Pollo en fricasé is a simple fricasee of chicken with typically Caribbean flavors like ham, oregano, cilantro and olives.
Recipe
Pollo en Fricasé
Pollo di Modena
(Italian balsamic-marinated chicken)
This simple recipe for balsamic chicken puts the deep, rich, sweet flavor of balsamic vinegar to good use. The marinade not only flavors the chicken but tenderizes it as well.
Pollo Chilindrón
(Spanish chicken with tomatoes and peppers)
Pollo chilindrón is a wonderful dish from the Aragón region of northeastern Spain that uses red bell peppers, a common ingredient in Aragonese cuisine.
Pollo Asado Colombiano
(Colombian roast chicken with cumin and cilantro)
Colombians make an excellent roast chicken, well seasoned with the flavors of citrus and spice.
Pollo alla Cacciatora
(Italian hunter-style chicken)
Pollo alla cacciatora, or chicken cacciatore in English, is a simple dish that is popular not only in Italy but around the world.
Poisson Cru, or E’ia Ota
(Tahitian lime-marinated tuna)
This famous Tahitian dish is similar to Latin ceviche or Hawaiian poke. It differs primarily in the addition of coconut milk, which softens its flavor.
Poires au Vin Rouge
(French pears poached in red wine)
As a French dessert, poires au vin rouge is a classic and a fine way to finish an autumn meal when pears are in season. Perfect after a dinner of venison, duck or goose.
Podina Chatni
(Indian mint chutney)
Serve this refreshing mint chutney as a condiment for of curries, rice dishes, breads, scrambled eggs, pakora and other appetizers.
Po’e
(Tahitian fruit pudding)
Po'e (POH-eh) is a popular fruit pudding found at all traditional Tahitian tamara'a barbeques. Originally the pudding was wrapped in banana leaves and baked in the fire pit.
Plov
(Central Asian rice pilaf with lamb or beef)
The Uzbek version of rice pilaf, called plov (ПЛОВ), uses lamb, onions, and carrots and is considered the national dish of Uzbekistan.