Colombian chicken recipes are a delightful journey of flavors and textures. Each dish has its own unique story, from the smoky aroma of Pollo a La Brasa to the comforting warmth of Sancocho De Pollo. If you’re looking to bring these vibrant tastes into your kitchen, you’re in for a treat. Let’s explore some mouthwatering options that will surely elevate your meals. Get ready to add some Colombian flair to your culinary repertoire.
Pollo a La Brasa (Peruvian-Style Roast Chicken)
Pollo a La Brasa, or Peruvian-style roast chicken, is a dish that has gained immense popularity not only in Peru but also across Latin America and beyond. This flavorful dish combines the juiciness of roasted chicken with a bold marinade that infuses the meat with delicious spices and herbs. Traditionally, it’s cooked over a charcoal rotisserie, which gives it that distinctive smoky flavor, but it can easily be adapted for home ovens or grills.
The beauty of Pollo a La Brasa lies in its versatility and vibrant flavors. The marinade typically consists of a mix of garlic, spices, and vinegar, creating a mouthwatering experience that pairs perfectly with sides like French fries or a fresh salad. Whether you’re hosting a gathering or simply enjoying a family dinner, this dish is sure to impress with its savory, juicy chicken and aromatic spices.
Ingredients (Serves 4-6)
- 1 whole chicken (about 3-4 pounds)
- 4 cloves garlic, minced
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon cayenne pepper (adjust to taste)
- ½ cup white vinegar
- ¼ cup vegetable oil
- 1 tablespoon soy sauce
- Juice of 1 lime
Cooking Instructions
- Prepare the Marinade: In a bowl, combine minced garlic, paprika, ground cumin, dried oregano, black pepper, salt, cayenne pepper, white vinegar, vegetable oil, soy sauce, and lime juice. Mix well until all the ingredients are thoroughly blended.
- Marinate the Chicken: Place the whole chicken in a large resealable plastic bag or a deep dish. Pour the marinade over the chicken, ensuring it’s well coated both inside and out. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to penetrate the meat.
- Preheat the Oven or Grill: If using an oven, preheat it to 425°F (220°C). If grilling, prepare your grill for indirect heat.
- Prepare the Chicken for Cooking: Remove the chicken from the marinade, allowing excess marinade to drip off. You can tie the legs together with kitchen twine and tuck the wings under the chicken for even cooking.
- Roast or Grill the Chicken: For oven cooking, place the chicken in a roasting pan and roast for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). If grilling, place the chicken over indirect heat and cook for approximately 1 to 1.5 hours, turning occasionally until fully cooked.
- Rest and Serve: Once cooked, remove the chicken from the heat and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute, making the chicken even more tender and juicy. Serve with your favorite sides.
Extra Tips
To enhance the flavor of your Pollo a La Brasa, consider adding fresh herbs such as cilantro or parsley to the marinade.
If you want to achieve that authentic smoky flavor, you can add wood chips to your grill or use a charcoal grill if available.
Also, for a crispy skin, you can brush the chicken with a bit of oil during the last 15 minutes of cooking. Enjoy the dish with a side of aji sauce for an extra kick!
Arroz Con Pollo (Chicken and Rice)
Arroz Con Pollo, or Chicken and Rice, is a beloved dish across Latin America, particularly in Colombia, where it holds a special place in the hearts and homes of many families. This comforting one-pot meal combines tender chicken, saffron-infused rice, and a medley of vegetables, making it not just a satisfying dinner but also a delightful feast for the senses.
The vibrant colors and rich flavors reflect the diverse culinary heritage of Colombia, making it a popular choice for celebrations and gatherings.
Preparing Arroz Con Pollo is a straightforward process that yields delicious results. The key to a successful dish lies in the balance of spices and the careful cooking of the rice, guaranteeing it absorbs all the flavors from the chicken and vegetables.
Whether you’re cooking for a family dinner or a festive occasion, this recipe promises to be a crowd-pleaser that brings everyone together around the table.
