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Caldo de pollo (Spanish pronunciation: [ˈkaldo ðe ˈpoʎo], lit. 'chicken broth') is a common Latin American soup that consists of chicken and vegetables.. What makes this soup different from many other versions of chicken soup is that alike the Brazilian canja, caldo de pollo uses whole chicken pieces instead of chopped or shredded chicken.
Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region.
"Picadillo" was not always made with beef; "picadillo de ave" was a minced fowl with white sauce. Pasteles de pollos y pichones (chicken and squab pastry) was made as a savory pie with alternating layers of chicken and squab with a picadillo of minced veal, bacon , ham fried in lard with onion, mushrooms, apples, artichokes, tomatoes, and a ...
The influential cooking book 1080 recetas de cocina by Simone Ortega (first published in 1972) became a hit in Spain, remaining as of 2019 the third best-selling book ever in the history of the country after Don Quixote and the Bible. [44]
Pastel de chucho: An pie made from stingray and plantains Polvorosa de pollo Caracas version of chicken pot pie made with pâte sablée: Pastelitos: Fried puff pastries, famously a specialty of the Venezuelan Andes. These are made with wheat flour dough, and filled with, for example, cheese and chicken. Usually pastelitos are eaten at breakfast ...
Arroz con costra (Crusted rice), so named because it is covered with an egg crust. [56] Arroz a la valenciana – Latin American and Filipino adaptation of the Valencian style of cooking rice, uses annatto instead of saffron; Arroz con gandules – Latin American (Caribbean) adaptation; Arroz con pollo – Latin American adaptation with chicken
There are not many purely vegetarian dishes in the region. Some traditional vegetable-based dishes are pisto manchego (a local equivalent of ratatouille [10]), pipirrana [] (a salad of onion, tomato, and cucumber), asadillo de la Mancha [] (roasted red peppers), and gazpacho viudo (widower gazpacho, or gazpacho made with bladder campion leaves).