Friday, January 28, 2011

Sancocho de Pescado (Colombian hearty fish soup)

Sancocho is a hearty soup very popular in all the Colombian territory. It varies according to the region, but basically is a soup made with the ingredients people have handy "parboil" in water for a long time. Traditionally it is made with chicken, boiling hens, oxtail, pork ribs, or fish and a variety of starchy garden roots, vegetables and fruits like: potatoes (different types), yuca, arracacha, taro, yam and plantains. It is cooked normally outdoors over wood or coal stoves so people can gather around while it cooks; it makes the perfect meal for a family Sunday luncheon.

As nowadays it is more difficult to prepare it outdoors, specially in the big cities, there are many specialized restaurants in the outskirts of the cities that make it the traditional way in big pots over log fires.

This recipe is for the fish version, that is popular in both the Pacific and Atlantic coast of the country and it's made adding  coconut milk to the water.

Ingredients 4 big servings

1 1/2 pound white fish fillet cut into 2 1/2 inches pieces
3 medium potatoes peeled and cut into 1 1/2 inches dices
1 big green plantain peeled and cut into 2 inches pieces
2 medium yucas peeled and cut into 2 inches pieces
1 can coconut milk 400 ml
1 big onion minced
1/2 cup chopped scallions
1 cup chopped tomatoes
2 cloves garlic chopped
1 tablespoon garlic paste
1 fish bouillon or 1 tablespoon lobster paste
1 teaspoon fish sauce
1/2 teaspoon cumin
1/2 teaspoon turmeric or color
1/2 cup minced cilantro
3 tablespoons minced parsley
1 tablespoon white vinegar
1 1/2 teaspoon salt
4 tablespoons olive oil
4 cups water

Mix 1 tablespoon minced cilantro with the garlic paste, vinegar, 2 tablespoons olive oil and a pinch of salt and rub the fish pieces. Set aside for 15-20 minutes.

In a large pot, heat the remaining olive oil over medium heat and add the chopped onion, scallions, garlic, tomatoes, cumin, turmeric, fish bouillon or lobster paste, fish sauce,parsley, salt and cook for 7 to 10 minutes. Add  the water, coconut milk, potatoes and plantains. Reduce to medium-low and simmer covered for 20 -25 minutes until the potatoes and plantains are tender.

uncover and add the yuca let simmer for 10 minutes or until it is tender. At this point the potatoes, plantain and yuca must be very tender but not dissolved. Add the fish and cilantro, mix and cook covered for 5 -10 minutes, depending of the type of fish you are using, it may take less or more time to cook. Be careful not to overcook the fish, you want to have big chunks of it in your soup.

Serve with white or coconut rice, fried plantains,lime wedges and aji sauce.

Note: you can use a whole fish including the head. If it is the case, cut the fish into steaks. Add the fish head along with the potatoes and plantains this will give a lot of flavor and omit or reduce the fish sauce and fish bouillon if it is a strong tasting fish.

Tuesday, January 25, 2011

Arroz con Coco (Coconut Rice)

Arroz con Coco is very popular in the two coasts of Colombia, Pacific and Atlantic, in cities like Cartagena and Barranquilla is eaten almost daily. It is normally served with fish and seafood and with Plantain fritters "Patacones". It is aromatic, sweet and delicious. There are two versions of it: White and Brown coconut rice. Brown is my favorite and this is the recipe.

Ingredients for 4 servings

1 can coconut milk 400 ml
1 1/2 cup white long grain rice
2 tablespoons brown sugar
1 teaspoon salt
3 cups water

In a medium heavy pot, place the coconut milk and simmer over medium heat until it reduces and becomes creamy. It will separate into coconut oil and curds. Scrape the bottom of the pan and keep cooking until the curds brown. All this process takes about 25 minutes.

Add the rice and cook, mixing well for 3 minutes. Add the water, sugar and salt, stir and bring to a boil.

 Reduce to low heat  and cover the pot, once the water has evaporated  and you can see the surface of the rice. cook for 15 minutes or until the rice is soft and fluffy.

Serve hot.

Monday, January 24, 2011


Falafel is one of the most popular Middle East Dishes, it is sold as fast food and on every street you'll find a Falafel food car or Restaurant. In Colombia it is very popular in the Atlantic Coast due to the Arab population who have integrated so well to the Colombian culture making their dishes part of the region's gastronomy. Here, there is a very simple recipe using common ingredients found at any grocery store.

