Chef Isabel
Pollo al Ajillo Andaluz
Andalusian pollo al ajillo fries bone-in chicken deep gold, then finishes it with slowly browned garlic, bay and fino, leaving a sharp, glossy sauce made for bread.
Recipe Archive
Main Dishes
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
3095 recipes
Culinary Explorer
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Recipes
Chef Isabel
Pollo al Chilindrón
Pollo al chilindrón belongs to Aragón: browned chicken braised with jamón in peppers and tomato cooked dark and sweet, until the meat is tender and the sauce clings rather than runs.
Chef Graziella
Pollo al Latte
Chicken braised in milk until the curds turn golden and cling to tender meat in a sauce that tastes like nothing else. The technique defies logic. The result silences doubt.
Chef Graziella
Pollo al Mattone
Tuscan farmhouse chicken pressed flat under terra cotta until the skin crackles like parchment and the meat stays impossibly juicy. The weight does the work. You stay out of the way.
Chef Lupita
Pollo al Pulque
Hidalgo and Tlaxcala's hacienda braise: chicken cooked low in fermented maguey pulque with pasilla, tomato, and herbs until the sauce turns the color of wet earth and the meat slides off the bone.
Chef Graziella
Pollo alla Cacciatora Toscana
Hunter's chicken as the Tuscan hills have always known it: bronzed chicken simmered with red wine, tomatoes, olives, and the herbs that grow wild along the roadsides. There is no cream. There never was.
Chef Graziella
Pollo alla Diavola
Tuscan grilled chicken, flattened and rubbed with olive oil and peperoncino, cooked over live fire until the skin crackles and the meat stays impossibly juicy. The devil is in the restraint.
Chef Graziella
Pollo alla Ligure
From the terraced hillsides above the Ligurian coast, where small black olives and wild herbs grow in the same salt-tinged air. Chicken braised with the restraint that defines this narrow stretch of Italy.
Chef Graziella
Pollo alla Romana con Peperoni
The chicken of Roman summers, braised with sweet peppers until both surrender to each other. This is Ferragosto on a plate, the taste of August in the Eternal City when the whole country stops to eat.
Chef Graziella
Pollo Arrosto Ripieno della Domenica
The Sunday roast chicken of Italian home cooks, stuffed with bread, prosciutto, sage, and the bird's own liver. Golden skin that crackles, meat that yields to the fork, a meal that means family has gathered.
Chef Lupita
Pollo Asado Sonorense al Carbon
Sonora's mesquite-grilled spatchcocked chicken, marinated in achiote, sour orange, and lime, charred over open flame and served with the giant flour tortillas only the north makes right.
Chef Isabel
Pollo con Aceitunas a la Sevillana
Sevilla braises chicken with a dark, sweet onion base, dry white wine, almonds, and green olives added near the end, so the sauce turns silky and savory without taking on bitterness.
Chef Lupita
Pollo en Caldo de Ángeles
Puebla's Santa Mónica chicken, simmered gently and served in a pale almond broth scented with saffron, bread, cinnamon, clove, and the disciplined hand of convent cooking.
Chef Lupita
Pollo en Chilate Guerrerense
Guerrero's Costa Chica builds chilate from chile costeño, guajillo, and pasilla oaxaqueño, thickened with corn masa and ladled over poached chicken. The savory plate of Cuajinicuilapa's Afro-Mexican kitchens, the third root cooking Mexico only began to count in 2020.
Chef Isabel
Pollo en Escabeche Manchego
Castilla-La Mancha's chicken in escabeche is browned, then gently braised with wine vinegar, onion, garlic, bay and peppercorns, then rested a full day so its sharp liquor settles.
Chef Lupita
Pollo en Frutas Chiapaneco
Chiapas highland chicken in a spiced tomato broth with pear, peach, plantain, raisins, and almonds, the sweet-savory Sunday cazuela that knows exactly where it comes from.
Chef Lupita
Pollo en Mole Costeño Afromestizo
From the Costa Chica, the Afro-Mexican coast of Guerrero and Oaxaca, a brick-red mole built on chile costeño, toasted sesame, almond, and fried plátano macho, ladled over chicken the way the women of Cuajinicuilapa have always made it.
Chef Lupita
Pollo en Naranja Agria Yucateco
Yucatán's weeknight chicken, bone-in pieces braised in naranja agria, garlic, and pimientas until the citrus reduces around the meat. Pickled red onions on top, warm tortillas on the side, habanero whole in the pot for perfume.
Chef Isabel
Pollo en Pepitoria
Castile's golden chicken guiso gets its body from a fine majado of almonds, saffron, fried bread, and cooked egg yolk. Pound it smooth, then let it thicken the sauce gently.
Chef Isabel
Pollo en Salsa de Almendras
Andalucía's almond chicken turns toasted nuts, fried bread, garlic, and slow-cooked onion into a silky sauce that clings to browned chicken, rich enough for Sunday and plain enough for home.
Chef Lupita
Pollo Encacahuatado Afromestizo Jarocho
Jarocho Veracruz's encacahuatado: chicken drowned in a glossy sauce of toasted ground peanut, ripe tomato, and chile guajillo, fried down in pork lard. The third root of Mexican cooking, on the plate where it belongs.
Chef Lupita
Pollo Encacahuatado Veracruzano
Veracruz's Sotavento chicken in rust-red peanut sauce, built from toasted chile ancho, chile chipotle seco, jitomate de bola, acuyo, and cacahuate fried in manteca until thick enough to coat the spoon.
Chef Graziella
Pollo in Potacchio
A farmhouse braise from the Marche, where rosemary, garlic, white wine, and a whisper of tomato transform a simple chicken into something that proves restraint honors the bird.
Chef Lupita
Pollo Mongol Mexicalense
Mexicali's signature Cantonese-Mexican stir-fry: velveted chicken, ginger, scallions, and dried chile de arbol in a glossy soy-and-Maggi sauce, eaten over rice or rolled into a Sonoran-style flour tortilla.
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