Rice flavored with chepil (Arroz con chepil) from Seasons of My Heart: A Culinary Journey through Oaxaca, Mexico (page 52) by Susana Trilling
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garlic
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chicken stock
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EYB Comments
Can substitute salad burnet, parsley, watercress, chives, or fenugreek for chepil leaves.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Stuffed fresh green chiles floating on a light tomato sauce (Chiles rellenos de picadillo); Toasted corn stew with rabbit (Segueza de conejo); Spanish chicken stew with capers and olives (Estofado de pollo); White rice with fried plantains (Arroz blanco con plátanos fritos); Light turkey mole (Tesmole de pavo); Chilled chicken wrapped in herbs and banana leaves (Pílte de pollo mazateco); Red bean mole (Molito de frijol colorado); Chicken croquettes with cactus in chipotle sauce (Tortitas de pollo con nopal en salsa de chipotle); Stewed hare in chile sauce (Liebre en adobo); Marinated chicken wrapped in banana leaves (Pílte de barbacoa de pollo); Sol's savory casserole (Cazuela de Sol); Pork loin medallions with cactus fruit sauce (Medallones de lomo de puerco con salsa de tuna)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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