Classic bar food, Buffalo wings came to us from Teresa Bellissimo, owner of the Anchor Bar in Buffalo, New York. Chicken wings are deep fried and tossed with a spicy, vinegary butter and hot pepper sauce.
Tag: Poultry
Buffalo Wings
Jollof Rice
(West African chicken with rice)
Jollof rice probably originated from rice dishes eaten by the Wolof people of Senegal and Gambia, but its popularity has spread to most of West Africa, especially Nigeria and Ghana.
Jocón
(Guatemalan chicken in tomatillo-cilantro sauce)
Jocón or pollo en jocón is a dish popular with the Mayan population of Guatemala. Chicken is simmered in a tasty sauce tinted a beautiful green by tomatillos and cilantro.
Jerk Chicken
(Jamaican spicy grilled chicken)
Jerk is a method of cooking meats that comes from the original inhabitants of Jamaica, the Arawaks. They roasted meats over fires of pimento wood from the allspice tree.
Jambalaya
(American Cajun-Creole rice with chicken, shrimp and andouille sausage)
A classic of Cajun-Creole cuisine, jambalaya got its start in the French Quarter of New Orleans when Spanish immigrants cooked up a dish similar to their beloved paella from home.
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.
Enchiladas de Pollo y Queso
(Mexican chicken and cheese stuffed tortillas)
Enchiladas are an easy Mexican dish of tortillas dipped in chile sauce and rolled around fillings like chicken, cheese, chorizo, beans, pork, beef, seafood or vegetables.
Oyakodon
(Japanese chicken and egg rice bowl)
In Japan, oyakodon(親子丼) is probably the most popular of all donburi, or rice bowl dishes. The term literally means "parent and child bowl," a reference to chicken and egg in the same dish.
Ayam Goreng Kuning
(Indonesian turmeric fried chicken)
Indonesian fried chicken is first marinated and then simmered in a flavorful mixture of spices and herbs. Only then is it fried to golden, crispy perfection.
Asopao de Pollo
(Puerto Rican, Dominican chicken and rice stew)
This substantial chicken stew, also known as gumbo de pollo, is similar to Puerto Rico’s famous arroz con pollo, only brothier and served in bowls.