Ingredients (Serves 4-6):
- 4 chicken thighs, bone-in and skin-on
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 large onion, diced
- 1 bell pepper, diced (preferably red or green)
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon saffron threads (or turmeric for color)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Cooking Instructions:
- Prepare the Chicken: Season the chicken thighs with salt, pepper, cumin, and paprika. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken, skin-side down, and sear until golden brown, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the diced onion and bell pepper. Sauté for about 3-4 minutes until they’re softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the Rice and Spices: Add the rice to the pot and stir to coat it in the oil and vegetable mixture. Toast the rice for about 2-3 minutes, adding the saffron or turmeric, which will color the rice and infuse it with flavor. Mix well to guarantee the rice is evenly coated.
- Combine Ingredients: Pour in the chicken broth and add the diced tomatoes and frozen peas. Stir everything together, then nestle the seared chicken thighs back into the pot, skin-side up. Bring the mixture to a gentle boil.
- Cook the Rice: Once it reaches a boil, reduce the heat to low, cover the pot with a lid, and let it simmer for about 25-30 minutes, or until the rice is cooked and has absorbed all the liquid. Avoid lifting the lid during cooking to guarantee even steaming.
- Rest and Serve: After the cooking time is complete, remove the pot from heat and let it sit, covered, for an additional 5-10 minutes. This step helps the rice firm up. Fluff the rice with a fork, garnish with fresh cilantro if desired, and serve with lime wedges on the side for an extra burst of flavor.
Extra Tips:
For the best flavor, consider marinating the chicken in the spices and some lime juice for a few hours or overnight before cooking. This allows the flavors to penetrate the meat deeply.
Additionally, feel free to customize the vegetables based on what you have on hand; carrots, corn, or green beans can make excellent additions. Always taste and adjust the seasoning before serving to guarantee a perfectly balanced dish.
Sancocho De Pollo (Chicken Stew)
Sancocho De Pollo is a beloved Colombian chicken stew that perfectly embodies the country’s rich culinary heritage. This hearty dish is a comforting blend of tender chicken, root vegetables, and flavorful herbs, making it a staple in many Colombian households. Often enjoyed during family gatherings or special occasions, this stew offers a warm and satisfying experience, perfect for sharing with loved ones. The combination of spices and fresh ingredients creates a robust flavor profile that will transport your taste buds straight to Colombia.
To make a traditional Sancocho De Pollo, you’ll need a variety of ingredients that highlight the natural flavors of the chicken and vegetables. The recipe can vary from region to region, but the essence remains the same: a wholesome, filling stew that showcases the vibrant ingredients of Colombian cuisine. This dish isn’t only delicious but also provides a wonderful opportunity to gather family and friends around the table for a communal dining experience.
Ingredients (Serves 4-6):
- 1 whole chicken (cut into pieces)
- 2 tablespoons vegetable oil
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 2 medium tomatoes (diced)
- 1 bell pepper (chopped)
- 2 medium potatoes (peeled and cut into chunks)
- 1 medium carrot (sliced)
- 1 medium yucca (peeled and cut into chunks)
- 1 ear of corn (cut into rounds)
- 6 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Cooking Instructions:
- Prepare the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces to the pot and season with salt and pepper. Sear the chicken until golden brown on all sides, which should take about 8-10 minutes. This step helps build a rich flavor base for the stew.
- Sauté Aromatics: Once the chicken is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion, minced garlic, diced tomatoes, and chopped bell pepper. Sauté the mixture for about 5 minutes until the vegetables are softened and fragrant. This process enhances the flavors and adds depth to the stew.
- Add Broth and Spices: Return the chicken to the pot and pour in the chicken broth. Stir in the cumin, oregano, and additional salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 30 minutes. This allows the chicken to cook through and infuses the broth with flavor.
- Incorporate Vegetables: After the chicken has simmered, add the potatoes, carrots, yucca, and corn to the pot. Stir to combine all ingredients and continue to simmer for an additional 20-25 minutes, or until the vegetables are tender. Confirm the stew is bubbling gently to prevent sticking.
- Final Touches: Once the vegetables are tender and the chicken is cooked through, taste the stew and adjust the seasoning as needed. If desired, add more fresh cilantro for a burst of flavor. Serve the Sancocho De Pollo hot, garnished with cilantro and lime wedges on the side for squeezing over the stew.
