Chicken Souse
This poultry meal is served for breakfast, lunch, and dinner in the Bahamas. Chicken parts, onions, potatoes, goat peppers, lime juice, allspice, and butter are used to prepare this dish. The recipe is complete when the potatoes are tender and the chicken has been boiled with other ingredients.
Traditionally, rice, johnny cakes, or hot grits are served alongside chicken souse, which has a reputation for being an effective hangover cure.
Pollo Encacahuatado
The Mexican cuisine pollo encacahuatado is thought to have originated in Puebla. It is composed of chicken cooked in a peanut sauce made with lard, tomatoes, onions, garlic, peanuts, chilies, cinnamon, and chicken stock. Slowly simmering the meat in the sauce until all the flavors are fully incorporated.
After the dish is ready, it is often served in shallow bowls with warm tortillas or rice and beans.
Barberton Chicken
Barberton chicken, also known as Serbian fried chicken, is a local delicacy that originated in Barberton. Before being deep-fried in lard, a whole, fresh chicken is sliced into pieces that are dredged in flour, then eggs, and finally a mixture of breadcrumbs, salt, and pepper.
Belgrade Gardens, a cafe built during the Great Depression by Serbian proprietors Manojlo Mike and Smiljka Topalsky, was the first to serve this chicken dish. Smiljka’s mother taught her the Serbian method of cooking and frying chicken, which has its origins in Serbian cuisine.
Chicken Long Rice
Chicken long rice is a Hawaiian dish with Chinese culinary influences. In a clear chicken broth, vermicelli noodles, ginger, green onions, and chicken thighs are combined to create this dish. Some claim it is a variant of chicken noodle soup with more noodles and less broth.
Chicken long rice may be found in the majority of Hawaiian eateries, and many islanders find it comfortable, especially during cold weather. It is served in shallow bowls as an appetizer or a side dish with lau lau or lomi lomi fish. If desired, soy sauce can be added as an additional seasoning.
Chicken Creole
Chicken Creole is a classic American meal that originated in the Southern regions. The meal is composed of chicken breasts, onions, green peppers, celery, tomatoes, chicken broth, tomato paste, pepper, salt, garlic, rice, and various herbs, including oregano, thyme, marjoram, and basil.
Meat is cooked with onions, peppers, and celery before being boiled with tomatoes, stock, tomato paste, and seasonings. The recipe is then topped with parsley and served over white rice. Chicken Creole is typically served with Tabasco sauce, bread, or a crisp salad.
Cashew Chicken Springfield-Style
When it debuted in 1963 at the Grove Supper Club, cashew chicken prepared in the Springfield manner was an instant hit. In an effort to unite the two cultures, chef David Leong, a Chinese immigrant, changed his country’s cuisine to suit local tastes.
Instead of stir-frying the chicken, he dipped it in batter, deep-fried it, and then covered it with a thicker mixture of soy sauce, chicken stock, and oyster sauce. Typically, the meal is served over rice and topped with crushed cashews and chopped green onions.
Pavochon
Pavochon is the centerpiece of nearly every Thanksgiving meal in Puerto Rico. The dish’s name is composed of two words: pavo, which means turkey, and lechon, which refers to roasted suckling pig. In conclusion, a cabochon is a turkey that has been seasoned and prepared like roasted pork.
The turkey is typically filled with mofongo (a mixture of pork rinds, garlic, plantains, and peppers), but the mixture can also be served as a side dish. Pavochon is recommended with gravy, avocados, or arroz con gandules.
Fricase de pollo
Fricase de pollo is a typical Cuban meal made with chicken. Dark chicken flesh (legs and thighs), garlic, onions, bell peppers, potatoes, olives, bay leaves, tomatoes, chicken stock, and spices like cumin, coriander, turmeric, and oregano are typically used to prepare the dish.
The beef is simmered with the remaining ingredients in tomato sauce until the potatoes are thoroughly cooked. After preparation, fricasé de pollo can be eaten alone or with rice or Cuban bread to sop up the sauce. Although this is the most typical way to prepare fricasé de pollo, there are several variations, and every cook likes to make their own small adjustments to the recipe.
Chicken Maryland
Chicken Maryland is an American meal consisting primarily of fried chicken from the South with cream gravy. The gravy is commonly created with a blend of flour, chicken stock, heavy cream, salt, and pepper. Although there is no clear recipe, it is still debatable whether chicken should be coated with flour, batter, or eggs and breadcrumbs.
Even the renowned Escoffier included a recipe for Maryland-style chicken in his cookbook, Ma Cuisine. In England, battered chicken pieces are fried and served with a corn pancake with battered and fried pineapples and bananas on the side, however, in Australia, chicken Maryland refers to a complete chicken leg with thigh and drumsticks.
Country Captain
The Anglo-Indian country captain is a stew of curried chicken served over white rice and garnished with raisins, currants, and almonds. It is frequently believed to as the first fusion cuisine ever created. One of Franklin D. Roosevelt and George S. Bush’s favorites.
In the 1950s, when recipes began to appear in abundance in newspaper columns and cookbooks, Patton, the country captain became known as a Southern classic.
Curry Duck
Curry duck is a popular meal in the Caribbean, particularly in Trinidad and Tobago. Muscovy duck is utilized in this style of curry, which is traditionally raised by many island villagers. Traditionally, the meat is marinated with a mixture of salt, pepper, cumin, curry powder, hot peppers, cilantro, scallions, onions, and garlic.
After preparation, curry duck is typically eaten alongside rice or roti. This savory meal, which is largely influenced by Indian cuisine, is also the subject of various local competitions on the island.
Chicken Vesuvio
Chicken Vesuvio, named after the Mount Vesuvius volcano near Naples, is a specialty of Italian-American restaurants in Chicago. The recipe is composed of chicken on the bone, potatoes, olive oil, white wine, garlic, and oregano, with green peas as a garnish.
Moreover, lemon juice is a prominent element in chicken Vesuvio dishes. In Chicago, this cooking method is occasionally applied to various meals, such as steak Vesuvio, pork chops Vesuvio, and even potatoes Vesuvio.
Amish Chicken
The classic American poultry dish is Amish chicken. Chicken, flour, garlic powder, heavy cream, paprika, water, salt, and pepper are combined to create this dish. The chicken is coated with flour and seasonings before being smothered with a mixture of cream and water.
The mixture is baked until the exterior becomes golden and crisp. The recommended accompaniments for Amish chicken have mashed potatoes and a fresh salad.
Chicken Divan
The chicken divan is a rich casserole consisting of chicken, almonds, broccoli, and Mornay or hollandaise sauce. It was the hallmark dish of a New York restaurant called the Divan Parisienne in the 1950s, hence the name.
Chef Anthony Lagasi, who got an award for his creativity from the New York Chatham Hotel, created the dish. The recipe may also be enhanced with cheese, white wine, mushrooms, or water chestnuts, and it is advised to serve it with bread and salads.
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