- Place chicken pieces in a bowl. Sprinkle with lemon juice, cover, and marinate at least 30 minutes in the refrigerator.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a skillet over medium-high heat. Mix the salt, pepper, and paprika in a small bowl, and sprinkle over the chicken. Place chicken in the skillet and quickly brown on all sides. Transfer chicken to a baking dish. Distribute olives, onion, green bell pepper, and red bell pepper evenly in the baking dish. Pour orange juice over all.
- Cover with aluminum foil, and bake 45 minutes in the preheated oven, until chicken juices run clear.
Nutrition Facts : Calories 429.3 calories, Carbohydrate 13.8 g, Cholesterol 97 mg, Fat 27.6 g, Fiber 2.6 g, Protein 32 g, SaturatedFat 6.2 g, Sodium 576.3 mg, Sugar 7.6 g
From Debbie whose husband is Colombian; this rice rocks. and for mike , thanks for the heads up on my misspelling ,that's ALL you needed to say
Provided by Dienia B.
Yield 6 serving(s)
Number Of Ingredients 6
- Put 1/2 inch oil in bottom of pan.
- Add onions; fry for a couple of minutes.
- Add fideos which are like vermicelli.
- Cook until the fideos are butterscotch colored; do not burn.
- Wash rice.
- Add rice and water to the pan; add salt; taste water to make sure flavor is right.
- Cook on medium heat, uncovered, stirring frequently, until all the water is absorbed.
- Cover and simmer on lowest heat until the bottom is browned but not burned.
COLUMBIA RESTAURANT GOOD RICE
This rice goes with everything and has much more flavor than plain white rice. The recipe comes from the famed Columbia Restaurant which started in Ybor City, FL and now has locations throughout Florida. Easy to make and very flavorful; I especially like the texture...not sticky, not greasy, just right.
Provided by Epi Curious
Categories Long Grain Rice
Yield 8 , 8 serving(s)
Number Of Ingredients 7
- Melt butter and saute' onion until transparent. Add rice and stir constantly until it turns into a caramel color. Add chicken broth, then parsley, basil and salt. Bring to a boil and lower flame. Cover and steam rice for 18 minutes. Fluff with a large two-tined fork. Serves 6 to 8.
More about "colombianrice recipes"
COLOMBIAN COCONUT RICE (ARROZ CON COCO ... - LIVING SWEET ...
4.5/5 (4)Category Side DishServings 4Total Time 30 mins
COLOMBIAN ARROZ ATOLLADO RECIPE - TABLESPOON.COM
Cuisine Latin AmericanCategory EntreeServings 6Total Time 1 hr 15 mins
- In large saucepan, pour two tablespoons of canola oil to medium heat. Add peppers, garlic and onion. As soon as they are golden, add the meats (pork, beef and chicken), and stir-fry. Stir well and allow the meats to cook completely, for about 10 minutes or until the meat is no longer pink.
- In small saucepan, add the two remaining tablespoons of oil; stir-fry the noodles until they take a golden brown color, but be careful not to burn them. Remove from heat and reserve.
- n a large pot, at low heat, combine the vegetables and meats, noodles and lastly the 3 cups of rice, and stir well. Add the 6 cups of water, salt to taste and the color and chicken bouillon. Cook rice until water has evaporated for approximately 20 to 30 minutes. Lower heat and cover pot. Cook for another 20 minutes.
ARROZ CON COCO (COLOMBIAN COCONUT RICE) - THAT GIRL COOKS ...
4.7/5 (3)Total Time 50 minsCategory AppetiserCalories 159 per serving
- Reduce heat to medium and stir the coconut solids until they separate from the oil. This should take roughly 10-15 minutes. if using a full can of coconut milk this will take at least 30 minutes to achieve.