Extra Tips:
For the best flavor, consider using a combination of fresh and dried herbs when preparing your Sancocho De Pollo. You can also experiment with other vegetables, such as plantains or green beans, to customize the dish to your liking.
If you have leftovers, this stew can be refrigerated and often tastes even better the next day as the flavors have more time to meld together. Serve it with a side of rice for a complete meal that will satisfy your hunger and warm your soul.
Pollo Al Carbón (Grilled Chicken)
Pollo Al Carbón, or grilled chicken, is a quintessential Colombian dish that brings the vibrant flavors of the country right to your table. This popular dish is often enjoyed at family gatherings, barbecues, or festive occasions. The chicken is marinated with a blend of spices, citrus, and herbs that infuse it with a mouthwatering flavor, while grilling over an open flame gives it a delicious smoky aroma that’s hard to resist.
The beauty of Pollo Al Carbón lies in its simplicity and the way it showcases the natural flavors of the chicken. Traditionally, this dish is served with sides such as arepas, rice, or a crisp salad, making it a complete meal that’s sure to satisfy everyone’s palate. Whether you’re an experienced grill master or a novice in the kitchen, this recipe will guide you through creating a delightful Pollo Al Carbón that will impress your friends and family.
Ingredients (Serves 4-6)
- 4-6 bone-in chicken thighs or drumsticks
- 1/2 cup olive oil
- 1/4 cup fresh lime juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving
Cooking Instructions
- Prepare the Marinade: In a large mixing bowl, combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Whisk the ingredients together until well blended. The marinade should have a smooth consistency and a fragrant aroma.
- Marinate the Chicken: Add the chicken thighs or drumsticks to the bowl, ensuring each piece is generously coated with the marinade. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Allow the chicken to marinate in the refrigerator for at least 2 hours, or preferably overnight. This step is essential as it allows the flavors to penetrate the meat.
- Preheat the Grill: About 30 minutes before you’re ready to cook, preheat your grill to medium-high heat (approximately 375°F to 400°F). If using a charcoal grill, prepare the coals until they’re covered with ash and the grill is hot.
- Grill the Chicken: Remove the chicken from the marinade and shake off any excess. Place the chicken skin-side down on the grill. Cook for about 5-7 minutes, then flip the pieces over and continue grilling for another 5-7 minutes or until the internal temperature reaches 165°F. Keep an eye on the chicken to avoid flare-ups from the dripping marinade.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes. This resting period allows the juices to redistribute, ensuring the chicken remains moist. Serve the Pollo Al Carbón garnished with fresh cilantro and lime wedges on the side.
Extra Tips
For a more intense flavor, consider adding fresh herbs like cilantro or parsley to the marinade. You can also experiment with different cuts of chicken, such as breasts or wings, depending on your preference.
If you’re cooking for a larger crowd, you can easily double the marinade recipe. Finally, using a meat thermometer will help you achieve perfectly cooked chicken every time, ensuring it’s juicy and safe to eat.
Enjoy your Pollo Al Carbón with your favorite sides and a rejuvenating beverage for a truly authentic Colombian experience!
Ajiaco (Colombian Chicken Soup)
Ajiaco is a traditional Colombian chicken soup that’s beloved for its rich flavors and hearty ingredients. This comforting dish combines tender chicken, three types of potatoes, corn, and fresh herbs, culminating in a warm and satisfying experience that captures the essence of Colombian cuisine.
Often served with avocado and capers on the side, Ajiaco offers a delightful balance of textures and tastes, making it perfect for family gatherings or cozy dinners.
The beauty of Ajiaco lies in its simplicity and the quality of the ingredients used. The combination of the three different potatoes—russet, red, and yellow—creates a unique creaminess that thickens the broth while adding depth to the flavor.
The addition of guascas, a Colombian herb, brings a distinctive aroma to the soup, while the chicken provides a savory base. This dish isn’t only delicious but also a great way to enjoy the diverse culinary heritage of Colombia.
