Add the chicken and cook half-done. Take the chicken from the sauce. Then add basil to the sauce and cook until the sauce is absorbed. Set aside. 3. Grill the chicken on a barbeque grill or in an oven over moderate heat until done. When it’s done serve with the rest of sauce. 4. Warm your black bean dip and your meat. Put them on top of your tortilla chips. Add the cheese you are using. You can either melt it under the broiler on high 3 minutes or until cheese is melted. You can also microwave them for 30-45 seconds on high power. Layer the chimichurri, sour cream and guacamole on top. Boil for 15 minutes over medium high heat without the lid. Combine gochujang (hot pepper paste), gochugaru (hot pepper flakes), and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be about 2½ cups. Lizano Salsa began as a 1920 recipe concocted by Próspero Jiménez, owner of a bar in Alajuela. According to QCostaRica, when British condiment, Lea & Perrins Worcestershire Sauce, hit shelves Vay Tiền Trả Góp Theo Tháng Chỉ Cần Cmnd.

rica rica sauce recipe