Chicken Durango Food
CHICKEN DURANGO
Not for butter phobes! This is one of the best tasting and easiest dishes you'll ever make. I got the recipe from my friend Cindy but she doesn't know where she got it. I have yet to meet a person who doesn't love this. Serve with a big loaf of crusty bread and/or mashed pots.
Provided by Suzy Mags
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients except chicken.
- Place chicken in a baking dish skin up.
- Pour sauce over chicken and marinate for 3-4 hours.
- Bake uncovered at 350 for one hour or so.
DURANGO CHICKEN
This is from the state in Mexico where I grew up. It leans more towards Spanish (as opposed to pre-Hispanic Mexican) cuisine.
Provided by Mexi-Rosie
Categories Poultry
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Fry the chicken pieces in hot oil,until browned. Set them aside.
- In the same oil sauté garlic and onion. Once they are shirred and translucent, add the ham and chorizo and simmer until chorizo is cooked.
- Add tomato, sugar, cloves, cinnamon, nutmeg and pepper and cook until liquid reduces somewhat.
- Add chicken, raisins and almonds.
- Douse with the sherry, reduce burner heat and simmer until chicken is well cooked.
Nutrition Facts : Calories 584.9, Fat 15.3, SaturatedFat 2.3, Cholesterol 19.7, Sodium 598, Carbohydrate 30.7, Fiber 2.4, Sugar 17.3, Protein 11.5
LUBY'S CAFETERIA CHICKEN DURANGO
Make and share this Luby's Cafeteria Chicken Durango recipe from Food.com.
Provided by Molly53
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound chicken breasts until they are 1/2" thick.
- Mix spices with plain breadcrumbs; set aside.
- Dust chicken with breadcrumbs, dip in milk, then dip chicken breast back in seasoned bread crumbs.
- Heat oil in frying pan.
- Place chicken in heated fry pan.
- Fry breast on medium heat until golden brown.
- Remove chicken breasts and place on heatproof serving tray.
- Spread each breast with 1 1/2 Tablespoon of tartar sauce.
- Place ham on chicken followed by a slice of Swiss cheese.
- Place chicken in oven or microwave just long enough to heat and melt cheese.
- Serve with you favorite salad or side vegetable.
CHICKEN DURANGO
I'm trying my hand at Freezer Cooking and this is one of the recipes I have tried (so far!). This smells so fantastic when it's cooking! Tangy and savory. In fact, by the time I had it on plates, it seemed as if it was gobbled down, thus, no picture (as of yet!). The next time I make it, I will be faster! I should mention...
Provided by Sea Sun
Categories Chicken
Time 55m
Number Of Ingredients 6
Steps:
- 1. Combine all ingredients except the chicken in a small bowl. Put the chicken into a labeled 1 gallon freezer bag and pour ingredients over it.
- 2. Put the chicken into a labeled 1 gallon freezer bag and pour ingredients over it and freeze.
- 3. Thaw ingredients overnight in fridge. Place in a 9x11 inch baking dish treated with nonstick cooking spray.
- 4. Bake uncovered at 325 degrees for 45 minutes.
DURANGO
Make and share this Durango recipe from Food.com.
Provided by Gay Gilmore
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Shake with ice, strain over ice cubes into an Old Fashioned or Collins glass.
- Top with seltzer water and garnish with mint.
Nutrition Facts : Calories 36.5, Fat 0.1, Sodium 0.8, Carbohydrate 8.6, Fiber 0.1, Sugar 8.5, Protein 0.5
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- Pound chicken breasts until they are 1/2" thick. Mix seasoned salt and pepper with bread crumbs; set aside. Dust chicken with breadcrumbs, dip in milk, then dip chicken back in breadcrumbs.
- Place chicken in a heated fry pan with just enough vegetable oil to cover the bottom of a pan. Fry breasts on medium heat until golden brown. Remove chicken breasts and place on serving tray. Spread breasts with tartar sauce. Place ham on chicken.
- Top ham with a slice of the Swiss cheese. Place chicken Durango in oven or microwave just long enough to heat and melt cheese. Serve with your favorite salad or side vegetable. To help even the cooking time, I highly recommend pounding out the chicken breasts and making them thinner. If you are trying to save calories, this helps you feel like you have received a larger piece of meat than you actually have.
TYPICAL FOOD OF DURANGO: THE 10 MOST POPULAR DISHES | LIFE ...
From lifepersona.com
Estimated Reading Time 7 mins
- Drunk hens. Although it is a northern state, Durango is not a border state and has managed to maintain some of the culinary elements that were introduced during the colonial era.
- Caldillo Duranguense. This meal consists of a light broth prepared with fillet of beef, onions, garlic, tomatoes / tomatoes and chili peppers. It was the favorite food of the Mexican hero Pancho Villa.
- Mostachones. They are baked confections made of milk, sugar and nuts. Usually a paste is made with these ingredients, plus vanilla, butter and baking soda; You can add nuts or pine nuts.
- Pancho's Whiskers. Durango is the birthplace of Pancho Villa and one of the typical desserts of the region is known by its name; This is because they are sweet elongated and have a mustache.
- Flame Cheese. This meal consists of cheese cooked over the flames with a high-grade liqueur, and mixed with chorizo and sweet peppers or sliced poblano peppers.
- Fruits and Fruit Cards. The ates or cajetas are preserved fruit pastes; Durango is well known for these fruit pastes. At the end of their traditional preparation without refrigeration they end up looking like a hard jam or a soft rubber pill.
- Duranguenses Enchiladas in Nut Sauce. The enchiladas of this state are prepared in a similar way to the rest of Mexico. But its peculiarity is that it is served with a walnut sauce, either peanut or almond, instead of traditional sauces made from chili peppers.
- Chicharrones de Vieja. This meal consists of frying different parts of the goat. Old rillettes grew out of the need to make the most of the animal; Both the skin and the hooves had different uses, so they started using the edible part of the goat to make old rillettes.
- Discada. It consists of different types of roast meat served with tender onions, chorizo and tortillas. Usually used beef, pork, sausage and bacon.
- Roast of Weddings. It is a stew prepared with pieces of pork cut into cubes and a sweet and sour sauce. In addition to pork, its preparation includes several types of chiles (broad, mirasol, tree and puya), orange juice, white bread and spices such as thyme, cumin, oregano and laurel.
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