Ingredients (Serves 4-6):
- 2 chicken breasts, bone-in and skin-on
- 8 cups chicken broth
- 2 cups water
- 2 medium russet potatoes, peeled and diced
- 2 medium red potatoes, peeled and diced
- 2 medium yellow potatoes, peeled and diced
- 2 ears of corn, cut into thirds
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried guascas (Colombian herb)
- Salt and pepper to taste
- Fresh cilantro for garnish
- Avocado slices for serving
- Capers for serving
- Sour cream for serving (optional)
Cooking Instructions:
- Prepare the Chicken: In a large pot, combine the chicken breasts with the chicken broth and water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let simmer for about 20-25 minutes until the chicken is cooked through and tender.
- Shred the Chicken: Remove the cooked chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces, discarding the skin and bones. Return the shredded chicken back to the pot.
- Sauté the Vegetables: In a separate skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 3-4 minutes. This step enhances the flavor of the soup.
- Add Potatoes and Corn: Add the diced russet, red, and yellow potatoes, along with the corn pieces, to the pot with the chicken. Stir in the sautéed onion and garlic mixture, ground cumin, dried guascas, and season with salt and pepper. Bring the soup back to a gentle simmer.
- Cook Until Tender: Let the soup simmer for another 30-35 minutes, or until the potatoes are tender and the flavors meld together. Stir occasionally to prevent sticking, and adjust seasoning as necessary.
- Serve: Once fully cooked, ladle the Ajiaco into bowls. Garnish with fresh cilantro and serve with avocado slices, capers, and sour cream on the side for a delightful finishing touch.
Extra Tips:
When making Ajiaco, it’s important to use quality chicken broth for the best flavor. If you can find it, fresh guascas will elevate the dish even more, but dried guascas works well too.
For a thicker soup, you can mash some of the potatoes in the pot before serving. Ajiaco is often even better the next day, as the flavors continue to develop, so consider making a larger batch to enjoy later!
Pollo En Salsa De Mango (Chicken in Mango Sauce)
Pollo En Salsa De Mango is a delightful Colombian dish that combines tender chicken with a vibrant mango sauce, creating a perfect harmony of sweet and savory flavors. This dish isn’t only visually appealing with its bright colors but also offers a tropical twist that’s sure to impress your family and friends.
The succulent chicken simmers in a luscious sauce made from ripe mangoes, which thickens beautifully, coating the chicken and making each bite a burst of flavor. This recipe is ideal for gatherings or a cozy family dinner, serving 4-6 people. The preparation is simple, and the cooking time allows the flavors to meld beautifully.
Serve it with rice or arepas to soak up the delicious mango sauce, and enjoy a taste of Colombia right in your home.
Ingredients:
- 4-6 chicken thighs (bone-in, skin-on for more flavor)
- 2 ripe mangoes (peeled, pitted, and diced)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 red bell pepper (chopped)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro (for garnish)
Cooking Instructions:
- Prepare the Chicken: Start by seasoning the chicken thighs with salt, pepper, cumin, and paprika. Make sure to coat them evenly, as this will build up the flavor of the dish. Set aside for about 15 minutes to allow the spices to penetrate the meat.
- Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken thighs, skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for an additional 5 minutes.
- Cook the Vegetables: Remove the chicken from the skillet and set aside. In the same skillet, add the chopped onion and red bell pepper. Sauté for about 3-4 minutes until the vegetables are softened. Stir in the minced garlic and cook for another minute until fragrant.
- Create the Mango Sauce: Add the diced mangoes to the skillet along with the lime juice. Stir everything together and cook for about 2-3 minutes until the mangoes start to break down. You can mash some of the mango pieces with a fork for a thicker sauce.
- Combine Chicken and Sauce: Return the seared chicken thighs to the skillet, nestling them into the mango sauce. Cover the skillet and reduce the heat to low. Allow the chicken to simmer in the sauce for about 20-25 minutes, or until the chicken is cooked through and tender.
- Serve: Once cooked, taste the sauce and adjust seasoning if necessary. Serve the chicken hot, drizzled with the mango sauce, and garnish with fresh cilantro. Pair with rice or arepas for a complete meal.
Extra Tips:
For the best flavor, use ripe, sweet mangoes as they’ll enhance the overall taste of the dish. If you prefer a bit of heat, consider adding a chopped jalapeño or a pinch of cayenne pepper to the sauce.
