Resultados de la búsqueda

Today I want to share with you a recipe that has its origins in Venezuelan tradition: the famous Reina Pepiada. This stuffed arepa was created in 1955 in Caracas by the Alvarez brothers, as a tribute to Susana Duijm, the first Venezuelan to win the Miss World title. Thus was born this iconic arepa, which today is enjoyed in different presentations and variations. This version is adapted to my tastes, keeping the fresh and creamy touch that characterizes the Reina Pepiada. It is also versatile: you can enjoy this filling in arepas, wraps, tostadas or with plantain chips! Approved by my Venezuelan friends, I invite you to try it. Ingredients: 1 chicken breast 1 bunch of chopped cilantro or to taste (I like to add a lot of cilantro) 1 clove of garlic 1/2 red onion chopped in small cubes 1 avocado Juice of 1/2 lime or to taste Salt to taste Pepper to taste 5 tablespoons mayonnaise (you can replace it with Greek yogurt) Preparation: Cooking the chicken:  Use a fresh chicken breast for best results. Place the breast in a medium saucepan and cover with water. Add a generous pinch of salt, a few bay leaves, a sprig of oregano, two whole garlic cloves and a spring onion stalk. Bring the water to a boil and then lower the heat, allowing the chicken to cook gently for about 20 minutes. This will give it a deep, delicious flavor that will make all the difference. Once cooked, let the chicken cool and then shred it with two forks or your hands into thin, juicy strips. Preparation of the sauce:  While the chicken is cooking, prepare a creamy and light sauce that will be the base of the flavor of this recipe. In a bowl, mix the mayonnaise (or Greek yogurt if you prefer a lighter version), chopped garlic, a handful of fresh cilantro, the juice of half a lime, salt and pepper. If you prefer a smoother texture, use a hand blender to blend until you get a homogeneous sauce. Add a splash of water if necessary to adjust the consistency and give it a lighter texture. This sauce will not only impart flavor, but also an irresistible creaminess. Incorporation of ingredients:  In a large bowl, place the shredded chicken and add the creamy sauce. Next, cut the avocado in half, remove the seed and scoop out the flesh. With a fork, mash the avocado into large chunks and add it to the mixture to give it a smooth, creamy texture. Add also the chopped red onion, which will give it a crunchy and fresh touch. Stir everything carefully to integrate the ingredients well. Final adjustment:  Taste the filling and adjust the flavor according to your preferences. If you feel it needs more acidity, add a little more lemon juice. If you prefer a more intense flavor, you can incorporate an extra touch of salt, pepper or even some chili flakes to give it a spicy touch. At the end, you can add more chopped cilantro if you want an even fresher flavor. And that's it! This delicious Reina Pepiada filling is ready to enjoy on your favorite arepa, wraps, tostadas or even plantain chips. Ready to taste a little piece of Venezuela in every bite? If you want to see this recipe in action, I invite youto watch the step-by-stepvideo! Thanks for visiting my site! Let me know if you liked this post and if you want to know what else I cook day by day and other details of my life in Germany follow me on my social networks: Instagram Facebook Youtube

