When I visit Austin I always like to show off all the great food I have learned to make. This time around I only cooked once which was for my brother’s birthday dinner, and really I didn’t do much work. My mom took care of everything except the green spaghetti.
Easy Hawaiian Chicken – This is a name I gave it because I don’t know what to call it. This recipe comes courtesy of Carlos’ aunt Pati.
Use your favorite cuts of chicken. We used chicken legs. I find chicken on the bone works well because it releases a lot more flavor. Mix your favorite bbq sauce with crushed pineapple and it’s juices and pour over seasoned chicken. Place in a 350 degree oven and bake until chicken is tender and falls off the bone, about 45 minutes to an hour.
You could also make this on the stove top. Season your chicken, brown on all sides, pour your bbq pineapple mixture on top, cover and simmer over medium low heat for about 45 minutes or until tender.
You could also mix bbq sauce and pineapple chunks with it’s juices in a blender. I like to leave little chunks of pineapple.
Green Spaghetti – This is the go to dish to make when feeding an army here in Mexico and it is really simple.
1 lb of cooked spaghetti
4 large roasted poblano peppers, skin peeled
1/2 a block of cream cheese
1 large bottle of Mexican crema
2 chicken knorr cubes
Panela cheese, cubed (optional)
Blend together poblano peppers, cream cheese, and knorr cubes very well in a blender. Poor over cooked spaghetti noodles and add the panela cheese if using. Enjoy! Yes, it’s that easy! For a creamier spaghetti add a little evaporated milk. Regular milk will work fine as well.
A tip when boiling noodles. Salt the boiling water before adding noodles and add a quarter of an onion for added flavor.