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Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Chicken

Cilantro Garlic Sauce with Chicken

October 4, 2019 by Pilar Hernandez 1 Comment

Versión en español

This blog post is sponsored by Nestlé® Carnation. The content and opinions expressed here are mine.

Cilantro Garlic Sauce with Chicken

I love publishing quick, savory recipes that solve the dilemma of a delicious, but time-intensive dinner or lunch. Today, I’m doing that and also introducing you to Nestlé Carnation Evaporated Milk, a product that has made my life easier and my recipes tastier!

I’m so excited about the new Carnation Evaporated Milk packaging, now in a re-closable container – and in three new varieties – that makes it possible to easily refrigerate for quick, convenient use in everything from savory dinners to morning coffee. You can still find it in the same aisle at the supermarket (baking products at my regular Kroger) to have as a staple in your pantry/fridge. It only needs refrigeration once opened and lasts for up to 10 days.

I grew up in Chile, where evaporated milk is ubiquitous and used for vegetable creams, sauces, and desserts. Have you ever tried evaporated milk bread puddings? They are excellent.

In Peru, the use of evaporated milk is also widespread. For this recipe, I took some inspiration from the traditional Peruvian dish Ají de Gallina, which uses evaporated milk and water crackers (to thicken).

I love using Carnation Evaporated Milk in sauces and soups. The concentrated flavor (it has less water) complements our Latin flavors very well and adds richness. It is one of the secret ingredients in my pantry. See recipe and tips on the Carnation website.

Cilantro Garlic Sauce with Chicken
In addition to the new packaging for Carnation Evaporated Milk, they have also launched a Lactose-Free Evaporated Milk and Almond Cooking Milk. They suit a range of diets/preferences (vegan, gluten-free and organic) and open up a world of possibilities and ways to add flavor to meals.

Carnation Evaporated MilkI hope you enjoy this Cilantro Garlic sauce; if you don’t eat chicken, you can use the same sauce with noodles or as a salad dressing. It is very versatile and, if you want to add heat, you can add half a seeded jalapeño, serrano or poblano.

Cilantro Garlic Sauce With Chicken

Serving Size: For 4 people
Cooking time: 30 minutes

Ingredients:

  • 4 Chicken Thighs
  • 3 Garlic Cloves
  • 1 Cup of Carnation Evaporated Milk
  • 1 Tablespoon Oil
  • 2 Cilantro Bundles (about 2 cups of leaves, washed, without stems)
  • 4 Water Crackers
  • Oil, Salt, and Pepper

Directions:

  1. In a medium skillet, heat a tablespoon of vegetable oil over medium-high heat.
  2. Dry the chicken pieces with a paper towel and cook them with the skin touching the bottom of the pan for 5 minutes. Season with salt and pepper; turn over; season with salt and pepper again and cook for three more minutes. Cover the pan and cook over medium heat for 8 -10 minutes, until the chicken is fully cooked.
  3. In a blender, place the Carnation Evaporated Milk, garlic, oil, salt, pepper and cilantro leaves. Process until you get a sauce. Add the water crackers. Blend until smooth.
  4. Move the cooked chicken to a plate, clean the skillet, and pour the sauce into it. Cook over low heat; it will thicken. Return the chicken and serve immediately.
  5. If you want a thinner, creamier sauce, add more Carnation Evaporated Milk.

Cilantro Garlic Sauce With ChickenCilantro Garlic Sauce With Chicken Cilantro Garlic Sauce With Chicken Cilantro Garlic Sauce With Chicken

Cilantro Garlic Sauce with Chicken

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Filed Under: Chicken, Home Page - Highlight, Peruvian Food

Ají de Gallina, Peruvian Recipe

March 22, 2019 by Pilar Hernandez 8 Comments

Versión en español

Ají de Gallina, Peruvian RecipeI love this traditional Peruvian chicken dish Ají de gallina is creamy and easy to make, perfect for dinner guests.

Yesterday, an American couple came, and I served this ají de gallina with white rice and green beans sautéed in butter. Simple and delicious. The whole menu was very Peruvian, and for dessert, I made another old recipe on the blog: Lucuma Tres Leches.

