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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.
Natilla, a Colombian derivation of the Spanish custard natillas, is made with milk, cornflour and spices but without eggs. Pastel de Gloria is a puff pastry containing guava jelly or guava paste and sometimes cheese inside, sprinkled with granulated sugar. Postre de Natas, a milk-based Colombian pudding, literally means milk skin dessert. [19]
Arroz con pollo is an aromatic one-pot dinner recipe with homemade sofrito, saffron seasoning, and plenty of vegetables to flavor the chicken and rice.
Aguadito de pollo is a traditional chicken soup in Peruvian cuisine consisting of chicken, cilantro, vegetables and spices. [48] Caldo de Gallina (lit., "broth of hen"), the Peruvian form of chicken soup, is made with whole pieces of chicken instead of chopped or shredded chicken, along with potatoes, egg noodles, and hard-boiled eggs.
In a small saucepan, cover the rice with the water and bring to a boil. Reduce the heat, cover and simmer until the rice is tender, 35 to 45 minutes.
The most complete version is called puchero de tres carnes—"with three meats", pork, beef and chicken. Other ingredients may include a piece of plantain in skin, onion, potatoes, sweet potatoes, carrots, squash ( calabaza ), turnips or parsnips, white cabbage ( repollo ) and typically a type of pasta soup (noodles, fideos ) and rice to ...
In the Colombian capital of Bogotá, ajiaco is typically made with chicken, three varieties of potatoes, and the Galinsoga parviflora herb commonly referred to in Colombia as guascas. [2] In Cuba , it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas .
Working over a bowl, grate the cut side of the tomatoes on the large holes of a box grater; discard the skins. In a very large, deep skillet, heat the olive oil until shimmering.