Olives play a unique role in this dish. The olives, garlic, lemon, and thyme flavor the chicken stock used to braise the ...

Burritos and chimichangas both commonly appear on the menu at Mexican restaurants, but they aren't quite the same. Here's what sets the two dishes apart.

Despite its scarcity in Little Rock, paella is one of the most iconic dishes in Spanish cuisine. And while it may have ancient roots ... “Some of my most cherished memories are filled with the aromas ...

A.C.P. stands for "arroz con pollo," Spanish for "rice with chicken ... in GSO set to close Guatemalan chicken chain brings secret recipe to Triad Popular Indian restaurant opening third Triad ...

Guatemalan fried-chicken chain restaurant Pollo Campero is bringing its secret recipe to the Triad with its newly opened Greensboro location. The storefront opened on March 11 at 4269 West Market.

Beans and toast are a classic pairing, but the addition of a few seasonings and herbs can take this traditional meal to a whole new level. Served as an appetizer or a light lunch, our version of ...

Spanish tapas trace their origins to bars in the southern Andalusia region, where a free small tapa—usually a piece of sliced cold meat or cheese—was considered a worthy complement for a drink ...

Method 1. Take a pot and pour olive oil into It, heat up and add the chicken, sear the chicken until it gets a nice brown colour. 2. Add the wine and let it evaporate, add the fine chopped onion ...

Gently simmer the sofito mixture in a frying pan. Once the vegetables have softened, add the blended tomato and reduce on a low heat. Cut the green beans and chicken into small bite-sized chunks ...