You may also be interested in the recipe: Peas and Carrots Chicken Stew or Pollo Arvejado.

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Ají de Gallina, Peruvian Recipe

Ají de Gallina, Peruvian Recipe

★★★★★ 4.3 from 4 reviews
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Savory
  • Method: Stewed
  • Cuisine: Peruvian
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Description

A great introduction to Peruvian cuisine.


Scale

Ingredients

  • 3 whole chicken breasts
  • 8 slices of bread without mold
  • 1 cup chicken broth, save from cooking the chicken
  • 2 large onions, chopped into cubes
  • 1 cup of evaporated milk
  • 2 tablespoons of Philadelphia cream cheese
  • 2/3 cup of walnuts
  • 1/2 teaspoon of turmeric
  • 1/2 jalapeño pepper, without seeds
  • 1/3 cup of Parmesan cheese
  • salt and pepper
  • Hard boiled egg and black olives to garnish, optional

Instructions

  1. The day before or in the morning cook the chicken in cold water with salt, pepper, and celery or parsley for 25 minutes. Let cool and store about 2 cups of broth. Shred the cold chicken into small pieces, 3×1 cm.
  2. Brown the onion in a big skillet or pot with 1 teaspoon of oil, on medium high heat, 6-8 minutes.
  3. In the blender put the bread, chicken broth, turmeric, cream cheese, Parmesan cheese, evaporated milk, sauteed onions, walnuts, green pepper, salt, and pepper. Blend until you get a creamy sauce, try and adjust the salt.
  4. Heat the chicken in the sauce, adjust the consistency with the evaporated milk or with chicken broth.
  5. Serve hot, garnish with the hard-boiled egg slices and black olives.

Recipe adapted from the Peruvian cookbook by Emilio Peschiera.


Keywords: Chicken recipe, quick, easy

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

aji-gallinapollo desmenuzadoAjí de gallinaAjí de gallina, Peruvian recipeAjí de Gallina, Chilean Recipe

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Filed Under: Chicken, Entrees, Peruvian Food, Savory things

Chilean Chicken Soup, Cazuela de pollo

February 22, 2019 by Pilar Hernandez 1 Comment

Versión en español

Chilean Chicken Soup, Cazuela de pollo

Chilean Chicken Soup “Cazuela de Pollo” is a very common dish in Chilean houses and each family has its favorite secrets and ingredients, so feel free to modify it to your liking.

I’ve never been a friend of soups, give me creams of vegetables all year, but soups not much. And my uncles, who always instead of helping caused more discord with their jokes, they had me one summer, when I was 6 years old, convinced that the soup was made with seagull instead of chicken and of course there was no way to make me eat it.  Now as an adult, I wonder how seagull soup will taste like?

This soup is eaten year-round, in summer has fresh corn and green beans or peas. In winter, rice or polenta is added. The potatoes, the squash, and the minced parsley on top are always present.

The photos of this recipe were taken by my friend Kane. Thanks, Kane !!!

You may also be interested in the recipe: Chilean Corn and Beef Pie.

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Chilean Chicken Soup, Cazuela de pollo

Chilean Chicken Soup, Cazuela de pollo

  • Author: Pilar Hernandez
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Stove-cooked
  • Cuisine: Chilean
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Description

One of the most traditional Chilean soups, a favorite with the kids.


Scale

Ingredients

  • 6 chicken parts, 3 drums, and 3 thighs, you can use bone-in breast meat too
  • 1 chopped onion
  • 3 carrots, can be grated or chopped into large pieces
  • 2 fresh corns, cut into 6 pieces
  • 1 pound of winter squash (kabocha or similar) cut into 6 equal pieces
  • 6 medium peeled potatoes
  • a strig of celery, parsley, and oregano tied all together
  • 3 peeled garlic cloves
  • 1 teaspoon cumin
  • 2 handfuls of green beans or peas, optional
  • 3 handfuls of rice (washed), optional

