Recorte de pechuga de pollo

 

It is not uncommon, as they are ingredients that are available anywhere, in any market. In Colombia we grew up with sweats on our tables. Recorte de pechuga de pollo  Here in the USA, this recipe for Sudado de Pollo is known by the name of “chicken stew”. Add the chicken broth with the tomato sauce, stir and when it boils, add the rice with the precooked peas, the carrot and the sweet corn. When the water dries, stir a little and cover, lower the heat. We check the rice after 10 minutes and add the shredded chicken, cover and let it cook until the rice dries completely. Although empanadas have been known since the time of the conquest when they entered the hands of the Spanish, the fillings and cooking techniques were enriched thanks to products from Colombia, such as potatoes, for example, as well as the cooking techniques that they brought.