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Spaghetti con Pollo y Salsa Criolla
Spaghetti con Pollo y Salsa Criolla
There’s obviously a huge Italian influence in this pasta recipe. Spaghetti with chicken in criolla sauce is a commonly eaten at dinner tables all over Colombia. The sauce consists of onion, garlic, tomatoes, and bell peppers sautéed then tossed with chicken and pasta. Instead of finishing it off with parmesan, queso fresco is crumbled over the top.
Ingredients
- 1 lb dried spaghetti noodles
- 1/2 cup chicken stock
- 1 lb boneless skinless chicken thighs cut into small pieces
- 2 tbsp olive oil
- 1/2 cup fresh basil
Salsa Criolla
- 2 tbsp olive oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 4 roma tomatoes chopped
- 1 small green bell pepper chopped
- 1 small red bell pepper chopped
- 1 tsp thyme
- 1 tsp ground cumin
- 1 tsp oregano
- salt and pepper to taste
Garnish
- queso fresco crumbled
Instructions
- Heat up 2 tbsp of olive oil in a large saucepan over medium high heat. Sauté the chicken until it’s cooked through; about 8 minutes. Remove from the pan.
- Add another 2 tbsp of oil to the pan. Sauté all of the salsa criolla ingredients for 15 minutes.
- While the sauce is cooking, bring a large pot of salted water to a boil. Add in the spaghetti noodles and cook according to the package directions.
- Add in the chicken stock to the sauce.
- Toss the spaghetti noodles in the sauce.
- Toss in the chicken and basil. Cook for 2 minutes.
Hamburguesas Colombianas
Hamburguesas Colombianas
Colombian hamburgers are known for having an abundance of toppings. The burgers themselves have onion, garlic, and green onions in the patties, seasoned with cumin and paprika. The burgers are topped with mozzarella, tomatoes, ketchup, mustard, mayonnaise, and…coleslaw.? It adds a nice crunch to the burger instead of boring iceberg lettuce. You can use store bought coleslaw if you’re in a hurry, but I always recommend making it from scratch.
Ingredients
- 1 lb 85% lean ground beef
- 2 green onions finely chopped
- 2 garlic cloves minced
- 1/4 cup white onion finely chopped
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- hamburger buns
Toppings
- mozzarella cheese slices
- tomato thinly sliced
- coleslaw
- ketchup
- mustard
- mayonnaise
Instructions
- Mix together the burger ingredients.
- Depending on the size of the burgers you want, for into 2-4 patties.
- Heat up a griddle over medium high heat. Toast the hamburger buns.
- Add the patties to the griddle.
- 1/4lb patties will take 4-5 minutes a side for medium. 1/2lb patties will take 7 minutes a side for medium.
- Once you flip the patties, top each one with a slice of mozzarella cheese.
Burger Assembly
- Place the sliced tomato on the bottom of the bun.
- Place the patties on top of the tomato.
- Top each burger with a large scoop of coleslaw. Squeeze over ketchup, mustard, and mayonnaise.
Plantain and Corn Soup
Plantain and Corn Soup
This is a simple Cameroonian soup with plantains, corn, and tomatoes. The serrano chili gives it a little heat while still remaining balanced in flavors and texture. Many dishes from Cameroon are French influenced from colonialism; this being one of them with the addition of tarragon, which is exclusively used in French cuisine. This soup is ready in 25 minutes, vegan, and gluten-free.
Ingredients
- 2 tbsp olive oil
- 1 white onion diced
- 3 garlic cloves minced
- 2 plantains peeled and cubed
- 1 tomato diced
- 1 can corn drained
- 1 small serrano thinly sliced
- 4 cups water
- 1 maggi bouillon cube
- 1 tsp tarragon
- salt and pepper to taste
- nutmeg freshly grated
Instructions
- Heat up olive oil in a pot over medium high heat. Sauté the onions and garlic for 5 minutes.
- Add in the plantains, tomato, serrano, and corn. Sauté for 5 more minutes.
- Pour in the water, maggi cube, and tarragon.
- Bring to a boil. Reduce the heat to medium low and simmer for 15 minutes.