Instructions

  1. In a large pot with a thick bottom, heat 1 tablespoon of oil over medium-high heat. Dry the chicken with paper towels. You can leave it with or without skin. Season with salt, pepper, and cumin. Brown both sides for 3 minutes each side. Take the chicken to a plate.
  2. In the same pot add the onion and grated carrot. Cook stirring for 4-6 minutes, until the onion is barely browned. Add garlic and rice if using, and cook for a minute.
  3. Return the chicken to the pot and add the potatoes, squash, the herbs, corn, carrot in pieces and cover with boiling water, calculate 1 1/2 – 2 cups per person, in this case between 2 1/2 liters.
  4. Wait for it to boil, lower the heat to medium-low to simmer gently for 15-20 minutes. Cover. If foam forms, remove with a spoon so that the broth is clear.
  5. Add the green beans or peas cook for five more minutes.
  6. Verify that the potatoes and the rice are cooked, adjust the seasoning with salt and pepper.
  7. Serve hot, place on each plate a piece of squash, corn, and chicken, and sprinkle with finely chopped parsley or cilantro.

Keywords: Chilean Cazuela de pollo, Chicken soup

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Chilean Chicken Soup, Cazuela de pollo

Cazuela de Pollo, Chilean Chicken Soup

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Filed Under: Chicken, Chilean Poultry, Chilean recipes, Entrees, Home Page - Highlight, Popular Posts, Savory things, Soups

Juicy Stove Top Chilean Chicken Thighs

January 18, 2019 by Pilar Hernandez 1 Comment

Versión en español

Juicy Stove Top Chilean Chicken Thighs

Last week we had Chilean friends over for dinner, and I wanted to do something fast because I had only a couple of hours to do everything, including setting the table and cleaning the bathroom! With traditional Chilean flavors, these Juicy Stove Top Chilean Chicken Thighs fill the bill perfectly.

I served them with mashed potatoes, a salad, and a Chilean wine. For dessert this Apple Galette, and I was ready. We had a good time. What is your favorite dish to make for mid-week guests?

You may also be interested in the recipe: Chicken with mushrooms.

Juicy Stove Top Chilean Chicken Thighs

for 4-6 people
Ingredients:

  • 8 chicken pieces (I used 4 legs and 4 thighs)
  • 1 onion in half moons
  • 2 cloves of finely chopped garlic
  • 2 bay leaves
  • 1/2 teaspoon cumin
  • 2 cups of vegetable or chicken broth, wine or water (or a combination)
  • salt and pepper

Preparation:

  1. In a large skillet, heat one tablespoon of oil over medium-high heat. Dry the chicken with a paper towel and season with salt and pepper. Brown chicken pieces 4 minutes per side. Take out to a plate.
  2. In the same skillet, add the onion and cook for 5 minutes. Add the garlic and cumin, cook stirring for 1 minute.
  3. Add the broth and lower the heat to medium. Scrape and release everything stuck in the pan. Return the chicken to the pan, add the bay leaves. Let boil. Lower the heat to low and cook covered for 20 minutes.
  4. Remove the bay leaves before serving. Serve hot with mashed potatoes or rice.

Juicy Stove Top Chilean Chicken Thighs

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Filed Under: Chicken, Chilean Poultry, Chilean recipes, Home Page - Highlight, Savory things

Chicken Chop Suey

July 13, 2018 by Pilar Hernandez 1 Comment

Versión en español

Chicken Chop SueyFor months, I wanted to make this Chicken Chop Suey, mainly because here in Houston they do not prepare it with the vegetables that we are used to in Chile. And I get nostalgic.

My family was not one to go out to eat at restaurants, but my husband’s family was, and his grandfather used to invite us “all the grandchildren” to eat at the Chang Cheng restaurant with some frequency. And of course, the Chicken Chop Suey was de rigueur.

Reading different recipes from Asian bloggers I saw that they recommend softening the chicken with bicarbonate, this gives it the soft, almost velvety texture of traditional Chinese restaurant food. I tried it, and I liked it, so I included it in the recipe.

You may also be interested in the recipe: Easy Mongolian Beef.

