Chicken Recipes and Menus from Saveur Magazine

42 results for "mexican"
Narrow Results You've Selected: Chicken Remove all Source Saveur (33) Big Oven (1) Cooking on the Side (1) Culinary Disasters (1) Delish (1) Show all... Gastronomy (1) Serious Eats (1) Smitten Kitchen (1) We Heart Food (1) fronterakitchens.com (1) Difficulty Easy (23) Medium (11) Course Main Course (22) Soups & Stews (12) Condiments and Sauces (3) Side Dish (3) Appetizers (2) Show all... Beverages (1) Dessert (1) Salad (1) Sandwich (1) Cuisine Mexican (39) Gluten-Free (11) American (2) Southwestern (2) Central/South American (1) Show all... Tex-Mex (1) Season Summer (17) Winter (10) Fall (8) Spring (1) Occasion Backyard BBQ (1) Thanksgiving (1) Technique Fry (9) Grill/Barbecue (5) Roast (4) Slow Cook (4) Stew (4) Show all... Broil (3) Saute (3) Bake (2) Chill (1) Marinate (1) No Cook (1) Poach (1) Topic Recipe (42) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"mexican"; var omni_prop11 = omni_channel+":"+"mexican"; var omni_prop12 = omni_channel+":"+"mexican"; var omni_prop18 = "mexican"; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Chicken"; var omni_prop8 = "Main Ingredient:Chicken"; var omni_pageName="saveur:"+omni_prop12; 04/12/2013 Mole Verde Zacatecano (Zacatecas-Style Green Mole With Chicken) Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic. Issue #138 09/04/2012 Sopa Fría de Aguacate (Chilled Avocado Soup) Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream. Issue #149 12/04/2000 Pollo Relleno This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico. Issue #16 09/20/2012 Pollo en Pipián Verde (Chicken with Pumpkin Seed-Tomatillo Sauce) Chef Iliana de la Vega of El Naranjo restaurant in Austin, Texas, shared her recipe for this classic Pueblan sauce made with pumpkin seeds and tomatillos. Issue #149 09/17/2012 Sopa de Frijol (Black Bean Soup) This long-simmered soup matches spiced black beans with a roasted tomato purée. Issue #149 07/16/2012 Enchiladas de Chile Ajo (Oaxacan Red Chile Enchiladas) These classic Oaxacan-style enchiladas, stuffed with chicken and doused in a sweet chile-and-garlic sauce, come from Iliana de la Vega, chef-owner of El Naranjo in Austin, Texas. Issue #149 07/16/2012 Pollo Pibil (Yucatán-Style Chicken with Achiote) Marinated in a crimson achiote-and-citrus marinade and served with pickled onions, this chicken dish is eaten all over the Yucatán. It gets an additional layer of flavor from the banana leaves that line the inside of the pot, but should you opt not to use them, the result will still be delicious. Issue #149 07/15/2012 Sopa de Chile Ancho (Ancho Chile Soup with Avocado, Crema, and Chile Pasilla) The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado. Issue #149 03/06/2007 Chicken with Pumpkin Seed Sauce This dish is a favorite in Mexico's Yucatán Peninsula—our version adds a few interesting twists. Issue #22 08/30/2008 Easy Chicken Mole Ordinary chicken thighs get a kick with a cumin-ancho chile rub and rich, flavorful sauce. Does Not Apply Source: Delish 07/16/2012 Sopa de Poro y Papa (Potato and Leek Soup) This creamy, rich soup is a favorite in Mexico City. In summer it's usually chilled, like a vichyssoise, but it's also served hot, especially in the cooler months. Issue #149 07/16/2012 Pollo en Escabeche Oriental (Yucatán-Style Chicken and Onion Stew) Delicately spiced, tangy escabeche, a preparation typical of the Yucatán, makes a vibrant marinade and sauce for stewed chicken. The three citrus fruits called for in this recipe approximate the flavor of the Yucatán's sour oranges, which are difficult to get here. Issue #149 06/08/2010 Soft Tacos with Grilled Chicken, Onions and Green Chiles With just 6 ingredients, Rick Bayless turns basic chicken breasts into a classic Mexican dish. Continue... Does Not Apply Source: fronterakitchens.com 04/15/2010 Tequila Lime Chicken Smitten Kitchen took top place in two categories of our 1st Annual Best Food Blog Awards; here’s one of the blog’s many featured recipes. Continue... Does Not Apply Source: Smitten Kitchen 01/25/2010 Chile and Roasted Garlic Grilled Chicken Sweet, tender roasted garlic, hot ancho and guajillo chiles, and a fragrant mix of spices create a mouthwatering rub for succulent grilled thighs. Continue... Does Not Apply Source: Culinary Disasters 01/12/2010 Chicken with Red Rice and Black Beans (Arroz Rojo Con Pollo) This Mexican classic gets color and heat from smoky chipotle-tomatillo salsa. The recipe was adapted from one by Rick Bayless, a contributing editor to SAVEUR. Continue... Does Not Apply Source: We Heart Food 09/27/2009 Garlic-Lime Cornish Game Hens A Mexican-inspired herb and lime mixture makes Cornish game hens especially flavorful when it's rubbed between its skin and the meat. As an added benefit, the small birds roast much more quickly than a whole chicken. Continue... Does Not Apply Source: Cooking on the Side 01/16/2008 Poblano Chiles Stuffed with Beef and Cheese (Chiles Rellenos) We learned an interesting technique with this recipe: leave the seeds inside the chiles so that they'll mingle with the stuffing, adding a little spark of heat. Issue #96 01/16/2008 Mole with Chicken, Pork, and Pineapple (Manchamanteles de Cerdo y Pollo) Manchamanteles, a spicy, stewlike dish from Mexico, is considered to be one of the seven classic moles of Oaxaca. Issue #96 01/19/2007 Zapotec Pumpkin Seed Sauce With its unique blend of beans, pumpkin seeds, and spices, this sauce is a rare treat. Issue #1 « Previous 1 2 3 Next »