Additionally, if you want a thicker sauce, you can blend a portion of the mango sauce before returning the chicken to it, creating a smoother texture. Enjoy your Pollo En Salsa De Mango with a rejuvenating beverage to complement the tropical flavors!
Sudado De Pollo (Stewed Chicken)
Sudado De Pollo is a beloved Colombian dish that captures the essence of home-cooked comfort food. This stewed chicken recipe is known for its rich flavors, tender meat, and aromatic vegetables. The combination of spices and fresh ingredients creates a hearty meal that’s perfect for family gatherings or a cozy dinner at home.
Traditionally served with rice and a side of avocado, Sudado De Pollo is bound to please everyone at the table. To prepare this delightful dish, you’ll need to allow enough time for the chicken to soak in all the flavors from the vegetables and spices. The slow cooking process guarantees that the chicken becomes incredibly tender and absorbs the savory broth, making every bite a delightful experience.
Whether you’re familiar with Colombian cuisine or trying it for the first time, Sudado De Pollo is a fantastic way to explore new flavors.
Ingredients (serving size of 4-6 people):
- 4-6 pieces of bone-in chicken (thighs or drumsticks)
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 1 bell pepper, sliced (preferably green or red)
- 2 medium potatoes, peeled and cut into cubes
- 1 cup chicken broth (or water)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 bay leaf
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Cooking Instructions:
- Prepare the Chicken: Rinse the chicken pieces under cold water and pat them dry with paper towels. Season them with salt, pepper, cumin, and paprika. Allow them to marinate for at least 15 minutes to absorb the flavors.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
- Brown the Chicken: Increase the heat to medium-high and add the seasoned chicken pieces to the pot. Brown the chicken on all sides, which should take about 7-10 minutes. This step adds depth of flavor to the dish.
- Add the Vegetables: Once the chicken is browned, add the chopped tomato and sliced bell pepper to the pot. Stir well to combine and let cook for an additional 5 minutes, allowing the vegetables to soften.
- Incorporate the Potatoes and Broth: Add the cubed potatoes to the pot, followed by the chicken broth (or water) and the bay leaf. Ascertain that the liquid covers the chicken and vegetables. Bring the mixture to a gentle boil.
- Simmer the Stew: Reduce the heat to low and cover the pot. Allow the stew to simmer for about 30-40 minutes, or until the chicken is cooked through and the potatoes are tender. Stir occasionally to prevent sticking and guarantee even cooking.
- Final Adjustments: Taste the stew and adjust seasoning with additional salt and pepper as needed. Remove the bay leaf before serving.
- Serve and Garnish: Serve the Sudado De Pollo hot, garnished with fresh cilantro if desired. Pair it with white rice and slices of avocado for a complete meal.
Extra Tips:
When making Sudado De Pollo, feel free to customize it by adding other vegetables such as carrots or peas for added nutrition and flavor. You can also use boneless chicken for a quicker cooking time, but bone-in pieces tend to be more flavorful.
Leftovers can be refrigerated for a couple of days and often taste even better the next day as the flavors continue to meld. Enjoy your culinary journey through Colombian cuisine!
Pollo a La Plancha (Grilled Chicken Breast)
Pollo a La Plancha is a classic Colombian dish known for its simplicity and robust flavor, making it a favorite for both everyday meals and special occasions. The name translates to “chicken on the grill,” which highlights the cooking method that imparts a smoky flavor and creates a beautifully caramelized exterior.
This dish isn’t only easy to prepare but also allows the natural flavors of the chicken to shine through, enhanced by a marinade that typically includes citrus, garlic, and spices.
To make Pollo a La Plancha, you can use skinless chicken breasts, which are perfect for grilling as they stay moist and tender. This dish is often served with a side of rice, avocado, and salad, making it a well-rounded meal that’s bound to please a crowd. Whether you’re looking to impress guests or simply enjoy a delicious home-cooked meal, Pollo a La Plancha is an excellent choice.
Ingredients (Serves 4-6):
- 4-6 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, chopped (for garnish)
Cooking Instructions:
- Prepare the Marinade: In a mixing bowl, combine the minced garlic, lime juice, olive oil, ground cumin, paprika, salt, and black pepper. Whisk together until all ingredients are well blended. This marinade is vital as it infuses the chicken with flavor and helps tenderize the meat.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making certain each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor. Marinating allows the chicken to absorb the spices and citrus, enhancing its overall taste.
- Preheat the Grill: Heat a grill or grill pan over medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking. Proper preheating is essential for achieving those desirable grill marks and evenly cooked chicken.
- Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken breasts on the preheated grill. Cook for about 6-7 minutes on one side without moving them, then flip and grill for another 6-7 minutes on the other side. The chicken is done when it reaches an internal temperature of 165°F (75°C). Avoid overcooking to keep the chicken juicy.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. This resting period allows the juices to redistribute throughout the meat. Slice the chicken if desired, garnish with fresh cilantro, and serve with your choice of sides such as rice, salad, or avocado.
Extra Tips:
For an added depth of flavor, consider marinating the chicken overnight in the refrigerator. You can also experiment with different spices or herbs in the marinade, such as oregano or chili powder, to customize the flavor profile to your liking.
Additionally, using a meat thermometer can guarantee that your chicken is perfectly cooked every time. Enjoy your Pollo a La Plancha with traditional Colombian sides for an authentic experience!
Empanadas De Pollo (Chicken Empanadas)
Empanadas de Pollo, or Chicken Empanadas, are a beloved dish in Colombian cuisine, known for their crispy exterior and savory filling. These delightful pastries are perfect for any occasion, whether as a snack, appetizer, or main course. The combination of tender shredded chicken, spices, and vegetables wrapped in a golden, flaky dough makes for a comforting dish that’s sure to please everyone at the table.
Making empanadas at home can be a rewarding experience, as you can customize the filling to suit your tastes. The dough can be made from scratch or you can use store-bought pastry dough for convenience. Whether you choose to fry or bake them, these empanadas are a delicious way to explore the rich flavors of Colombian cuisine. Gather your ingredients and get ready to create a dish that will transport your taste buds straight to the heart of Colombia!
Ingredients (serving size: 4-6 people):
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup cold water
- 2 cups cooked chicken, shredded
- 1/2 cup onion, finely chopped
- 1/2 cup bell pepper, finely chopped
- 1/2 cup corn (fresh or canned)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 cup cilantro, chopped
- 1 egg (for egg wash)
- Oil for frying (if frying)
Cooking Instructions:
1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the softened butter and mix it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together.
Knead the dough briefly on a floured surface until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Make the Filling: In a skillet over medium heat, add a splash of oil and sauté the chopped onions and bell peppers until they’re soft and translucent, about 5 minutes. Stir in the shredded chicken, corn, cumin, paprika, black pepper, and cilantro.
Cook for an additional 5 minutes, letting the flavors meld together. Remove from heat and let the filling cool.
3. Roll Out the Dough: After the dough has chilled, take it out of the refrigerator and divide it into small balls, about the size of a golf ball. On a floured surface, roll each ball out into a circle, about 1/8 inch thick. Aim for a diameter of about 5-6 inches.
4. Fill the Empanadas: Place a generous spoonful of the chicken filling in the center of each dough circle. Be careful not to overfill, as this can cause the empanadas to burst while cooking.
Fold the dough over to create a half-moon shape, and press the edges together to seal. You can crimp the edges with a fork for a decorative touch.
5. Cook the Empanadas: If frying, heat oil in a deep skillet over medium heat. Fry the empanadas in batches until they’re golden brown on both sides, about 3-4 minutes per side.
If baking, preheat the oven to 375°F (190°C), place the empanadas on a baking sheet lined with parchment paper, brush with beaten egg, and bake for 20-25 minutes or until golden and crispy.
6. Serve and Enjoy: Once cooked, remove the empanadas from the oil or oven and let them cool slightly. Serve warm with your favorite dipping sauce, such as ají or a simple salsa.
Extra Tips:
To make your empanadas even more special, consider adding diced potatoes or a bit of cheese to the chicken filling for added flavor and texture.
