Oswald Rivera

Author | Warrior | Teacher

Category: poultry (page 1 of 4)

SAUTEED CHICKEN WITH GARLIC

This is what my Uncle Phillip called one of them “Frenchy-fied” dishes, Sauté Dauphinois. It’s nothing more or less than  Sautéed Chicken with Garlic. So, want to impress family and friends? Tell ’em to come over for Sauté Dauphinois.… Read more...

ISRAELI CHICKEN WINGS

I am a partisan of chicken wings. My wife makes them dredged in flour and then fried. The other way is to use bread crumbs instead of flour. Each method has its following. So, I’m always on the lookout for good and unique recipes for this favorite.… Read more...

POLLO EMPANANDO – BREADED CHICKEN

In our family, Pollo Empanado or Breaded Chicken has long been a favorite. It’s one of the poultry recipes that is featured in my first cookbook, Puerto Rican Cuisine in America (Running Press). Over the years we have experimented by using such ingredients as soy sauce, mustard, and salad dressing for dipping the chicken.… Read more...

PESTO CHICKEN

This is my personal recipe for Pesto Chicken. I guess you could call it Pesto Chicken Nuyorican style. It’s different from other pesto chicken recipes in that we use a whole chicken, cut up, and not chicken breasts as is done in most recipes.… Read more...

GRILLED BORICUA CHICKEN WINGS

I like grilled chicken wings, as you can view in my post of 09/04/18, where I grilled chicken wings Asian style. Today I’m preparing what I call Boricua Chicken Wings. And it’s one of the most delicious and easiest way to prepare chicken  on the grill.… Read more...

COQ AU VIN

Once in a while I like to indulge in classic cooking. By that I mean French Continental fare. Coq au Vin is in that vein. , A French stew where chicken is braised in red wine to yield a  rich sauce filled with mushrooms and small pearl onions.… Read more...

PUERTO RICAN TURKEY STUFFING

Thanksgiving is around the corner again. Turkey time! But, as we all know, it’s the stuffing that makes the bird memorable. If the stuffing sucks, so does everything else. Thus I’m again posting a recipe that I did on 2013 for Thanksgiving.… Read more...

BASIC STEAMED CHICKEN – REDUX

Back on 06/04/10 I did a post on Basic Steamed Chicken. It was a recipe I had utilized for years in terms of preparing a good steamed fowl. That being said, I’m always on the lookout for recipes that may enhance or improve on the original.… Read more...

GRILLED CHICKEN WINGS

Labor Day has passed. But that doesn’t mean we can’t continue grilling anymore. The weather is still hot in some parts; and the grill can still get some use. Like in this recipe for chicken wings. Normally, we make chicken wings Nuyorican style with the usual condiments: oregano, garlic, salt, pepper, and olive oil, all crushed in a mortar and then used as seasoning.… Read more...

POLLO CON ACHIOTE – ACHIOTE CHICKEN

Achiote is one of the most popular condiments in Puerto Rican Cuisine. It is simply annatto seeds cooked in olive oil. It’s most common use used is as a coloring, particularly in rice, where the achiote gives the grains that bright orange color so definitive to us rice lovers.… Read more...

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