Season the chicken on all sides with salt and pepper. In a large sauté pan over medium-high heat, heat the oil. Add the chicken and brown until golden on all sides, about 7 minutes. Transfer to a ...
Place the chicken breasts, chicken stock, thyme, marjoram, dried parsley, cumin, and chili powder in a soup pot or slow cooker. Simmer for at least 3 hours. (Don't make the mole until the chicken is ...
ORANGE COUNTY, Fla. — A chef from a Texas border town is bringing authentic Tex-Mex to Kissimmee. “We’re trying to bring some great flavors of Mexico here to [the] Orlando [area],” says Chef Ivan Ruiz ...
Regional Mexican mole de frutas use seasonal fruit for lighter, fragrant, vibrant sauces. This mole de guayaba that I make for my Día de Muertos ofrenda combines fruity guajillo chiles with blistered ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback