Colombian Food Recipes » Chicken

Arroz Con Gandules

admin — Mon, 07 Apr 2008 08:13:38 +0000

Ingredients:
3 cups rice
6 cups water
1 (15 ounce) can green pigeon peas, undrained (gandules)
1 small onion, finely chopped
1 medium green bell pepper, finely chopped
1 garlic clove, minced
1/4 cup coursely chopped pimento stuffed olive
2 tablespoons caper
1/2 cup finely chopped cilantro (fresh)
1 cup chorizo sausage, coursely chopped (crisp, crumbled bacon or cubed, cooked ham may be substituted)
2 tablespoons vegetable oil (or if you use bacon and cook the bacon in a skillet, 2 tbs of the bacon drippings may be substituted)
3 chicken bouillon cube
1 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon salt
5 sprigs cilantro (stems and all)

Directions:
In large, thick pot, heat oil over medium heat. When hot, add the onion and bell pepper.

Saute for 2 mins, then add gandules, chopped cilantro, garlic, capers, olives and chorizo.

Saute for 2 to 3 minutes more, or until onions are translucent and peppers are soft.
Add the water, boullion cubes, cumin, salt, and paprika to the pot Turn heat up a bit, and bring to a boil.

Make sure the boullion cubes are dissolved. Add rice, let boil uncovered for approximately 3 minutes.

Lay the sprigs of cilantro across the top of the rice. Do not clump them together, spread randomly across the rice.

Cover the pot, reduce heat to low, and simmer until rice is tender, approximately 25 minutes. When rice is dry and tender, remove cilantro sprigs, fluff with spoon, and serve.

How visitors found this page:

arroz con gandules recipe

Sancocho De Gallina (Colombian Chicken Soup)

admin — Mon, 07 Apr 2008 06:40:15 +0000

Ingredients:
1 1/2 quarts chicken stock
1 yucca root, peeled and cut into 1 inch cubes
2 plantain, peeled, halved, and sliced into thirds lengthwise
2 red potato, peeling optional, cut into chunks
3 whole skinless chicken breast, quartered with bones left on
2 lemon, juice of
1 teaspoon cumin
6-8 scallion
1 bunch cilantro
salt and pepper, to taste
For the Roux
2 tablespoons all-purpose flour
2 tablespoons butter

Directions:
In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup.

In the remaining 1 ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook.

As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added.

30 minutes prior to the end of cooking, add the cut up plaintains.

10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.

Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge.

Add the roux to the soup and stir to blend well.

How visitors found this page:

recipe for Colombian sancocho de gallina

Easy Chicken Mole

admin — Mon, 07 Apr 2008 06:36:24 +0000

Ingredients:
2 lbs boneless chicken breast
2-3 cups onion
3 tablespoons olive oil
1 orange, zest of
1 green pepper, chopped
1 tablespoon coriander seed
1/2 teaspoon ground aniseed
more dried ancho chile powder
6 peppercorn
3 corn tortilla, torn
2 tablespoons sesame seed
4 teaspoons sugar
3-4 teaspoons cinnamon
1/8 teaspoon ground cloves
2 tablespoons raisins
1/4 cup unsweetened cocoa powder
2 tablespoons chunky peanut butter
4 cups broth
56 ounces chopped tomato
4 garlic clove, smashed
1 teaspoon salt
2 tablespoons oregano
1/4 teaspoon cayenne

Directions:
Fry onions, garlic, seeds (ground and whole), add all other ingredients, stir often and simmer 30 minutes, taste.

How visitors found this page:

Colombia Space Shuttle Chicken

admin — Sun, 06 Apr 2008 10:58:05 +0000

Ingredients:
4 tbl Butter or margarine
1/3 cup Seasoned bread crumbs
1/2 tsp Salt
1/4 tsp Black pepper
3 lb Fryer, cut up
1 x Garlic clove minced fine, or pressed
1/4 tsp Salt
1 pch Black pepper
1/2 tsp Thyme
1/2 cup White wine
Chicken

Directions:
Place butter or margarine in a small bowl. Microwave at high (100%) until melted, 1 to 1 1/2 minutes. Combine crumbs, salt and pepper in a plastic sack Dip chicken pieces in melted butter. Put chicken in the sack, a few pieces at a time, and shake to coat. Place chicken pieces, skin side up, in a 2 quart oblong baking dish, with thickest portions to outside of dish.

