How To make Diana's Mexican Style Chicken
2 2 1/2 lb. frying chickens
cut up 1 qt Water
1 Bay leaf
2 Cloves garlic :
crushed
Few peppercorns 1 tb Salt
1 c Onion chopped
1/4 c Oil
28 oz Can Italian plum tomatoes
OR 4 fresh tomatoes, Chopped 2 sm Cn green chili peppers :
- chopped Black pepper 1/2 ts Oregano
4 Cloves garlic -- finely
Mashed
Poach chicken pieces until almost tender, about 15 minutes, in 1 quart well-seasoned water. (I add chicken base, basil, oregano and rice wine) Add bay leaf, 2 cloves of garlic, peppercorns and salt. Let chicken cool in broth. Saute onion until golden in hot oil in a dutch oven. Add the tomatoes and chiles. Season the sauce with salt, pepper, and oregano. Add 2 cups reserved chicken stock. Boil 5 minutes, add mashed garlic, and correct the seasoning. Place chicken in baking dish, pour all of the sauce over it, cover, and bake in a 350F oven for 15 minutes, until bubbly. Recipe By : Concord Hospital Admitting Cookbook, Concord NH
How To make Diana's Mexican Style Chicken's Videos
My Moms Stuffed Pepper Recipe | The Golden Balance
#shorts
My Moms Stuffed Pepper Recipe????????
For 3 large bell peppers:
1 cup medium grain rice
Washed and soaked for 1 hour
2/3 lb ground beef
2 tbsp ghee or oil
1/3 cup water
1 tsp cumin
1 tsp garlic powder
1 tsp all spice
1 tsp safflower or paprika
1/2 tsp black pepper
1.5 tsp salt
Cover in water
1/4 cup tomato paste
8 cloves of garlic Pounded with 2 tsp salt
2 lemons
2 tsp dried mint
Oaxaca's cuisine: the cradle of Mexican food
Mexican food has the distinction of being one of the world’s most popular cuisines. Famous from Texas to Tokyo for its tacos and burritos. The authentic dishes have conquered minds and palates, but Mexican food is far richer than just tacos.
CGTN’s Alasdair Baverstock travels into Mexico's sierra mountains to bring us more.
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Diana's Roasted Red Pepper Chicken Sandwich
We will be posting the new address for the recipes soon.
On this episode of the CookingWithDiana Cooking show we will be showing you another Quickie sandwich idea for your left over front the Garlic Chicken Cutlets with a Parmesan Breading recipe and our Roasted Red Pepper recipe. These two recipes make a delicious Sandwich, perfect for a picnic, camping, tailgating, lunch, dinner anything try this sandwich once and i bet you find yourself making the chicken cutlet and Red Pepper recipes just to have the sandwich. Hope you enjoy these quickie ideas we do these to give you ideas and options.
Enjoy!!
Diana
Take your steak to a whole new level!
Who doesn't love a juicy, slightly charred steak, served up with a mountain of chips (or saute potatoes if you're feeling posh) and some nice green veg!
It's one of my favourite weekend dinners, and it's made even better with the addition of one of these delicious sauces (ok, one is a garlic butter, but that works fab too!).
Most of these sauces can be made while your steak is resting, so your steak will be perfectly rested and ready to serve when that sauce is ready.
Free printable recipes are available on our site:
------Video Contents------
00:00 - Intro
00:30 - Peppercorn Sauce
01:44 - Red Wine Jus
02:56 - Mushroom Sauce
04:06 - Diane Sauce
05:17 - Garlic Butter
06:21 - Blue Cheese Sauce
07:15 - See You Next Time
#CookingShow #Recipe Sauces
Rick Bayless Carnitas
Right this way for golden, luscious pork carnitas ????
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In my way of thinking, there are three ways to turn out pork carnitas.
First, there’s the professional version, made in places (often taquerias) devoted almost exclusively to carnitas, and this is the standard bearer. Cooks break down whole pigs into their primal cuts and lower them into copper cauldrons of very hot lard where they crackle and bubble and fry as the temperature of the lard drops to a gentle roil in which the meat coasts to a golden tenderness over the next several hours. That method is hard to replicate at home (huge caldron of lard, primal cuts of pork, intimate knowledge of perfect temperatures), but it is the one that turns out classic carnitas texture and flavor.
The second way—the method I call “home-style”—is really easy, utilizing slabs of bone-in pork shoulder (or country ribs) cooked at a moderate temperature in a closed moist environment until nearly tender, then uncovered and roasted in a hot oven until all the liquid evaporates and the meat browns delectably in its own rendered fat.
The third—and I’ll admit that this isn’t a common approach—transforms the first method into something doable at home. Like the second approach, the meat is pork shoulder (or country ribs). But like the first, it’s cooked in lard, giving it that incredible texture only achieved by cooking meat submerged in its own fat. But the lard isn’t frying-temperature hot as at the beginning of classic carnitas preparation. Instead, just as if I were making traditional French duck confit, I cook the pork slowly in its fat until tender, then brown it when I’m ready to serve. This technique is very useful in a restaurant kitchen where heating/browning individual portions is necessary. This method takes longer (though you’re not really tending it), but the outcome is worth it.
HOW TO MAKE CHICKEN SOPES (sopes de pollo) - Easy Recipe
Learn how to make those sopes de pollo (chicken sopes) with a delicious shredded chicken mixture and tomato salsa. Top your Mexican sopes with lettuce, onions, cream, cheese and drizzle them with sauce.
Get the full recipe & tips here ???????? :
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Music:
Bubinga by Quincas Moreira
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