Ingredients for 4 servings

1 can 19 oz chickpeas
1 onion chopped
1/2 teaspoon garlic powder or 2 cloves
3 tablespoons minced parsley
1 teaspoon coriander seeds crushed
1 teaspoon cumin
1/2 teaspoon salt
5 tablespoon flour divided
2 tablespoons Tahini (Sesame Paste)
1 teaspoon olive oil

Vegetable oil to fry

Drain the chickpeas and discard the liquid. Wash them in cold water and drain. In a food processor place the chickpeas, parsley, onion, garlic, coriander seeds, cumin, salt, 2 tablespoons flour, olive oil and tahini paste and process for 5 minutes until you get a homogeneous thick paste.

Heat the oil to 350 F.

Form small balls with the paste and flatten a little bit, coat each ball with the remaining 3 tablespoons flour placed on a plate.

Fry the Falafel balls for 5-7 minutes until golden brown.

Falafel can be served as an appetizer with hummus or as a sandwich on pita bread. For the sandwiches you will need:

Pita bread
Chopped lettuce
Tomato slices
chopped scallions
Fresh Parsley, chopped

Cut the pita bread in half. Each half will make a pocket to fill in the Falafel. Spread a little of Tahini paste on the inside of the bread, and place 3 Falafel balls, fill with Lettuce, Scallions, Tomato. Garnish with fresh parsley.

Friday, January 21, 2011

Arroz Atollado (Messy Rice)

Arroz Atollado is one of the signature dishes from the Valle del Cauca region. The best is cooked over open fires at farm- like restaurants outside the city of Cali. It is an Andean version of the Italian Risotto made with pork and sometimes with chicken or both and potatoes, full of flavors and very filling; it makes a complete meal on a dish.

Ingredients for 6 servings


6 cups water
2 pounds pork leg meat, skin included cut in 2 inches dices
1 onion halved
2 smashed cloves garlic
1 teaspoon salt
½ teaspoon pepper
2 bay leaves


1 ½ cup long-grain white rice (patna)
3 medium white potatoes cut in 1 inch dice with the skin on
3  chorizos or Italian mild sausages
½ cup minced scallion
½ cup minced onion
1 cup finely diced tomato
3 tablespoons tomato paste
2 tablespoons olive oil (optional)
2 minced garlic cloves
1 teaspoon turmeric or sazon Goya
½ teaspoon cumin
½ teaspoon smoked paprika
A pinch chilli flakes (optional)
1 beef bouillon cube
½ cup minced cilantro (stems included)
2 teaspoons salt
Pepper to taste

Place the pork in a pressure cooker, with all the ingredients for the stock and cook for 25 minutes over medium heat. Remove from the stove, release the pressure and open.

Remove the meat and set aside. Strain the stock and keep to cook the rice.

On a big  braiser or a cast iron  pot heat the olive oil over medium heat. Fry the sausage sliced ½ inch thick for 3 minutes or until light brown. Remove and set aside.

In the oil and fat released by the sausages, cook the scallions, onion and garlic until transparent. Add the tomatoes, tomato paste, beef bouillon, salt, cumin, turmeric, smoked paprika, chili flakes, and pepper. Mix well and cook for 10 minutes stirring often, add a little of the stock if it gets too dry and add the cilantro.

Add the rice in the center of the braiser and mix well with the sauce cooking for 3 minutes. Add the 6 cups stock, the pork, the sausages and the diced potatoes. Simmer uncovered for 15 minutes or until the rice plump up.

Cover the pot and cook for another 5- 10 minutes, the rice has to be very soft, and not too dry with a creamy consistency.

Sprinkle with minced cilantro or fresh cheese. Serve hot.

Thursday, January 20, 2011

Almonds and chocolate chips Biscotti

Biscotti are one of my favorite Italian treats, and they are perfect for mid morning snack soaked in your coffee or milk or as dessert served with ice cream. Biscotti originated in the city of Prata in Italy and the name means "twice-baked". They are very easy to make and you can modify the recipe using other type of nuts and or dry berries.