ARROZ BLANCO (COLOMBIAN-STYLE WHITE ... - MY COLOMBIAN …
5/5 (6)Category Side DishServings 4-6
- Bring to a boil for about 30 seconds, reduce the heat to low and cook for about 15 to 20 minutes or until the water is absorbed and the rice is tender. Remove from the heat and let it sit for 5 minutes and serve.
ARROZ CON COCO (COLOMBIAN COCONUT RICE) • CURIOUS CUISINIERE
4.8/5 (6)Category Side DishCuisine South AmericanTotal Time 1 hr 35 mins
- In a wide saucepan, heat the coconut milk until simmering. Reduce the heat to medium low and simmer, stirring often, until the coconut milk has reduced to the point where it becomes a thick paste and the solid coconut pieces begin to turn a deep golden brown, 50-60 minutes. (As it reduces, you will hit a point, once it is nearly reduced completely, where the coconut oil will come out of the milk and the mixture will start to separate into clear liquid (fat) and white parts (coconut solids). If, once your coconut milk has nearly completely reduced, you don’t see this separation; your coconut milk has too many stabilizers in it to let the fat separate out. Add 2 Tbsp vegetable oil-- or better yet, coconut oil-- to the reduced coconut milk and continue cooking until the coconut solids turn golden brown.)
- Once you have a golden brown coconut paste, add the rice, sugar, and salt. Turn the heat to medium high and continue to cook until the rice grains begin to turn golden brown, 3-4 minutes.
- Remove the pan from the heat and add the water carefully. (Oil has a boiling point MUCH higher than water. So when you add the water it will sputter and steam. BE CAREFUL!) Stir to combine.
- Return the pan to the heat and bring the mixture to a simmer. Then, reduce the heat to low, cover and cook the rice for 15 minutes.
COLOMBIAN ARROZ CON COCO (COCONUT RICE) - DELISH D'LITES
Reviews 3Category Side DishServings 4Estimated Reading Time 3 mins
- Once the liquid has evaporated, you'll see this pulp on the bottom. Continue to cook, stirring frequently. We need the water to evaporate completely out of this pulp, as this will what transforms into titoté.
- You'll know you're there when you see the oil separate out of the pulp, and it starts to turn golden brown. Stir continuously to keep it from sticking and burning. Once it's dark golden, crumbly, and no longer sticking to the bottom, the titoté is done.
CHICKEN AND RICE (ARROZ CON POLLO) - MY COLOMBIAN RECIPES
4.8/5 (73)Category Main DishServings 4-6
- Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.
- In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
- Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.
COLOMBIAN ARROZ CON POLLO: CHICKEN AND RICE RECIPE ...
Cuisine Latin AmericanCategory EntreeServings 8Total Time 45 mins
- Heat oil in a large pot over low heat. Stir-fry the chopped peppers, garlic and onion, and stir until they’re golden brown.
- Add 5 cups of water, the chopped veggies, chicken breast, bouillon, seasoning and salt. Stir and let cook at medium heat for approximately 15 minutes or until the rice dries.
- Once rice has absorbed all the water, cover the pot and cook at low heat for 10 to 15 minutes until the rice is soft.
TOP 10 COLOMBIAN RECIPES IDEAS AND INSPIRATION
COLOMBIAN RICE RECIPE - YOUTUBE
780 COLOMBIAN RECIPES IDEAS IN 2021 | COLOMBIAN FOOD ...
COLOMBIAN RECIPES - THE SPRUCE EATS
Estimated Reading Time 4 mins
- Ajiaco (Chicken and Potato Stew) A hearty chicken stew especially beloved in the city of Bogota, ajiaco contains chicken pieces, potatoes, and corn on the cob and traditionally appears on the table garnished with avocado, sour cream, and capers.
- Sofrito (Tomato Sauce) Frequently appearing in Mediterranean, Caribbean, and Hispanic cuisines, sofrito is a thick, savory paste typically made from a blend of tomatoes, garlic, onions, and fresh herbs.
