Oswald Rivera

Author | Warrior | Teacher

Category: poultry (page 1 of 4)

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...

CHICKEN WITH OLIVES MEXICAN-STYLE

This recipe came about because my wife presented me with a bottle of Minervois, a famed wine from the Languedoc-Rousillon wine region in France. The bottle is a blend of 60% Syrah grape and 40% Grenache. This particular wine is delightfully aromatic with a violet-tinged nose of black fruit and spice; and rich with prune and cinnamon flavors.… Read more...

Sliced Turkey with Lemon and Capers

What to do with turkey breasts, specifically skinless turkey breasts? The same thing can be said of chicken breasts. We all know by now that turkey can be a substitute for chicken, especially when one gets tired of chicken all the time.… Read more...

Pollo Guisado (Stewed Chicken)

My father called this dish the poor person’s banquet. It is similar to that popular Italian entrée, chicken cacciatore, but with a Puerto Rican boricua slant. What I like about this recipe is that the ingredients can be added or changed to suit the circumstances or the pocket book.… Read more...

Circassian Chicken

I’m into Middle eastern Cuisine. The flavors, the ingredients all fascinate me. In some cases it’s as far from Caribbean cooking as one can find. So I’m always on the lookout for something unique within a Middle eastern venue. And that explains the recipe given today.… Read more...

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