Ingredients for 2 dozen

2 cups all purpose flour
3/4 cup sugar
1/4 teaspoon salt
1/2  cup butter at room temperature
2 eggs
1 tablespoon  orange zest
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 cup chocolate chips
1/4 cup toasted almonds

In a bowl mix the flour, baking powder. In a electric mixer beat the butter, sugar and orange zest, vanilla extract and salt until soft and well incorporated. Add the eggs one and beat for 3 minutes and add the flour mix and stir until blended. Stir in the almonds and chocolate chips. The dough should be soft and elastic.

Preheat the oven to 350 F degrees.

Line a baking sheet with parchment paper. On a floured surface, divide the dough into 2 and form rectangles  of  1 1/2 inches thick, sprinkle with sugar and place them on the baking sheet and bake until light brown approximately 30 minutes. Remove from the oven and let cool.

On a cutting board, place the rectangles and cut  the biscotti diagonally to 1 inch wide slices. Place the biscotti slices side down and bake until golden brown.

Let the cool on a rack and store on a cookie jar.

Wednesday, January 19, 2011

Changua "Milk and Eggs soup"

Changua is a heartwarming soup from the region of Cundinamarca. It is perfect for a cold winter day or as breaksfast and it's made with basic ingredients as milk and eggs.

Ingredients for 4 servings

2 cups Milk
2 cups water
4 eggs
1 tablespoon butter
2 green onion stalks finely chopped
4 tablespoons minced cilantro
1/2 teaspoon Salt
pepper to taste
croutons and Parmesan cheese to garnish

In a medium pot melt the butter and add half of the chopped green onions, fry over medium heat for 1 minute. Add the water, milk, salt and pepper and simmer for 5 minutes until hot. Break the eggs into the hot liquid and boil for 2 minutes, or until yolks are hard.

Remove from the stove. Place 1 tablespoon of the minced cilantro at the bottom of each soup dish, and pour the soup.

Top with croutons and coarsely grated Parmesan cheese.

Monday, January 17, 2011


Churros are fried dough pastry snacks that originated in Spain and are very popular all over Latin America and other countries in Europe, like Portugal. In Colombia they are sold by street vendors in form of a ring and sprinkle with sugar and ground cinnamon. They are normally dipped in melted chocolate or dulce de leche.

Ingredients for 15-20 churros

1 cup all purpose flour
1 cup water
1 egg
1/2 teaspoon pure vanilla extract
1/3 cup butter
1/2 teaspoon salt
1 tablespoon brown sugar

1/4 cup sugar
1 tablespoon ground cinnamon

Vegetable oil to fry

In a sauce pan mix the water, butter, brown sugar and salt and bring to boil. Remove from the heat and stir in the flour, Mix until it makes a well incorporated dough.

In a separate bowl beat the egg with the vanilla and add to the flour mix. incorporate well.

In a plate, mix the sugar and the ground cinnamon and set aside.
Heat the oil to 350 F in a medium heavy pan or deepfryer. Fill a decorating pipe using the largest tip with the flour mix, and squeeze the pipe into the oil forming 5 inches churros. Fry for 5 minutes or until golden brown. They must be crunchy in the outside and soft in the inside.

Drain the churros over paper towel and still warm roll the churros over the sugar-cinnamon mix. Serve warm with melted chocolate to dip.

Sunday, January 16, 2011

"Sayadieh" Middle Eastern Fish and Rice

Sayadieh is a very flavourful and aromatic Middle Eastern, Mediterranean dish, composed of panfried white fish, a very aromatic curry rice and tomato based sauce. There are many variations of this dish among all the middle eastern countries. This recipe here was given by the grandmother of one of my friends. I loved this dish since the first time I tried it and I now make it very often.

Serves 4 portions

- 1 1/2 cup basmati rice
- 1 medium onion, diced
- 2 cloves garlic, minced
- Pinch of chili flakes
- 1 teaspoon yellow curry powder
- 1/2 teaspoon coriander seeds (powedered)
- 1/2 teaspoon Middle Eastern all spice mix (Ras el hanout - can be replaced with pinch of nutmeg, pinch of Cinnamon, and pinch of cardamom)
- 1 pinch saffron threads
- 1 dehydrated lime (optional - can be replaced with teaspoon of lime zest)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup cilantro leaves
- 2 1/4 cup water

In a medium saucepan, heat up olive oil on medium heat. Once hot, add onions and saute for 2-3 minutes, until soft and translucent. Add garlic, chili flakes, curry powder, coriander seeds, middle eastern spice mix, saffron, dehydrated lime (optional), salt and pepper. Saute for another 3 minutes.