Cover with wax paper. Microwave at high (100%) 12 minutes. Rearrange chicken. In a one cup measure, combine garlic, salt, pepper, thyme, onion and white wine. Pour over chicken. Microwave at medium high (70%) until chicken is tender, 14 to 16 minutes.

Makes 4 servings.

Ajiaco

admin — Sun, 06 Apr 2008 10:05:37 +0000

Ingredients:
2 tb Butter
1 ts Cayenne pepper
1 c Unsalted chicken stock
4 Ears yellow corn, shucked,
Sliced into 1-inch thick
Wheels
3 lb Chicken, cut into bite size
Pieces.
2 ts Sweet paprika
1 c Onions finely diced
3 c Milk
2 lg Yucca peeled and cut into
Inch thick dice.
Juice of one lime.

Directions:
Melt the butter in a 6 qt. pot over medium heat. Cook chicken pieces in the butter until no longer pink. Remove chicken with slotted spoon and place in in a bowl. Put onion, garlic, cayenne, and paprika in pot and cook while stirring, until onion is translucent and colored with the paprika. Add stock, milk, yuca, corn, and chicken to the pot. Bring almost to a boil then reduce heat, cover and simmer, stirring every now and then, for about 1 hour, or until yucca is tender. Remove from heat and stir in lime juice. Serve with Cuban or French bread that has been sliced and broiled until golden.
As an alternative frozen corn on the cob will work, as well as fresh frozen kernels. The fresh corn cob seems to impart a nice flavor to this dish. Serves 4.

Ajiaco de Pollo Bogotano

admin — Sun, 06 Apr 2008 09:21:39 +0000

Ingredients:
2 oz butter
3= lb chicken, in serving peices
2 large onions, finely chopped
8 medium potatoes, thinly sliced
3= pts chicken stock
cumin seeds (optional)
6 new potatoes
salt and pepper
2 ears corn, each cut in three
3 tbsps capers
< pt double cream

Directions:
Heat the butter in a heavy casserole and saute the chicken peices with the onion until the chicken is golden. Add the thinly sliced potatoes and the stock. Cover and cook on a low heat for about 25 minutes.

Add the new potatoes and cook for about 20 minutes more, or until chicken and new potatoes are tender. Remove the chicken peices and new potatoes and work the stock through a sieve.

Return stock to casserole. Season to taste. Add the chicken and potatoes, corn and capers. Simmer for 5 minutes.Add cream and cook just long enough to heat through.Serve in deep soup plates with avocado sauce on the side.

How visitors found this page:

Ajiaco

admin — Sun, 06 Apr 2008 09:19:24 +0000

Ingredients:
2 chicken breasts
garlic and onion
chicken stock
12 small yellow potatoes, cut in halves
2 ears of corn, cut in halves
8 medium potatoes, peeled and cut into 5mm slices
1 bunch scallions
1 bunch cilantro
8 T guascas
1 cups of heavy cream
2 T. capers, drained
2 avocados, peeled, pitted and thinly sliced
salt

Directions:
The night before marinate the chicken breasts with garlic, onion and salt. In a heavy 4-liter casserole, put the breasts, add water, cover and cook until the chicken is tender. Transfer the chicken to a platter. Remove the skin from the chicken and discard. Cut the chicken breasts into strips. Cook the yellow potatoes in the casserole with the chicken stock until they start to disintegrate. Add more chicken stock to taste. At this point the soup should be thick and fairly smooth. Add the bunch of scallions, the bunch of cilantro, the sliced potatoes, the guascas, and the corn. When cooked remove the bunch of cilantro and the bunch of scallions. Serve the chicken on soup bowls and pour the soup into the bowls. Pour 3 T. of cream and 1 t. of chopped capers on each bowl. Float the sliced avocado on top. Serves 4.