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Chicken Chop Suey

★★★★★ 5 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Main Dishes
  • Method: Stove-cooked
  • Cuisine: Chilean Chinese
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Description

Chop Suey the Chilean way.


Scale

Ingredients

  • 2 half boneless chicken breasts
  • 1 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoon of soy sauce
  • 2 teaspoons oyster sauce
  • 1 tablespoon of mirin or rice wine or chicken broth
  • 1 teaspoon of sesame oil, optional
  • pepper and 3/4 cup of water
  • 1 tablespoon of oil
  • 2 cloves of finely chopped garlic
  • 2 bundles of scallions (8-10)
  • 1 large carrot or 2 medium carrots
  • 1 medium broccoli
  • 2 cups of bean sprouts
  • peeled almonds and toast, optional (I forgot to buy them)

Instructions

  1. Cut the chicken into horizontal slices and bite-sized pieces as seen in the photo. Sprinkle with the baking soda and mix with your hands, let stand for 15 minutes, no more because it loses texture. After the 15 minutes, wash well and pat dry the chicken with paper towels.
  2. Prepare the sauce, mix the cornstarch with the soy sauce, stir. Add the oyster sauce, mirin, sesame oil, pepper, and water. Stir well.
  3. Cut the broccoli into pieces and cook al dente: 2 minutes at high in the microwave. Cut the scallions into 4-5 cm long pieces. Cut the carrot into thin sticks.
  4. In a large skillet or wok over medium-high heat, heat the oil, add the garlic cook 1-minute stirring. Add the onions and cook 2 minutes. Add the chicken and cook stirring for 3-5 minutes, until the chicken isn’t pink. Add the vegetables and the sauce.
  5. Cook stirring 2-4 minutes. Taste, adjust the seasoning, and serve with rice.

Notes

Recipe adapted from Recipe Tin Eats.

Keywords: Chicken chop suey

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden


Chicken Chop Suey

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Filed Under: Chicken, Home Page - Highlight, Savory things

Back to school lunch ideas and Japanese Bento

May 25, 2018 by Pilar Hernandez 2 Comments

Versión en español

Back to school lunch ideas and Japanese bento ideasBack to school lunch ideas: Here in Houston, we just started the school year, and now I have to send two school lunches every day. We have negotiated a Solomonic solution with my kids. They have a very Chilean passion for bread, so one week they take three days of the week a sandwich, following week only two days and the rest is hot or cold food from home. Still, figuring out what to send is not easy for me.

I’m NOT a morning person so the school lunches …. they have to be simple, and if involving homemade food, it must already be pre-made.

This year the pressure is higher because my youngest is in pre-K, where the teachers are more involve and check if the kids eat or not their food. Also, I know the teachers because I worked with them in the school garden so I feel the lunches should be on the healthy side. In short, when Laura offered me to try MOMables subscription with ideas for easy weekly meals for children, my answer was an immediate YES. They also sent me the Easylunchboxes kit, so I had no excuse, and I can tell you what a BIG difference it makes to have adequate packaging, it almost makes me want to make lunches in the morning. Primarily because I do not have to go looking for six different containers and lids in the morning and my kids have loved the variety of lunches this year.

The weekly lunch menus Laura provides on her plans are excellent; I love how easy the recipes are, with unprocessed fresh food and all the provided alternatives for allergy sufferers, and picky kids like mine. If you want to get a sample of the weekly menus or get many great lunch ideas, do not miss this recipe index. If you lack inspiration, this plan is THE solution, well organized, and easy to follow. Try it for yourself!

In 2018 the requested lunch for finals week was Japanese Bento. I was happy to deliver. I sent a Salmon teriyaki, a Chicken teriyaki, and a Japanese omelet.

What is the favorite lunch snack for your kid to take to school? Do you pack the lunches the night before? Did Back to school lunch ideas article help you brainstorm?

* These are my personal opinions, I received no money for writing this blog post originally published in 2014. I was given the Easylunchboxes containers and a subscription to MoMables to learn more about their weekly menus *
Back to school lunch ideas and Japanese Bento ideas

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Filed Under: Beef, Chicken, Entrees, Fish, Kids' food, Savory things, Vegetables

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