Pat the chicken dry with paper towels. Set aside. In a large bowl, combine ¼ cup of the mustard, the vinegar and salt (1 teaspoon of salt per pound of chicken) and stir to mix thoroughly.

EVANSVILLE − As locally owned businesses, especially small mom-and-pop shops, struggle and close all around us, we'd like to take time to point out some of the Evansville area's most unique ...

The stewed chicken in La Casita’s pan con pollo is marinated for 24 hours. Photograph by Ike Allen. The Silver Spring veteran serves what some consider DC’s “archetypal pupusa,” but it’s also notable ...

Priced at $11.49, it's a huge, messy, finger-licking portion of food which could easily make two meals, especially if you accompany it with a tamale, fried plantains, or one of Miranda's cheesy ...

Pan con pavo or pan con chumpe (as Salvadoreans call it) is a traditional dish served around the holidays in El Salvador. It simply translates to “bread with turkey.” ...

Ingredients 2 dried bay leaves 4 bone-in, skin-on chicken breasts (about 2 1/2 pounds) 3 cups long-grain rice 3 tablespoons canola oil 1 large yellow onion, peeled and chopped ...

Neighbors and family alike would visit house-to-house, and at the top of the menu was Panes con Pollo. Chicken was raised in every household, and this was the time to show them off.

Arroz Con Pollo is a hearty classic, perfect for dinner any night of the week. Follow our easy recipe, and you just might be eating it straight out of the pan!

Many steps are involved in the cooking of Pan con Pollo. First is the chicken. It's slowly cooked in whole, bone-on pieces with flavorful seasonings until it's fall-off-the-bone tender.

EVANSVILLE − As locally owned businesses, especially small mom-and-pop shops, struggle and close all around us, we'd like to take time to point out some of the Evansville area's most unique ...