- Pandebono (Cheese Bread) This simple, cheesy pandebono uses two kinds of starch: tapioca and cornmeal. You can use precooked cornmeal called masarepa that's often used to make arepas, regular cornmeal, or even a special mix for making these rolls called harina de pandebono.
- Arepas (Corn Cakes) Crispy on the outside, tender on the inside, mild corn arepas use a special cornmeal labeled masarepa, or masa al instante. Try them warm, smeared with butter and honey or jam, or as a side for soaking up the juices from just about any meat or bean dish.
- Queso Fresco (Fresh Cow's Milk Cheese) With a dry, crumbly texture and a tangy flavor, queso fresco appears in all sorts of Hispanic cuisines. Much like feta, it crumbled rather than melting into goo, so cooks often add it right before serving it with dishes like arepas, empanadas, or over the top of casseroles, egg dishes, or really anywhere you'd use a mild cheese.
- Hogao (Tomato and Onion Salsa) A savory mix of tomatoes, onions, garlic, cilantro, and other ingredients that get sautéed until the vegetables go soft and fragrant, hogao makes a versatile condiment for lots of dishes.
- Carne Asada (Citrus-Marinaded Steak) Literally "grilled steak," carne asada turns flank or skirt steak into a tender, succulent dish with a simple citrus marinade.
- Empanadas with Black Beans and Corn. With a mixture of black beans and corn folded into tender pastry, empanadas make a delicious handheld meal or hearty snack.
- Empanadas with Beef and Potato Filling. The outer crust of these empanadas is made with cornmeal (the same one you'd use for arepas) has a uniquely Colombian flair, as does the stewed beef (or pork) and potatoes filling seasoned with hogao, a cooked tomato salsa.
- Spinach and Ricotta Empanadas. Garlicky spinach and ricotta cheese create a savory filling for these simple vegetarian empanadas. They also freeze and reheat well, so make a big batch while you have all of the ingredients ready.
25 CLASSIC COLOMBIAN RECIPES - INSANELY GOOD
5/5 (3)Published 2021-01-26Category Recipe Roundup
- Colombian Style Powdered Beef. Carne de polvo, or Colombian style powdered beef, is a classic dish from the Andean region of Colombia. It’s made with flank steak that’s boiled, cut into chunks, and processed until it reaches a powdered consistency.
- Bandeja Paisa. Hailed from the Antioquia department, bandeja paisa isn’t for anyone on a strict diet. If you’re on a cheat day, this is a must-have high-calorie meal.
- Colombian Beans. Not a fan of beans? Here’s a dish will change your mind. This Colombian bean soup is delicious, tummy-warming, and filling when served over rice.
- Colombian Chicharron. Pieces of pork belly with meat are fried until golden and crispy. The interesting part is you don’t need oil to cook this dish.
- Colombian Green Plantains. Green plantains are smashed into thin slices, lightly salted, and fried until brown. This is, hands-down, one of the easiest Colombian recipes out there.
- Hogao. I’ve already mentioned hogao in several previous recipes, so maybe you’re thinking it’s a staple of Colombian cuisine. In that case, you’re right!
- Aguapanela. Auguapanela is a refreshing summer beverage made with water and panela. If you’re not familiar with the latter, it’s a solid block of sugarcane that tastes like brown sugar.
- Colombian Fried Fish. This Colombian recipe uses a small tropical fish called mojarra. It’s typically found in South America and the Caribbean. So if you can’t get your hands on it, try tilapia or red snapper.
- Colombian Coffee. Coffee lovers, here comes Colombia’s version of the classic hot drink. Colombians like it sweet and light, with a nutty finish. The recipe requires aguapanela for the brewing process, which brings a wonderfully sweet taste to the coffee.
- Arepas. Arepa is a Colombian street food made with sweet cornmeal dough that’s deep-fried until crispy. It’s tender and fluffy on the inside, giving you a beautiful combination of textures.
