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Super easy chicken with tomatoes in an Italian style. Lots of garlic and basil on the go here. As part of the HOW TO COOK GREAT NETWORK - http://www.howtocoogreatfood.com Also take a look at our channel for other great cooking genres. And look at the websites for in detail recipes, gallery and cooking tips. http://www.howtocookgreatethiopian.com http://www.howtocookgreatjamaican.com http://www.howtocookgreatcurry.com http://www.howtocookgreatfilipino.com https://plus.google.com/+howtocookgreat/posts and many more - see you again soon. Food from the Med include Italian, Spanish, Greek and from Portugal. It also include many of the smaller island countries such as Malta. This huge region of cooking is diverse and even covers many Arabic influences due to historical events. So it is not just pasta, pizza,tortilla or hummus. As rich as the day is long let us see how many wonderful dishes we can serve up for you. Pizza.pasta,lasagne.pesto.olive oil,olives.hummus,greek food,piella,spanish food,lamb,roast pork,calzone,penne,spaghetti,vongole,tuna,pollo,pomodori,tonno,ragu,pasta sauce,salad,riso,mozzarella,halumi,arabic,grilled,grill.beef steak,fried chicken,fried fish
Back to a basic Puerto Rican recipe. Every Puerto Rican cooks differently, and in this video I show you how I make my stewed chicken or "Pollo Gisado." I prefer to use skinless and boneless and chicken, and I am not afraid to use different spices in addition to my sofrito... so the chicken is full of mouth watering spanish and latin flavors. Puerto Rican Sofrito video: https://youtu.be/qKU4Kj0ywsM Link to Simple Sunday Afternoons channel: https://www.youtube.com/channel/UCwhNdnBlzwsuWHbH4EEqRfg eMail: firstname.lastname@example.org Simple Sunday Afternoons PO Box 190895 San Juan PR 00919-0895 Volume 1/4 tsp (teaspoon)=1 ml (milliliter) 1/2 tsp=2.5 ml 3/4 tsp=4 ml 1 tsp=5 ml 2 tsp=10 ml 1 tbsp (tablespoon) = 1/2 liquid ounce=15 ml 2 tbsp = 1 liquid ounce= 30 ml 1/4 cup= 60 ml 1/3 cup= 80 ml 1/2 cup= 120 ml 2/3 cup= 160 ml 3/4 cup= 180 ml 1 cup = 8 liquid ounces=240 ml 2 cups = 16 liquid ounces =1 pint=460 mil 3 cups=700 mil 4 cups =1/4 gallon= 0.95 lb Weight 1/4 ounce= 7 gr (grams) 1/2 ounce= 14 gr 3/4 ounce=21 gr 1 ounce= 28 gr 2 ounce= 57 gr 8 ounce (1/2 lb)=227 gr 16 ounce (1 lb)=454 gr 35.25 ounce (2.2 lb)=1 kg (kilogram) Temperature 200ºF=95ºC 225ºF=110ºC 250ºF=120ºC 300ºF=150ºC 325ºF=165ºC 350ºF=175ºC 375ºF=190ºC 400ºF=200ºC 425ºF=220ºC 450ºF=230ºC 475ºF=245ºC
Village food factory now PATREON https://www.patreon.com/user?u=8828184
Mexican Chicken Stew Recipe - Chicken Stew - Spicy Chicken Stew As part of the HOW TO COOK GREAT NETWORK - http://www.howtocookgreatfood.com Also take a look at our channel for other great cooking genres. And look at the websites for in detail recipes, gallery and cooking tips. http://www.howtocookgreatethiopian.com http://www.howtocookgreatjamaican.com http://www.howtocookgreatcurry.com http://www.howtocookgreatfilipino.com https://plus.google.com/+howtocookgreat/posts Mexican cuisine is a style of food which is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, cooking developed after the Spanish conquest of the Aztec Empire. The basic staples remain the native corn, beans and chili peppers but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices. While the Spanish initially tried to superimpose their diet on the country, this was not possible and eventually the foods and cooking techniques began to be mixed, especially in colonial era convents. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in the north, Oaxaca, Veracruz and the Yucatan Peninsula. Mexican cuisine is highly tied to the culture, social structure and its popular traditions, the most important example of which is the use of mole for special occasions and holidays, particularly in the South region of the country. For this reason and others, Mexican cuisine was added by UNESCO to its list of the world’s "intangible cultural heritage". Mexican cuisine is complex, as complex as any of the great cuisines in the world such as those of China, France and Turkey. It is created mostly with ingredients native to Mexico as well as those brought over by the Spanish conquistadors, with some new influences since then. Native ingredients include tomatoes, squashes, avocados, cocoa and vanilla, as well as ingredients not generally used in other cuisines such as various edible flowers, vegetables such as huauzontle and papaloquelite or small criollo avocados, whose skin is edible. European contributions include pork, chicken, beef, cheese, various herbs and spices and some fruits. Tropical fruits such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the center and south of the country.It has been debated how much Mexican food is still indigenous and how much is European. However, the basis of the diet is still corn and beans with chili pepper as a seasoning as they are complimentary foods. chicken stew chicken stew with potatoes best chicken stew simple chicken stew recipe chicken stew recipe indian chicken stew recipe video how to make chicken stew chicken stew recipe slow cooker how to make chicken stew thick easy chicken stew simple chicken stew recipe easy moroccan chicken stew recipe real simple chicken stew recipe
As we all know, there is the hard chicken and the soft chicken. In Cameroon, we usually use the hard chicken. So I decided to stick with that though it takes longer to cook. First, clean, cut, wash and boil your chicken by using a pot or pressure cooker along with a teaspoon of salt, 2 cubes of maggi, onion and some of my fresh spices until tender. Add water as it dries off until tender. Next, open your can/cans of whole tomatoes and put in the blender with some of my fresh spices and blend. put some canola oil in the pot and chopped some onion; when the oil is hot and ready put the onion as well together with the blended tomatoes. Add a pinch of salt and be mindful with the salt and maggi you already have in the chicken. Cook for 20-30 minutes and add your mixed vegetables (peas, carrot, whole kernel corn, green beans & lima beans). At this point, if the sour taste is gone you can add the water from the chicken or another cup of water, stir and cook again for another 20 minutes and stir to taste. Lastly, turn the chicken into the sauce and stir to taste with just the right amount of water as shown in the video. You have made yourself a pot load of stew with different staple food to choose from. ENJOY!
CHICKEN ITALIAN STYLE - Chicken stew - Easy Chicken recipes
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