1First you put some “adobo” to your tenderloins, then cut your peppers julianne style and the onions. Peel and smash the garlic.
2Then put everything in a big bowl together, the chicken,garlic,onion and the peppers and the dry wine and cover the bowl and put it in the fridge for 2 hours.
3Use a big pan or “caldero” put some olive oil and the put everything inside and cover it on a medium tempeture.You will see all the liquids from the veggies and chicken and you are going to wait until the chicken is cooked and tender. then uncover the pan and wait until all the liquid disappear and always stir the chicken so doesn’t get burn, you just want to get some caramel color on the chicken. You can serve this with pasta or white rice and if you like some tostones on the side ( friend plantains)
The trick to perfect scallops is to leave them alone once they hit the pan—they’ll stick to the skillet at first then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan.
Preparing a leg of lamb for roasting is, at first glance, an intimidating task. Don’t be frightened. We show you that with little more than a knife and twine and some time to marinate, the process is easy and rewarding.