If you’re short on time, using store-bought dough can greatly speed up the process, allowing you to focus on preparing the filling. Additionally, feel free to experiment with different spices or add chopped jalapeños for a spicy kick.
Empanadas can also be frozen before cooking, making them a convenient option for quick meals later on!
Pollo Con Champiñones (Chicken With Mushrooms)
Pollo Con Champiñones is a delightful Colombian dish that brings together tender chicken and earthy mushrooms in a creamy sauce, creating a comforting meal that warms the soul. The combination of flavors is both rich and satisfying, making it perfect for family gatherings or a cozy dinner at home.
This dish showcases the vibrant culinary culture of Colombia, where chicken is often a staple ingredient, and mushrooms add a unique depth to the flavor profile.
Cooking Pollo Con Champiñones is straightforward, even for novice cooks. With just a few ingredients and simple techniques, you can create a dish that’s sure to impress your family and friends.
The creamy sauce, enriched with garlic, onions, and spices, pairs beautifully with rice or crusty bread, making it a complete meal that isn’t only delicious but also fulfilling.
Ingredients (serves 4-6):
- 4 chicken breasts, boneless and skinless
- 2 cups mushrooms, sliced (such as cremini or button)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Chicken: Season the chicken breasts with salt, black pepper, and paprika on both sides. This will enhance the flavor of the chicken and provide a nice color during cooking.
- Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken breasts and sear for about 5-7 minutes on each side, or until they’re golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté the Aromatics: In the same skillet, add the chopped onion and sauté for about 2-3 minutes, or until the onions are translucent. Then, add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-6 minutes, allowing them to release their moisture and become tender. Stir occasionally to guarantee even cooking.
- Make the Sauce: Pour in the chicken broth and bring it to a simmer. Allow it to cook for about 3 minutes to reduce slightly. Then, stir in the heavy cream, mixing well to combine with the mushrooms and onions. Let the sauce simmer for an additional 3-4 minutes until it thickens slightly.
- Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, nestling them into the creamy mushroom sauce. Let everything simmer together for about 5 minutes, allowing the chicken to soak up the flavors of the sauce.
- Garnish and Serve: Once done, remove from heat and garnish with fresh chopped parsley. Serve hot over rice, pasta, or with crusty bread to soak up the delicious sauce.
Extra Tips:
For added flavor, consider marinating the chicken in a mixture of lime juice, garlic, and spices for a few hours before cooking. This not only enhances the taste but also tenderizes the chicken.
Additionally, you can experiment with different types of mushrooms or even add vegetables like spinach or bell peppers to the mix for added nutrition and color. Enjoy your Pollo Con Champiñones with a side of avocado salad for a revitalizing contrast!
Arepas Rellenas De Pollo (Stuffed Arepas With Chicken)
Arepas Rellenas De Pollo is a classic Colombian dish that showcases the beautiful fusion of flavors found in Colombian cuisine. These stuffed arepas are made from cornmeal dough that’s shaped into thick discs and filled with a savory chicken filling. This dish isn’t only satisfying but also versatile, allowing you to customize the filling to your liking.
Traditionally enjoyed for breakfast or lunch, they can also be served as a delightful snack or appetizer, making them perfect for any occasion. The preparation of Arepas Rellenas De Pollo is relatively simple, but the result is a hearty and flavorful meal that will impress your family and friends.
The arepas are crispy on the outside and soft on the inside, while the chicken filling is rich and aromatic. Whether you choose to grill, fry, or bake your arepas, they’re sure to be a hit. Let’s explore the ingredients and cooking instructions to create this delicious dish for a serving size of 4-6 people.
Ingredients
- 2 cups of precooked cornmeal (arepa flour)
- 2 ½ cups of warm water
- 1 teaspoon of salt
- 2 cups of shredded cooked chicken
- 1 cup of cooked corn (optional)
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- ½ cup of grated cheese (optional)
- 2 tablespoons of vegetable oil (for frying or cooking)
- Fresh cilantro, chopped (for garnish)
Cooking Instructions
- Prepare the Arepa Dough: In a large mixing bowl, combine the precooked cornmeal, warm water, and salt. Mix until a soft dough forms. Let it rest for about 5 minutes to allow the moisture to be absorbed.
