854 km 2 (13,843 sq mi) it accounts for about one third of Guatemala's area.
Yields: 6-8 servings. Prep Time: 50 mins. Total Time: 1 hour 55 mins. Ingredients. 1 (4-pound) chicken, cut into 8 pieces (backbone discarded) 1 1/2 tsp.
View Recipe. Panko breadcrumbs make this healthy lemon-garlic chicken super-crispy on the outside, while a bit of mayonnaise amps up the juiciness of the thighs.
1 1 / 2 lb boneless skinless chicken thighs, cut into 1-inch pieces; 1 / 4 cup flour; 8 oz sliced mushrooms; 2 cup baby carrots; 1 small onion, chopped; 14 1 / 2 oz fat-free reduced-sodium chicken ...
The project, founded in 1994, started with over 300 Guatemalan workers and 12 scientists. The first work carried out was at Topoxte, an island within the lake of Yaxha. Here you find the only exposed architecture of the Maya Postclassic period in the whole Petén Basin. One of the temples, so called Temple C, was near to its collapse.
Fried-chicken fans routinely drive hundreds of miles from Nebraska or Iowa to a Guatemalan fast-food restaurant in West St. Paul. That's no surprise, since devotees are also known to bring home ...