Pinchos, or pinchos de carne, are a beloved street food in Puerto Rico, inspired by the Spanish tradition of skewered meats but infused with vibrant Caribbean flavors. These kabobs typically feature marinated pork (pinchos de cerdo) or chicken (pinchos de pollo), cubed and grilled to perfection over an open flame or grill. The marinade often includes Adobo and Sazón seasonings, staples of Puerto Rican cuisine, which lend a savory, aromatic depth. Served with a side of bread, sauce, or simply on their own, pinchos are a quick, flavorful bite enjoyed at roadside stands, festivals, and family gatherings.

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Chicken Francese, or Chicken Française, stands as a beloved classic in Italian-American cuisine, renowned for its harmonious blend of tender chicken and a vibrant lemon-infused sauce. The distinguishing feature of Chicken Francese lies in its zestful and tangy sauce, crafted with lemons, chicken broth, and white wine, resulting in a lively and refreshing flavour profile. In this particular version, I’m presenting Chicken Francese atop a bed of guanciale mash, accompanied by crispy asparagus and sweet peppers for a delightful and well-rounded dining experience.

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This is a creamy and wholesome Italian dish which is very easy and quick to prepare. The dish is said to originate from western Sicily in the 19th century with English families, where Marsala wine is produced. A heavy French influence is also suspected together with American influence in the modern version. This will probably explain why Chicken Marsala is more popular in the Unites States than Italy these days. See this article.

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