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Roast the poblanos directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool.
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Add the chicken and toss to coat; let stand at room temperature for 15 minutes. Meanwhile, in a small bowl, mix the yogurt, lemon juice, cayenne, crushed red pepper and the remaining 1 tablespoon ...
In a large bowl, toss the chicken wings with the olive oil and season with salt and pepper. Arrange the wings on a wire rack set over a large, sturdy baking sheet.
The cazuela is a typical dish of Chile. The most common types are made of chicken or beef, but there are also other types made from pork, lamb and turkey. One of the most important facts about Chilean cazuela is that it is made by cooking all the ingredients separately and uniting them when serving in the plate.
Araucana, Kollongka or Mapuche Chicken: Endemic to southern Chile, known by their light blue/green eggs. Caldillo de almejas: Clam soup [ 9 ] (“caldillo” is a clear thin soup). Chupe de locos : A rich stew made with the loco or Chilean abalone, served with bread and baked in clay pots or “Paila de greda”
Pastel de choclo ("corn pie" or "corn cake") is a South American dish made from sweetcorn or choclo. It is similar to the pastel de elote found in Mexican cuisine and to the English corn pudding . The filling usually contains ground beef , chicken , raisins , black olives , onions , or slices of hard boiled egg . [ 1 ]
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