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A plate of chicken tinga. Tinga (Spanish: tinga de pollo) is a Mexican dish made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, and sliced onions. It is often served on a tostada and accompanied by a layer of refried beans. It can be topped with avocado slices, crumbled cheese, Mexican crema, and salsa.
Poularde is a culinary term for a chicken that is at least 120 days old at the time of slaughter and fattened with a rich diet that delays egg production. [1] [2] In the past it was common to spay the chickens early in life to ensure desirable meat quality, [3] similar to the castration of a capon.
Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Latin America. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables.
Pozole (Spanish pronunciation:; from Nahuatl languages: pozolli, meaning cacahuazintle, a variety of corn or maize) is a traditional soup or stew from Mexican cuisine.It is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa or limes.
Other regions in Mexico add variations, which can include chorizo, pork, shredded chicken, or refried beans, in addition to the classic cheese, salsa, and lettuce toppings. [1] In other instances, the fried masa shape is round, resembling a tostada , with traditional chalupa toppings.
The Catalana, Catalan: Pota Blava, Spanish: Gallina del Prat or Catalana del Prat, is a Spanish breed of domestic chicken. It originates in the area of El Prat de Llobregat in the comarca of Baix Llobregat, in Catalonia in eastern Spain. [8] [5] It may also be called the Catalana del Prat Leonada or Buff Catalana for its golden plumage.
The Castellana Negra or Gallina Castellana Negra is a Spanish breed of domestic chicken.It is a good egg-laying breed, rustic and disease-resistant. It was formerly widely kept and commercially exploited in Spain.
A fajita (/ f ə ˈ h iː t ə /; Spanish: ⓘ), in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. [2] The term originally referred to skirt steak , the cut of beef first used in the dish. [ 3 ]