tag:blogger.com,1999:blog-5374759176620153903.post2764677571882688235..comments2024-03-09T18:20:30.199-08:00Comments on La Cocina De Nathan: Cuban, Spanish, Mexican Cooking & More: Pollo en Chilindron (Chicken and Pepper Stew)Unknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5374759176620153903.post-16405715947250710042009-05-20T23:27:37.832-07:002009-05-20T23:27:37.832-07:00Mamey,
Thanks for the comments they are always i...Mamey, <br /><br />Thanks for the comments they are always informative :) you should honestly make a Cuban cooking blog, I'd love to learn how you make some of your recipes. Or at least keep them on file in your computer so you can email me some good recipes (like I LOVED YOUR "Salmon a la Vizcaina") it was AWESOME! Even if you can't dedicate much time atleast once a month would be cool (I've been having less time to)<br /><br />I've never cooked with rabbit, I've heard of it in "Fricasse" but I've seen some interesting Spaniard recipes that I think I will give a try instead (the only Cuban one I found doesn't call for marination over night or something and I think for something like rabbit "se tiene que marinar bien pa' quitarle el tufo rraro"Nathanhttps://www.blogger.com/profile/01705907653188301814noreply@blogger.comtag:blogger.com,1999:blog-5374759176620153903.post-78310842326269887862009-05-20T09:58:24.228-07:002009-05-20T09:58:24.228-07:00Hi Nathan: The chilindron we use to make in Cuba, ...Hi Nathan: The chilindron we use to make in Cuba, and continue to make here, is with red wine (for lamb and goat, and red or white for chicken and rabbit). In Cuba chilindron de chivo was often served at Santeria events.Mameynoreply@blogger.com