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I was going to post this on FMB's chicken thread, but I was too lazy to search google for it. I love this easy to make rojo chicken. Only bad thing is the sodium. It's something I don't make all the time, but when I do it's worth it.
I cube up 2 boneless chicken and pan fry on the stove until all the water dissipates. No need to season since the sauce contains a lot of that itself. Use 3 cans and fill one can up with water and cook on high in a crockpot for 2 1-2 hours. I like to cut up a jalapeño for some heat http://tapatalk.imageshack.com/v2/15...27e0442670.jpg http://tapatalk.imageshack.com/v2/15...95e2e6d220.jpg Great flavor!!!! http://tapatalk.imageshack.com/v2/15...dc75b91c60.jpg |
Quinoa, braised bok choy, and baked chicken breasts.
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What's for dinner? Here's mine... (Part 2)
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http://images.tapatalk-cdn.com/15/04...d079384737.jpg Some of the best shit I ever had. Very spicy, but damn good. As I wipe the sweat from my forehead and suck in my snot I can stop saying "this is damn good" |
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When you mentioned garlic, I thought it might be for you. If you still have the camera out, show the good folks the hunks on garlic in there. |
I've never had Swordfish.
Today I bought some Swordfish. |
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Edit: I just read through the thread and it appears crema is pretty all encompassing, but just the crema I'm used to here in San Diego is runny. |
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Fried food with a side of indigestion.
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