Coqauvinguine Recipes

25 CLASSIC COLOMBIAN FOODS (+ RECIPE COLLECTION)

25 Classic Colombian Foods (+ Recipe Collection) image

These traditional Columbian recipes are hearty and so tasty! From meats to fish to beverages, spice up your meals with these easy Columbian dishes.

Provided by insanelygood

Number Of Ingredients 25

Ingredients

Colombian Style Powdered Beef
Bandeja Paisa
Colombian Beans
Colombian Chicharron
Colombian Green Plantains
Hogao
Aguapanela
Colombian Fried Fish
Colombian Coffee
Arepas
Three Milk Rice Pudding
Roasted Potatoes
Chuleta Valluna (Colombian Pork Milanese)
Columbian Coconut Rice
Colombian Aji
Colombian Cassava Bread
Colombian Empanadas
Colombian Potato Salad
Colombian Cheese Fritters
Columbian Style Stuffed Pork
Columbian Pico De Gallo
Colombian Pizza
Colombian Griddled Corn Cakes
Colombian Seafood Stew
Colombian Chicken and Potato Stew

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a Columbian dish in 30 minutes or less!

Nutrition Facts :

COQ AU VIN-GUINE

Coq Au Vin-guine image

Provided by Brian Boitano

Categories main-dish

Time 1h2m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1/2 cup olive oil, divided
1/4 pound pancetta, chopped
1 pound cipollini onions, peeled and sliced in 1/2
1/2 cup all-purpose flour
Salt and freshly ground black pepper
1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces
1 pound crimini mushrooms, sliced
2 cloves garlic, chopped
2 tablespoons tomato paste
1 bottle medium-bodied Italian red wine
3 sprigs fresh thyme, leaves removed
1 tablespoon unsalted butter
1 pound linguine
Fresh parsley leaves, roughly chopped

Steps:

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook until brown and crispy about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel.
To the same skillet add the onions and cook until they just start to caramelize, about 10 minutes. Remove from the pan and set aside on a baking sheet. While the onions cook, add the flour to a glass baking dish and season with salt and pepper. Add the chicken and toss to coat.
To the same skillet add 3 tablespoons olive oil, add the mushrooms and season with salt and pepper, to taste. Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions.
Shake off any excess flour from the chicken and put on a plate. Add 3 tablespoons olive oil to the skillet and add the chicken. Cook the chicken until browned, about 6 minutes and transfer to the baking sheet.
Turn the heat to medium and add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms and onions and let simmer for 3 minutes. If sauce is too thick add remaining red wine. Add butter, taste and adjust seasonings, if necessary.
Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook until al dente about 8 to 10 minutes.
Drain the pasta, transfer to a large serving bowl and top with the chicken and wine sauce. Garnish with the parsley, pancetta and a drizzle of the remaining olive oil.

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