Oswald Rivera

Author | Warrior | Teacher

Category: poultry (page 1 of 4)

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 CHCKEN 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...

Pollo Al Gallego – Galician Style Chicken

This recipe is a contribution from our beloved Uncle Phillip. In our family, Uncle Phillip was the black sheep, and he was bigger than life. A von vivant, ladies’ man, and raconteur extraordinaire. And also a fabulous cook. Uncle Phillip was a merchant seaman, and he was a cook aboard ship.… Read more...

Chicken in Green sauce

When I first offered this dish to my posse, the initial reaction was “Green sauce? What the hell is a green sauce?” Well, green sauce has been with us for a while. In Mexican cuisine it’s known as salsa verde.… Read more...

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