results for "chicken"
Soups & Stews
Locro, which is also made with beef, is always served as a main course, with rice.
This traditional Spanish soup is served in the dead of winter; it warms the heart as much as the body.
During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown.