Oswald Rivera

Author | Warrior | Teacher

Category: poultry (page 2 of 4)

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...

Oven Fried Chicken

I love fried chicken, always have. But there’s always the persistent health concern. The more thorough among us worry about the fat content, even when not using hydrogenated oil. Problem is, I was brought up on chicken cooked in fat, either lard or left-over grease my mother would keep in a jar in the fridge.… Read more...

Honey Roasted Chicken

I like cooking with honey. And I have a friend who has access to a genuine beehive. And once in a while he gives me a batch of pure American honey fresh from the hive. There is nothing comparable for creating a marvelous recipe.… Read more...

Kung Pao Chicken

Kung Pao chicken is one of those dishes that has filtered into western cuisine during the last generation or so. When I was a kid and the family would trudge down to the Old Wah Kee restaurant in Chinatown, we would have all the traditional Chinese-American dishes (fried rice, chow mein, egg-drop soup, etc.) We never had Kung Pao chicken.… Read more...

Marinated Turkey

I’m a fan of marinades or, as others would say, marinating. In Puerto Rican cuisine, we marinate pork, as in pernil (roast pork shoulder); veal (as in veal chops a la jardinera); and, our favorite, fish (pescado en escabeche or pickled fish).… Read more...

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