16 TRADITIONAL COLOMBIAN FOOD DISHES YOU MUST TRY IN …
Estimated Reading Time 9 mins
- Lechona. Lechona is one of the most popular Colombian dishes for large parties. The lechona is a traditional Colombian dish from the Tolima Department of central Colombia.
- Bandeja Paisa. Bandeja Paisa is a traditional Colombian dish from Colombia’s Antioquia region. This is a huge meal that is not for the faint hearted.
- Mondongo Soup. Mondongo soup is served in most traditional Colombian restaurants. Mondongo soup is made from diced tripe (typically the stomach of a cow), which is slow-cooked with chicken or beef stock, cilantro, and many vegetables such as peas, carrots and onions.
- Ajiaco Soup. Ajiaco soup is a Colombian chicken and potato soup, typically served with corn on the cob, chopped avocado, capers and a drizzle of sour cream.
- Sancocho Soup. Another hearty soup in Colombia is Sancocho. This soup is based on the Spanish cocido and is popular in most countries in South America, with some regional variations.
- Buñuelos. Buñuelos are both a traditional Christmas dish and a popular breakfast treat for Colombians. Slightly larger than golf-ball size, these tasty morsels are concocted of salty flour and small curd white cheese.
- Natilla. Natilla is a rich, custard-like dessert that is traditionally enjoyed at Christmas in Colombia. It is usually served alongside buñuelos.
- Arepas. Arepas are one of the most commonly served foods in Colombia. Arepas are a staple food in Colombia, kind of like tortillas in Mexico.
- Pescado Frito (Fried Fish) Pescado frito (fried fish) is a very common dish on the coast in Colombia. But you can find this dish throughout Colombia.
- Cazuela de Mariscos (Seafood Casserole) Cazuela de Mariscos is a seafood casserole with coconut milk that is typical dish found along the coast in Colombia.
12 DELICIOUS COLOMBIAN DISHES YOU CAN COOK ANYWHERE
Estimated Reading Time 4 minsPublished 2015-07-16
- “ Bandeja paisa” (Paisa meal tray) Without hesitation, this is one of the most popular dishes amongst Colombians. It is also well known around the world.
- “ Lechona casera” (Homemade pork dish) This is a very popular recipe from the Andean area, especially in the department of Tolima. The dish is mainly full of meat, rice and peas, all simmered and covered with a layer of bacon or pork skin.
- “ Tamales” (Banana leaf parcels) The name “tamal” comes from Mexico. After colonization, the cooking method and the variety of ingredients spread to the rest of the continent.
- “ Sancocho” (Colombian beef stew) The stew is made with meat, vegetables and seasonings. In Colombia, it’s usually served with white rice, avocado and Hogao.
- “ Cazuela de mariscos” (Seafood casserole) Probably the best seafood dish you’ll ever try. For Colombians, it is reserved for special occasions. Rumor has it that this thick soup with strong sea flavors is an aphrodisiac… I guess you’ll have to see it for yourself.
- “ Viudo o viuda de pescado” (“Widow” fish) A very colorful dish made with white fish. The key is to side the fish with plantain, potatoes, white rice, avocado, hogao, minced green onion and cilantro.
- “ Ajiaco Bogotano” (Bogota’s soup) Another thick, rich soup that can become a main dish if it is supplemented with cream, avocado, rice and capers. It comforts us in days of bad weather… especially when we feel the cold is worse because we don’t have Colombian beaches close by.
- “ Chuleta Valluna” (Pork Milanese) It consists in pork chops with breadcrumbs and egg, also known as “Pork Milanese,” deep-fried in oil and served with salad or French fries.
- “ Arroz con pollo” (Rice with chicken) As it is very easy to prepare in large quantities, it has become a favorite for Colombian extended family reunions.
- “Sobrebarriga al horno” (Roasted flank or skirt steak) This recipe uses a cut of meat known as matambre or flank steak. It is slowly cooked in beer or water for several hours and then baked topped with breadcrumbs.
