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Cooking Colombia

Chicken with chili

12:52 AM

Ingredients :

2 tablespoons vegetable oil 
2 medium onions, minced
1 red bell pepper, cut into 1/2 inch pieces
6 medium garlic cloves, minced
1/4 cup chili powder
1 tablespoon of ground cumin
2 teaspoons of ground coriander
1 teaspoon of dried oregano 
1/2 teaspoon of red pepper flakes
1/4 teaspoon of cayenne pepper 
2 pounds ground chicken
2 (15-ounce) cans of dark red kidney beans, drained and rinsed 
1 (28-ounce) can of diced tomatoes 
1 (28-ounce) can of tomato puree 
Salt to taste and water, as needed

Preparation : 

Heat oil in a large Dutch oven over medium heat until simmering.

Add the onions, the bell pepper, the garlic, the chili powder, the cumin, and the coriander, oregano, pepper flakes, cayenne and 1 tea spoon salt and cook (stirring often) until the vegetables are softened (for about 10 minutes).

Increase the heat to medium high. 

Stir in half of the chicken, about 1/2 pound at a time, and cook while breaking up any chunks with a wooden spoon until no longer pink (about 6 minutes).

Add beans, tomatoes and tomato puree and bring to a boil. 

Cover and simmer over low heat, stirring occasionally, for one hour.

Press the remaining ground chicken into a ball, then pinch off teaspoon sized pieces and stir them into the chili.

Uncover and continue to simmer; stirring occasionally, until the chicken is tender and the chili is dark and thickened slightly (for about 40 minutes). 

If the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer.

Season with salt to taste. 

Serve with shredded cheese and sour cream.

Gooseberry marmelade, low sugar

11:26 AM

Ingredients :

(2 bottles of 8 ounces each)

800 grams of fresh gooseberries
200 grams of powdered organic panela
Juice of two lemons
2 glass jars with lids 8 oz, lids must be new

Preparation : 

Sterilize jars two 8-ounce immersing in boiling water for 10 minutes or leave them in a hot oven at 200 ˚ F for 10 minutes.

Sterilize the lids by immersing them in boiling water for 10 minutes.

Keep the jars hot.

Put a small plate in the freezer.

In a saucepan, combine all ingredients and cook over medium high heat.

After about 10 minutes start uchuvas gently mash with a spoon.

Continue cooking.

When carrying a total of 25 minutes cooking, make the first test to see if you get the right spot.

This is getting a bit of jam on the frozen plate, after a few seconds you should be able to leave a mark in passing a finger.

If not ready, continue cooking.

The total cooking time should not exceed 35 minutes.

With tweezers, stop the jars on a tea towel.

Fill jars with hot jam, leaving a half inch from the top.

Clean the outer edge of the jars and seal without applying much pressure.

This jam of marmelade, is low in sugar, you need to keep it in the fridge.

Open, takes 10 to 15 days, and closed two months or more.

If opening a jar, sees signs of fungus, one must discard the contents.

The consistency is not as strong as that of a conventional jam but it does the job of wonders.

If you want a firmer consistency, should increase the proportion of panela.
 
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