Add rice and mix to coat. Add water and bring to boil. Once the rice comes to boil, reduce to the lowest possible heat and cover with lid. Let steam for 20 minutes. Remove off heat and let stand for 5 minutes, covered. Before serving, fold in the cilantro leaves.

Tomato cilantro sauce

- 1 can diced tomatoes
- 1 small onion
- 1 clove garlic
- cilantro stems, chopped really fine
- cilantro leaves, chopped coarsly
- 2 tablespoons tomato puree (from can or tube)
- Salt and pepper to taste
- 1 tablespoon olive oil

In a small saucepan, add the olive oil and heat on medium. Add onions, cilantro stems and garlic and saute for 3 minutes. Add tomato paste and diced tomato. Let cook and reduce for 10 minutes. Puree the mix using a blender or an immersion blender. Add cilantro leaves, salt and pepper to taste and continue cooking for another 3 minutes.

Panfried Tilapia

- Vegetable oil for frying, 1/4 inch in a wide frying pan
- 3 Tilapia filets, cut along the center line to form 6 long tilapia strips
- 1/4 cup all purpose flour
- 1/2 teaspoon baking soda
- Salt/pepper
- pinch of smoked paprika (Optional)

Prepare the fillets and dry them using paper towel. Add salt and pepper to the fillets (and optional paprika) on both sides. While the oil heats up (medium), prepare the flour mix. Combine flower, salt, pepper and baking soda. Dredge each fillet with the flour mix and shake of excess. Carefully add enough fillets to the pan (do not overcrow the pan). Cook for 3-4 minutes (until brown and crispy), then carefully turn fillet over and cook for another 3-4 minutes. You may need to adjust the cooking time depending on the thickness of the fillet. Do not overcook the fish or it will get very dry. Remove and let the fish rest on paper towel to absorb excess oil.

Serve with lemon wedges and cilantro leaves to garnish.

Tuesday, January 11, 2011

Arepa e' Huevo (Egg Filled Fried Arepa)

These fried arepas are from the Caribbean coast of Colombia and they make a delicious breakfast or mid morning snack. They are sold in street food cars all over the region, and there's even, a annual Arepa e' Huevo festival hosted in a town that brags about having the best recipe in all the country.

Ingredients for 6 arepas

3 cups precooked yellow cornmeal
6 whole eggs
3 cups warm water
1 teaspoon salt
a pinch of baking powder
salt and pepper.

Oil to fry

Mix the cornmeal, salt and baking powder in a bowl. Add the water and mix well until you have a soft dough. Using your hands work the dough for 2 minutes and set aside to rest for 10 minutes.

Divide the arepa dough in 6 portions and leave a small piece of dough to seal the arepas later.

Make a ball with each portion and flatten with your hands forming a 1/6 inch thick arepa.

In a medium heavy pot heat the oil to medium heat 325 F.
Place one arepa at a time in the hot oil and fry for 2 minutes on each side, they need to puff creating an inside pocket. Remove from the oil and drain over paper towel with the puffed side up. Repeat with each arepa.

Once they are cool to handle, using a rounded point knife, cut a small opening in the edge and go all the way to make room for the egg, but be careful  not to break the arepa.

Crack an egg in measuring cup, sprinkle salt and pepper. Holding the open arepa with one had, pour the egg inside and with a piece of the remaining uncooked dough seal the crack pressing firmly.

Fry the arepa again for about 3 minutes on each side if you want to have a hard yolk or less if you want it runny. Repeat the process with each arepa.

Drain over paper towel and serve steaming hot.

You can be creative and add your own touch to the filling egg for example bacon bits, minced onion, sofrito, etc.

Friday, January 7, 2011

Yuca beignets filled with cheese and Orange spicy sauce (Buñuelitos de yuca rellenos de queso y ají de naranja)

These yucca beignets are traditionally made for the holidays sweetened with honey in the Caribbean Coast of Colombia. This is the basic recipe with a little twist. Perfect amuse bouches for parties all year round.