DELICIOUS COLOMBIAN RECIPES YOU SHOULD TRY | MAMASLATINAS.COM
- Bandeja Paisa is in a class of its own! This dish is served on a platter, and it is the perfect meal to share with your family on a lazy Sunday. Don't try eating it all by yourself, like I did!
- A favorite among Colombians, ajiaco is a yummy traditional dish. Ask any Colombian about ajiaco, and you will immediately make them homesick. This chicken and potato soup is a go-to in many Colombian households.
- Colombian meatball stew is a perfect slow-cooked meal. This is a delicious and easy dish that you can prepare in your slow cooker; make sure to make enough for the whole family!
- Sobrebarriga is flank stake and cooked in Colombian creole sauce it is super delicious! Flank steak tends to be a tougher cut of meat, but by cooking it in a slow cooker or even a pressure cooker, it will become very tender.
- Bistec a caballo is a traditional dish; a Colombian cowboy's feast. Literally, bistec a caballo means steak on a horse. Well, that leaves a lot to the imagination, but fear not - this is a juicy steak topped with a fried egg.
- How about a whole fried fish? My father loved to eat a whole fried fish. It really is a culinary experience; and, in Colombia, this is a dish that is readily available, especially when you're close to the ocean.
- It may be called Russian salad, but it's very much a Colombian side dish. This is a popular side dish made for parties and special events. It is so easy to make, and pairs well with any pork or chicken dish.
- Colombian short ribs that fall off the bone. Made in the slow cooker, these yummy short ribs will delight you and anyone else who is lucky enough to try them!
- Arepas are the perfect snack! Colombian arepas are delicious and easy to make. You can add any extra ingredients you may have on hand; I love adding cheese for perfect cheesy arepas.
- You can't go wrong with these Colombian tamales. There are many variations of tamales in Latin America, and Colombian tamales do not disappoint! Get the full recipe at Genius Kitchen.
ARROZ CON COCO (COLOMBIAN COCONUT RICE) RECIPE
4.2/5 (5)Category SidesCuisine Latin AmericanTotal Time 45 mins
17 BEST COLOMBIAN FOOD DISHES YOU SHOULD TRY RIGHT NOW
Estimated Reading Time 9 mins
COLOMBIAN RECIPES | ALLRECIPES
COLOMBIAN RICE RECIPE - FOOD.COM | RECIPE | COLUMBIAN ...
COLOMBIAN-STYLE BEANS AND RICE RECIPE - SERIOUS EATS
COLOMBIAN CHICKEN SOUP RECIPE - GET RECIPE INSTRUCTIONS ...
10 BEST COLOMBIAN RICE RECIPES | YUMMLY
10 BEST COLOMBIAN MEAT RECIPES | YUMMLY
You'll also love
Top Asked Questions
What are the best Colombian recipes?Green plantains are smashed into thin slices, lightly salted, and fried until brown. This is, hands-down, one of the easiest Colombian recipes out there. For flavoring, you can use hogao, guacamole, or avocado slices as a topping. This creates savory bites that the entire family will love. 6. Hogao
What do you serve with Colombian rice?You can accompany this delicious dish with fries, tomato sauce, lettuce or fried plantain. Another tasty suggestion that my children love is to add turkey sausage cut in small pieces once the rice is cooked. I consider “Arroz con Pollo” (rice with chicken) a Colombian gastronomic classic.
What is Colombian coconut rice (Arroz Con Coco Blanco)?While you will find “white” coconut rice ( arroz con coco blanco) in Colombia, that is prepared in a similar way to the coconut rice dishes we talked about above, the most popular version of Colombian coconut rice is a darker version.
What is the traditional food of Colombia?Torta Negra Colombiana (Colombian Black Cake) Ceviche de Camarones (Colombian Shrimp Ceviche) Ajiaco Colombiano (Colombian Chicken and Potato Soup) 10 Must Try Traditional Colombian Soups