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But don't sleep on chicken drumsticks just because you're unsure how to cook them. They're cheap, always available in bulk, and there are tons of delicious ways to prepare them. ... Baked Chicken ...
Picadillo. Picadillo (Spanish pronunciation: [pikaˈðijo], "mince") is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with ground meat (most commonly beef), tomatoes (tomato sauce may be used as a substitute), and also raisins, olives, and other ingredients that vary by region.
Preheat oven to 450 degrees F. Place the drumsticks on a sheet pan and drizzle with olive oil. Top with all but a pinch of the togarashi-sesame spice blend and season with salt and pepper; toss to ...
Preheat the oven to 450°. Set a rack on each of 2 large baking sheets. In a small skillet, toast the paprika, garam masala, cumin, coriander and turmeric over moderately low heat, stirring, until ...
Restaurant in Puebla. Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce called nogada, pomegranate seeds and parsley, and it is typically served at room temperature. It is widely considered a national dish ...
Poblano pepper, egg, cheese. Variations. New Mexico chile, pasilla, meat. Media: Chile relleno. The chile relleno (Spanish pronunciation: [ˈtʃile reˈʝeno], literally "stuffed chile ") [1] is a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a "green chile pepper stuffed with minced meat and coated ...
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Remove the chicken legs from the marinade, wiping off all but a thin layer. Grill the chicken legs over moderate heat, turning occasionally until browned and cooked through, 30 minutes.