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
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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The most popular Mexican table sauce.
Diana Kennedy calls Salsa Verde the most popular of the Mexican Table Sauces, and it couldn't be easier to make nor more versatile in how it can be used, let me show you how.
RECIPE & SOURCES LINK:
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???? RECIPE:
???? Videos & Sources mentioned:
▪ The Essential Cuisines of Mexico by Diana Kennedy:
▪ My street food video:
▪ Mexican cooking class video:
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INGREDIENTS LIST
- 8 tomatillos
- 1 serrano pepper (or jalapeno), stem cut off
- 1/4 white onion
- 1 garlic clove
- Handful of cilantro
- Salt to taste
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USEFUL KITCHEN GEAR
????Thermapen Thermometer:
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???? Salt Pig:
⚖ Scale:
???? Budget 8-inch Chef's knife:
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???? Cast iron griddle:
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0:00 What is Salsa Verde
2:13 Step by step recipe
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
Using Ancient Tools To Make Traditional Mexican Chicken Mole | Passport Kitchen | Epicurious
Chef Saúl Montiel from Cantina Rooftop in New York returns to Epicurious for the next installment of Passport Kitchen, this time building the complex flavors of a traditional mole poblano from over 30 ingredients.
Follow Chef Saúl on Instagram at @chefsaulmontiel and @CantinaRooftop
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Producer: Jonathan Bang
Director: Maria Paz Mendez Hodes
Director of Photography: Charlie Jordan
Editor: Phil Ceconi
Host: Saul Montiel
Sr. Culinary Director: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinty
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
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Copy and Recipe Editor: Vivian Jao
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Supervising Editor: Eduardo Araújo
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Pati Jinich - How to Make Carnitas
Pati is making her family's version of carnitas, a braised pork dish that almost any Mexican family has a recipe for that is passed down through the generations. After it finished cooking, the very tender meat is shredded with a fork and typically served in fresh corn tortillas as tacos. The recipe is available here:
Tinga Poblana, the spicy and smoky meat filling that makes great leftovers.
Tinga Poblana, what a wonderful phrase. It's a popular shredded meat filling in a smoky and spicy tomato sauce that originated in Puebla, Mexico. Use it for tacos, tortas, or tostadas. Keep some in your fridge and you'll be able to make amazing meals in no time.
???? RECIPE Link:
???? Join our Cooking Community:
???? Videos & Sources mentioned:
▪ Essential Cuisines of Mexico by Diana Kennedy:
▪ Authentic Mexican by Rick Bayless:
???? Music by Epidemic Sound (free 30-day trial - Affiliate):
---
CONNECT WITH ME ON SOCIAL
???? Instagram:
???? TikTok:
???? Twitter:
---
USEFUL KITCHEN GEAR
????Thermapen Thermometer:
???? Budget Whetstone for sharpening:
???? Salt Pig:
⚖ Scale:
???? Budget 8-inch Chef's knife:
???? Nicer 8-inch Chef Knife:
???? Magnetic Knife Rack:
???? Cast iron griddle:
???? Baking Sheet:
???? Wire Rack:
???? Saucepan:
???? Woodcutting board:
---
0:00 Spicy & smoky sauce intro
0:38 Tinga Poblana background
1:23 Step by step recipe
4:57 Taste test and thoughts
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
DIANA'S BLOG - ENCHILADAS VERDES
Deliciosas Enchiladas