The national dish of Poland, bigos is an amazing melange of meats and sausages slowly braised over a bed of mellow sauerkraut.
Tag: Braising
Bigos
Imam Bayildi
(Turkish stuffed eggplant braised in olive oil)
Imam bayildi means "the imam fainted." Legends abound as to how it got this name. Some say he fainted at the extravagant use of olive oil. Others say he swooned at its delightful flavor.
Fesenjan
(Persian chicken in pomegranate-walnut sauce)
Fesenjan is special occasion food in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian Sea.
Ratatouille
(French braised eggplant, tomatoes and basil)
Ratatouille is a famous dish from the Provençal region of southern France. It is a perfect dish for late summer when tomatoes, eggplant and zucchini are in season.
Pollo Guisado
(Dominican, Puerto Rican stewed chicken)
This delicious dish of chicken stewed with vegetables is an indispensable part of Dominican cooking. Puerto Ricans devour it too!
Pollo Encebollado
(Central American chicken simmered with onions)
Chicken smothered with onions, or pollo encebollado, is a popular homestyle dish throughout Central America. It's an incredibly easy dish to make and full of flavor.
Pollo en Fricasé
(Caribbean chicken fricassee)
Pollo en fricasé is a simple fricasee of chicken with typically Caribbean flavors like ham, oregano, cilantro and olives.
Pollo di Modena
(Italian balsamic-marinated chicken)
This simple recipe for balsamic chicken puts the deep, rich, sweet flavor of balsamic vinegar to good use. The marinade not only flavors the chicken but tenderizes it as well.
Pollo alla Cacciatora
(Italian hunter-style chicken)
Pollo alla cacciatora, or chicken cacciatore in English, is a simple dish that is popular not only in Italy but around the world.
Plantain Porridge
(Nigerian plantain and vegetable stew)
Plantain porridge is a Nigerian vegetable stew made with the starchy cousin of common bananas.