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https://cooking.nytimes.com/recipes/1026321-pollo-a-la-pina-pineapple-chicken?unlocked_article_code=1.2k4.2yx8.qdBQk0Ykm5PJ&smid=share-url
The recipe as written is (I think anyway) pretty spicy, so I modified it a bit, not using all the salsa, but keeping some to use at the table. It calls for guajillo peppers, which we found at a Mexican store.
Dessert is a cocktail with the leftover orange and pineapple juices and rum
The recipe as written is (I think anyway) pretty spicy, so I modified it a bit, not using all the salsa, but keeping some to use at the table. It calls for guajillo peppers, which we found at a Mexican store.
Dessert is a cocktail with the leftover orange and pineapple juices and rum
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= new reply since forum marked as read