COLUMBIA IN SPANISH RECIPES

Name: Arroz Con Pollo Valenciana - Columbia Restaurant (Chicken &
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 2 lbs fryer chickens, cut in quarters (4 chicken quarters); 2 onions, chopped; 1 green pepper, chopped; 2 medium tomatoes, peeled, seeded and chopped; 2 garlic cloves, minced; 1/2 cup olive oil; 1 bay leaf; 4 cups chicken broth; 2 cups long-grain white rice, uncooked; 1/2 teaspoon saffron; 1/2 teaspoon salt; 1/2 cup baby green pea (cooked); 4 asparagus tips; 2 roasted red peppers, cut in strips; 1/4 cup white wine

COLUMBIA RESTAURANT (CHICKEN - FOOD.COM - RECIPES, FOOD ...

Columbia Restaurant (Chicken - Food.com - Recipes, Food ... image

This is a recipe from the famous Cuban "Columbia Restuarant" site. There are several restaurants here in the Tampa area and a few other major Florida cities. My DS's girlfriend just loves this restaurant, so I looked online for their recipes and found them on their own site. Serve this along with the "Columbia Salad" recipe I posted, recipe#473755 for a true experience.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs fryer chickens, cut in quarters (4 chicken quarters)
2 onions, chopped
1 green pepper, chopped
2 medium tomatoes, peeled, seeded and chopped
2 garlic cloves, minced
1/2 cup olive oil
1 bay leaf
4 cups chicken broth
2 cups long-grain white rice, uncooked
1/2 teaspoon saffron
1/2 teaspoon salt
1/2 cup baby green pea (cooked)
4 asparagus tips
2 roasted red peppers, cut in strips
1/4 cup white wine

Steps:

In a skillet, sauté chicken in heated oil until skin is golden. Remove chicken and place in casserole dish. In same oil in the skillet, sauté onion, green pepper, tomatoes, and garlic for 5 minutes. Pour over chicken. In same skillet, add chicken broth, white wine, saffron, salt, bay leaf and rice. When mixture begins to boil, pour over casserole, cover and bake in oven at 350 for 20 minutes or until chicken is done. Sprinkle with a splash of wine and garnish with peas, roasted red peppers, and asparagus tips.

Nutrition Facts : Calories 1226.9, FatContent 60.2, SaturatedFatContent 13, CholesterolContent 199.8, SodiumContent 1236.9, CarbohydrateContent 87.5, FiberContent 4.4, SugarContent 6.7, ProteinContent 76.1

COLOMBIAN STEWED FLANK RECIPE | ALLRECIPES

Colombian Stewed Flank Recipe | Allrecipes image

This wonderful dish has so much flavor. It reminds me of the great flavors of Colombian cooking. Slow-cooked, simmered steak makes this dish so tender and juicy! If you desire some heat, like I do, add a jalapeno pepper. You can also substitute beer for half the water for another variation on the flavor. Serve over rice or with tortillas.

Provided by wifeyluvs2cook

Categories World Cuisine Latin American South American Colombian

Total Time 2 hours 35 minutes

Prep Time 25 minutes

Cook Time 2 hours 10 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons corn oil
1 pound flank steak
1 large Spanish onion, thinly sliced
4 large cloves garlic, chopped
5 Roma tomatoes, chopped
½ teaspoon salt
2 teaspoons black pepper, or to taste
1?½ teaspoons ground cumin
2?½ cups water
2 cubes beef bouillon, crumbled

Steps:

Heat the corn oil in a skillet over medium heat. Gently lie the steak in the oil and cook each side until brown. Remove the steak to a plate. Add the onions, garlic, tomatoes, salt, pepper, and cumin to the skillet; cook and stir until the onions are tender. Return the steak to the skillet. Pour the water into the skillet. Stir in the crumbled bouillon. Bring the water to a boil and drop the heat to low; cover. Allow to simmer until the meat easily pulls apart with a fork, about 2 hours.
Remove the steak to a cutting board. Use two forks to shred the meat. Transfer to a serving plate. Pour the onion and tomato mixture from the skillet over the shredded beef.

Nutrition Facts : Calories 235.7 calories, CarbohydrateContent 9.2 g, CholesterolContent 35.8 mg, FatContent 15.6 g, FiberContent 2.1 g, ProteinContent 15.4 g, SaturatedFatContent 4.4 g, SodiumContent 769.5 mg, SugarContent 4.7 g

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