- Make the Chicken Filling: In a skillet over medium heat, add a splash of oil. Sauté the chopped onion and minced garlic until they’re soft and fragrant, about 3-4 minutes. Add the shredded chicken, cooked corn (if using), cumin, paprika, and salt to taste. Stir well and cook for another 5 minutes until everything is heated through. If you like, mix in the grated cheese for extra flavor.
- Form the Arepas: Divide the dough into 8-10 equal portions and roll each portion into a ball. Flatten each ball into a disc about ½ inch thick. Make sure the edges are smooth to prevent them from cracking during cooking.
- Stuff the Arepas: Take one arepa disc and place about 2 tablespoons of the chicken filling in the center. Carefully fold the edges over to encase the filling and pinch to seal tightly. Repeat with the remaining discs and filling.
- Cook the Arepas: Heat a skillet or griddle over medium heat and add a tablespoon of vegetable oil. Cook each stuffed arepa for about 4-5 minutes on each side until golden brown and crispy. If you prefer a healthier option, you can bake the arepas in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- Serve and Garnish: Once cooked, remove the arepas from the skillet and let them cool slightly. Garnish with fresh cilantro and serve warm, either on their own or with a side of avocado or salsa.
Extra Tips
For the best results, confirm that the dough is neither too wet nor too dry; it should be pliable yet firm. If your dough feels too sticky, add a little more cornmeal.
You can also experiment with different fillings, such as beans, cheese, or vegetables, to cater to different tastes. Additionally, if you’re cooking for a crowd, consider making a larger batch of the filling and storing it in the fridge for a quick meal later on.
Enjoy your delicious Arepas Rellenas De Pollo!
Cazuela De Pollo (Chicken Casserole)
Cazuela De Pollo is a warm and comforting Colombian chicken casserole that showcases the rich flavors of traditional Colombian cuisine. This dish is a delightful combination of tender chicken, vegetables, and spices, all simmered together to create a hearty meal that’s perfect for family gatherings or a cozy dinner at home.
The layers of flavor from the fresh ingredients make it a standout dish that’s sure to impress anyone who tries it. To make your Cazuela De Pollo even more authentic, you can serve it with a side of rice and avocado. The creamy avocado complements the robust flavors of the casserole, while the rice helps to soak up the delicious sauce. This recipe is designed to serve 4-6 people, making it a fantastic option for a family meal or when entertaining friends.
Ingredients:
- 4 chicken thighs and 2 chicken breasts, skinless and boneless
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 2 medium tomatoes, diced
- 1 cup corn kernels (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 3 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
Instructions:
- Prepare the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken thighs and breasts with salt, pepper, cumin, and paprika. Once the oil is hot, add the seasoned chicken and brown on all sides for about 5-7 minutes. Remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, garlic, and bell pepper. Sauté for about 5 minutes until the vegetables are softened and fragrant. Make sure to scrape any browned bits from the bottom of the pot to incorporate the flavor.
- Add the Tomatoes and Broth: Once the vegetables are softened, add the diced tomatoes and cook for another 2-3 minutes. Then, pour in the chicken broth and bring the mixture to a simmer.
- Combine and Simmer: Return the browned chicken to the pot, along with the diced potatoes and corn kernels. Stir everything together, ensuring the chicken and vegetables are well mixed in the broth. Cover the pot and let it simmer for about 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.
- Check the Seasoning: After the cooking time, taste the broth and adjust the seasoning with more salt and pepper if needed. If the broth is too thick, you can add more chicken broth or water to reach your desired consistency.
- Serve: Once everything is cooked and flavorful, serve the Cazuela De Pollo hot, garnished with fresh cilantro. Enjoy it with a side of rice and avocado for an authentic Colombian experience.
Extra Tips:
When preparing Cazuela De Pollo, feel free to customize the vegetables based on your preference or what you have on hand. Carrots, peas, or even green beans can add variety to the dish.
Additionally, using bone-in chicken can enhance the flavor of the broth, so consider trying that for a richer taste. Ultimately, letting the casserole sit for a few minutes after cooking can help the flavors meld together even more, making each bite even more delicious.