Ingredients for 24 beignets

1 Kilogram of frozen yucca or cassava
1 cup mozzarella cheese diced
1 tablespoon parsley finely chopped
2 tablespoons red bell pepper finely chopped
1/2 cup all purpose flour
1 cup bread crumbs
2 eggs
salt and pepper to taste
vegetable oil to fry

Orange Aji

1 cup freshly squeezed orange juice
1 tablespoon honey
1/2 tablespoon oregano minced
1 tablespoon red bell pepper minced
1/2 teaspoon jalapeno pepper seeded and minced
salt to taste

Place the frozen yucca in medium pot with water to cover and a pinch of salt to cook for 15 to 20 minutes, until the yucca is soft but still firm. Drain and let cool.

Place the yucca in the food processor with salt and pepper and process until forming a soft dough. It must be elastic and sticky.

In a small bowl mix the filling ingredients: Cheese, red pepper, and parsley.

Using your hands form 4 centimeters balls and flatten a bit, place 1 teaspoon of the filling mix in the center, and form a ball making sure it is totally sealed. Pass each ball over the flour,  beaten eggs and finally bread crumbs. Place in the fridge for 1 hour.

Fry the beignets at 225 F until golden brown. Drain over paper towel.

Orange Aji

Reduce the orange juice in a small pot over medium heat to 1/2 cup. Remove from the stove and let cool.
Place the orange juice and the jalapeno pepper in the blender and blend for 1 minute.

Place in a porcelain or glass container and add the red pepper, oregano, honey and salt and pepper and mix well.

Serve the beignets with the orange aji.

All recipes are on Petitchef

Thursday, January 6, 2011

Carne en Polvo (powdered beef)

The national dish of Colombia is composed by beans, white rice, chicharrones, carne en polvo, fried chorizo, sweet plantain , a fried egg, and a slice of avocado. This is the recipe for the carne en polvo, which can be served as a side dish as well or simply with steamed white rice.

Ingredients for 6 servings

1 pound beef skirt or hip steak
2 cloves garlic
1 whole onion halved
1 tablespoon Worcestershire sauce
1 teaspoon salt

1/2 cup green bell pepper finely minced
1/2 cup minced tomato
1/2 cup minced green onion
2 cloves of minced garlic
1 tablespoon tomato paste
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon turmeric or color (adobo Goya, triguisar)
salt and pepper to taste

In a pressure cooker add the meat cut in cubes, water to cover, the onion, garlic, salt and the Worcestershire sauce and cook for 30 minutes. The meat must be tender.

Remove from the liquid (it can be saved as beef stock after straining) and let cool. Place the meat in a food processor and process for 2 minutes to a very fine powder like consistency. Set aside.

Make the sofrito, placing the olive oil in a big saute pan, over medium heat. Add the green onion and garlic and cook for 3 minutes. Add the green pepper and cook for 1 minute. Add the diced tomato, tomato paste, cumin, turmeric, salt and pepper and cook for 5 minutes until almost all liquid has evaporated.

Stir in the powdered beef and mix very well until the sofrito and the meat has incorporated. It must be a little dry. Add more salt if needed.
Serve over white rice and beans.

All recipes are on Petitchef

Wednesday, January 5, 2011

Frijoles con Tocineta (Colombian Red Beans with bacon)

Beans are one the most important dishes in the Latin America Cuisine. From the re-fried beans in Mexico, to the black cuban beans, every country has a flag dish made with beans. In Colombia specially in the Andean regions these are eaten everyday or at least once a week and the preparation varies from region to region. This recipe is the one from the Valle del Cauca region and believe me, it is delicious, I've made it for people that don't like beans and they licked their plates.


2 cups red or kidney dry beans
1/4 of a medium pumpkin
1 green plantain
1 onion
2 cloves of garlic
1 beef bouillon cube
Salt and pepper to taste.


5 slices of bacon chopped
1 cup minced green onion
1 cup diced tomatoes
1/2 tablespoon minced garlic
1 teaspoon cumin
1 tablespoon tomato paste
1/2 adobo Goya or Triguisar (color)

Place the beans in a bowl and wash them carefully. Pour water to cover them and let them soak overnight.

Peel the plantain and with the help of a spoon carve small chunks or flakes, set aside.

Place the beans and the soaking water in a pressure cooker, with the onion cut in half, the garlic cloves, the pumpkin seeded but with the skin on, the plantain and the beef bouillon and cook for 30 minutes. If using a regular pot cook until the beans are tender approximately 1 1/2 hours.

