Colombian cuisine is rich and diverse, thanks to geographical variety, a tropical climate, and the influence of many immigrant populations.
Chicken soup like mom used to make it. It includes chicken, two (preferably three) kinds of potatoes, corn, sour cream, capers, avocado and guasca. Guasca is a special herb that grown throughout the Americas and gives the soup its distinct flavour.
Ingredients: Serves: 12Yield: 12 cups Units: US | Metric 1 whole chicken, cut up 1 medium onion, chopped 1 bunch fresh cilantro, chopped 1 medium white radish (optional) 1 carrot, peeled and chopped 1/2 cup green peas 3 ears corn, cut in fourths 3 lbs yukon gold potatoes, peeled and cut in large dice 2 lbs russet potatoes, peeled and cut in large dice 4 tablespoons cream salt Directions: 1 Place all ingredients, except cream and cilantro, in a large stockpot or dutch oven, and cover with 10 cups of water; cook about 30 minutes until chicken is tender but not falling off the bone, adding additional water as needed to maintain a soup consistency. 2 Stir in cilantro and cream.
Read more at: http://www.food.com/recipe/ajiaco-co...38?oc=linkback
Arroz Con Coco (Colombian Coconut Rice):
It is a common side dish of the Caribbean coast of Colombia. White rice is cooked in coconut milk with water, salt and sugar.
About This Recipe
serves 4 to 6
THIS RECIPE APPEARS IN:
Latin American Cuisine: Arroz Con Coco (Colombian Coconut Rice)
1 (13.5 ounce) can coconut milk (see note above)
2 cups uncooked long or medium grain rice
2 tablespoons to 1/4 cup sugar (or brown sugar)
1 1/2 teaspoons kosher salt
1/2 cup raisins (optional)
3 cups water
Heat coconut milk in a 2 quart heavy-bottomed saucepan over high heat until simmering. Reduce to medium low and cook, stirring frequently with a wooden spoon until reduced to a couple of tablespoons (see note above). Continue to cook, stirring and scraping constantly until coconut oil breaks out and coconut solids cook down to a deep, dark brown, about 20 minutes total.
Add rice, sugar (more or less to taste), and salt. Increase heat to medium and cook, stirring constantly until rice grains begin to turn translucent and golden, about 2 minutes. Add raisins (if using) and stir to combine.
Add water and stir to combine. Bring to a simmer over high heat, reduce to lowest possible setting, cover, and cook for 15 minutes. Remove from heat and let rest 15 minutes longer. Fluff with a fork, and serve.