For six servings:
• 4 tablespoons of olive oil.
• 3 chicken breasts, halved, seasoned from the day before.
• 2 or 3 chicken broth tablets (Eg Maggi, Bouillon).
• ½ pound of potato sabanera or tocareña (or simply potato that does not fall apart), peeled and cut into slices or pieces.
• 3 ears of corn, halved or 1 jar of corn that is not sweet.
• 2 pounds common potato (which falls apart), peeled and cut into slices or chunks.
• 1 pound of Creole potato, (if available) peeled and sliced.
• Cilantro, guascas (if available) and 3 sticks of long onion.
• 10 cups of water.
To accompany (optional):
• Milk cream.
1. In a bowl over the fire, heat the olive oil, fry the chicken there until golden brown on both sides.
2. Add the water, the cobs, the chicken broth and the long onion.
3. When it boils, cover the container and lower the temperature until the cob is slightly soft.
4. Add the potatoes and cilantro.
5. Cover and cook until some potatoes fall apart and the others soften.
6. The guascas are added 10 minutes before finishing cooking.
It is served piping hot, accompanied with bread, avocado, capers and heavy cream to taste.
• If the cob is from a jar, it must be rinsed and drained before putting it together with the other ingredients.
• Chicken can be served whole or shredded.
• Chicken should be checked during cooking. When it is soft, it is removed from the container.
• The heavy cream and capers are served in separate containers for each person to serve as they like.
For eight servings:
• 2 pounds of beans.
• 1 tablespoon of vegetable or sunflower oil.
• ¼ pound bacon cut into small pieces.
• 2 carrots, peeled.
• 2 cubes of meat broth.
• 1 tablespoon of salt.
• 16 cups of water.
To accompany (optional):
• Chicharrón .
1. The beans are washed well and left to soak in the water the night before.
2. The next day, they are put in the pressure cooker with the water in which they were soaked, the oil, the bacon and the carrot.
3. If necessary, more water can be added to cover them well.
4. Cook without salt until soft, about 1 hour.
5. Blend a small amount of the beans with the carrot, the bouillon cubes and the salt, and add to the beans.
6. They cook for half an hour more with the pot uncovered until they are thick.
Can be served with Chicharrones , rice (cooked separately), patacones, ripe banana, "hogao" and / or egg.
• White cheese to taste
1. The ears are shelled and the grains are ground.
2. Knead into a firm ball.
3. Assemble the arepas 3 to 6 millimeters thick.
4. Put them to grill on a charcoal grill or on the stove (other than gas) over low heat.
5. Before they are ready, you can put a slice of white cheese on top. They can also be opened with a knife and put the cheese inside.
Colombian buñuelos are one of those dishes that make us unique, that makes our food special, evolved and influenced by other cuisines of the world but at the same time inimitable. Here we explain how to make the recipe for Colombian fritters, step by step and with photos.
4 diners 45m Accompaniment Medium difficulty
Additional characteristics: Cheap cost, Fried, Colombian recipes