Remove the pumpkin, onion, and garlic cloves and let cool. Remove the skin of the pumpkin, it will peel off very easily. And place all these in a blender with 1/4 cup of the cooking water and a few tablespoon of the cooked beans to make a cream.

Add this cream to the beans, add salt and pepper and cook for another 10 minutes in low heat until they thicken. The consistency has to be creamy, not too runny.


Place the bacon in a small saute pan and fry until crispy. Remove and add to the beans.
In the same pan with the fat from the bacon, fry the green onion and the garlic for 3 minutes in medium heat. Add the dice tomatoes, the tomato paste, cumin, adobo and a pinch of salt and cook for 5 minutes until most of the water has evaporated.

Serve the beans on a soup dish and pour some of the sofrito on top. Serve with rice, chicharrones and or powdered beef.

All recipes are on Petitchef

Tuesday, January 4, 2011

Chicharrones (Pork Fritters)

Chicharrones are an essential part of the Colombian gastronomy. They're eaten all over the country and they make part of the national dish Bandeja Paisa "Paysan Tray" a dish composed of red beans, rice, avocado, Chicharrones, sweet plantains, chorizo, fried eggs and powdered beef. The best Chicharrones are the ones very crunchy and meaty too. The best cut I've found is the pork belly sold in Chinatown, which is very meaty and inexpensive.


2 pounds pork belly
1 tablespoon baking soda
1 teaspoon salt
2 tablespoons all purpose flour

Vegetable oil to fry

Clean the pork belly making sure it has no hairs left and pat dry it with paper towels. Cut into rectangles of 3x 6 inches.

Cut the meat and fat lengthwise into 1/2 inch strip and the cut crosswise making sure you don't cut deeply enough to cut the skin. They have to be strips with cuts that open up but are held together by the pork skin.

Rub the baking soda all over the strips and overall the skin. Place in medium pot with water to barely cover them and cook until the water has almost evaporated.

Remove the pork and wash the baking soda off water. Pat dry again, and rub the salt all over. Add the pieces of pork to a bowl with the flour so its covers the meat all around.

Heat the vegetable oil to 275 F and deep fry covered for 10 minutes or until golden brown.

Drain over paper towels and serve as a side dish.

All recipes are on Petitchef

Monday, January 3, 2011

Pollo a la Brasa "Charcoal Roasted Chicken"

Pollo a la brasa is a very popular dish in Latin America, being one of the national dishes in Peru. It is also very popular in Bolivia, Ecuador and Colombia with small variations in every country. In Colombia is very popular in cities like Cali and Bogota, and there are specialized restaurants all around the city where it is roasted over charcoal. It is savory, moist and tender and is accompanied with Papas Saladas (Salted potatoes) and small fried arepas. This recipe is the Colombian version and is roasted in the oven.


1 big grain fed chicken (2 1/2 or 3 pounds)
1/2 cup brown or black beer
1 generous bunch of fresh thyme
3 green onion stalk
3 cloves of garlic
3 tablespoons soy sauce
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon cumin
3 teaspoon adobo GOYA or Triguisar (divided)
1 1/2 teaspoon ginger paste
2 tablespoon white vinegar
1 1/2 teaspoon liquid smoke
a pinch of chili flakes (optional)

Salt to rub.

Rinse the chicken inside out and pat dry with paper towel .Cut the chicken into pieces (You can buy breasts and tights separately if you prefer). Slightly rub with salt and with 2 teaspoons of the Adobo GOYA or Triguisar. If you don't have the adobo it can be replaced with a mix of garlic powder and sweet paprika it is mostly applied to give color.

In a blender of food processor,  mix the remaining ingredients to prepare the marinade. Place the chicken on a baking dish "Pyrex" and rub the marinade on each piece, pour the rest to cover the chicken cover the baking dish with plastic wrap. Place in the fridge at least 3 hours before cooking.

Take the chicken out of the fridge and let cool down a room temperature. Preheat the oven 350 F. Place the baking dish and baked for about 40 minutes or 20 minutes per pound. During the roasting process flip the piece and pour some of the liquid on them. These will keep the meat moist.

Once the breast has reached an internal temperature of 160 degrees. Remove the baking dish of the oven, and place the chicken pieces on a wire rack with a baking sheet under to collect the juice. Roast the chicken for another 10 - 15 minutes until golden brown. Serve with papas saladas and aji

All recipes are on Petitchef