I was born in Cali, a vibrant city in the south-west of Colombia, close to the Pacific Ocean. The proximity to the coast allows us to grow up with some of the most typical dishes of the region: shrimp and seafood casseroles, sancocho de pescado, ceviche de piangua and, of course, coctel de camarones (shrimp cocktail). One of the most famous places to enjoy Cali's gastronomy is the Galería Alameda , our equivalent of traditional markets in other countries. Here you will find an impressive variety of fruit and vegetables that represent the natural wealth of Colombia. The Galería also has butcher's stalls, arepas vendors, natural remedies and restaurants offering typical delicacies such as tamales, sancochos, arroz atollados, empanadas, morcillas and much more. Every time I return to Cali, one of my favourite rituals is to visit the Galería Alameda and enjoy a shrimp cocktail. Inspired by this experience, I have created this recipe to share with you. Although it is traditionally served with soda crackers in Cali, you can also enjoy it with green plantain tostadas, crispy tortillas for tacos or on its own. It is also often served in the centre of an avocado, which gives it an attractive visual touch and a spectacular flavour. Here are the ingredients for this delicious shrimp cocktail, but you can adjust the flavour to your liking. I hope you enjoy this recipe as much as I do, full of memories and the flavour of home! Ingredients for the shrimp cocktail: 3 cups shrimp (can be cooked or raw, but deveined). 1 small red onion (here you can adjust to your taste whether you want less or more onion) Juice of two limes or to taste 1/2 teaspoon salt A pinch of pepper 3 tablespoons chopped coriander or to taste 3 tablespoons mayonnaise 3 tablespoons tomato sauce (ketchup) 1/2 teaspoon soy sauce (*OPTIONAL - if adding, add less salt!) Preparation : Onion:  Cut the onion to taste, either into julienne slices or diced. If you find the flavour too strong, you can reduce the amount or soften them by soaking them in a bowl of cold water, salt or lemon for at least 15 minutes. Then rinse them well with water. Shrimps:  Depending on the type of prawns you are using (raw or pre-cooked), it is important that they are defrosted. Heat salted water in a pan and carefully add the prawns as soon as it boils. Cook for 3-4 minutes or until they are pink and slightly shrivelled. Once they are ready, turn off the heat, take them out and drain them under cold water to stop the cooking process. Then place them in the bowl in which you will prepare the cocktail. Mix:  Add the lime juice to the shrimps along with the onion, chopped coriander, tomato sauce and mayonnaise. Mix well. If you like, you can add a touch of soya sauce (optional), as is customary in some Alameda Gallery restaurants. Add a pinch of pepper, stir and taste the mixture. Adjust the flavour by adding more salt or lemon if needed. Remember that the key is to prepare the cocktail to your taste. Serve and enjoy:  Your prawn cocktail is ready to serve! Serve it with crackers, green plantain chips or crispy tortillas. Note: If you like it spicy, you can add a little chilli to give the dish a special touch. If you prefer a different variation, I invite you to try this recipe for prawn ceviche with avocado , or if you are vegan or vegetarian, these delicious mango ceviche tacos  are just the thing for you. Thank you for visiting my page! Let me know if you liked this post and if you want to know what else I cook every day and other details about my life in Germany, follow me on my social media: Instagram Facebook Youtube

The flavors of this dish make me feel close to home despite the distance. Would you believe me if I told you that the first time I made lentils was in 2014 when I moved to Germany?  It sounds hard to believe, but it's true! When I lived in Colombia, I never made lentils. I wasn’t a huge fan of cooking and thought they were complicated and time-consuming to make... How wrong I was! In fact, here in Germany, I’ve discovered different types of lentils like black, Beluga, red, and more. But I still prefer the classic brown lentils we always cook in my home in Cali. I call this recipe "Colombian lentils" because this is how I've known them my entire life. But I must admit that I have Colombian friends who make them differently: some add meat, onions, sausage, etc. You can even replace the potatoes with quinoa, which is SPECTACULAR, and it’s not always necessary to add garlic or bell peppers (I know, some people might say: WHAT?!). The fun part of cooking is creating the version you love most! Ingredients: (I usually make a generous amount so I have leftovers to freeze): 1 ½ cups of lentils, well rinsed 1 large potato (in Germany, I use the "mehligkochend" variety) 3 green onions, finely chopped 1 large carrot 2 medium tomatoes, diced (you can also use canned blended tomatoes) ½ red bell pepper, grated or finely chopped 1 tsp of cumin (or to taste) ½ tsp of turmeric (or to taste) ½ tsp of salt (or to taste) 1 garlic clove (optional) Cilantro for garnish (optional) 2 bay leaves for cooking the lentils 3-5 sprigs of thyme (optional) Instructions If possible, soak the lentils for at least an hour in hot water. If you're short on time, just make sure to rinse them well. Some people soak them overnight to reduce cooking time. Make the sauce:  Heat a little olive oil in a pan and sauté the green onions, tomatoes, garlic, and bell pepper. Add salt, cumin, and turmeric, and let the sauce simmer on medium heat for about 10 minutes. Cover the pan to allow the flavors to develop. In the pot:  In a separate pot, bring hot water, the lentils, diced potatoes, carrots, thyme sprigs, and bay leaves to a boil. Cook everything on medium heat. Once the sauce is ready, add it to the pot with the lentils. Let it boil, then reduce the heat and simmer until the lentils, potatoes, and carrots are soft. Adjust the seasoning to taste. You can add more cumin or salt if needed. The goal is to make the dish taste just right for you. To serve, ladle the lentils into deep bowls and garnish with fresh cilantro. Notes: If you want the lentils to be creamier, you can blend part of the lentils, potatoes, and sauce and then add it back to the pot. If you're pressed for time, you can prepare the lentils in a pressure cooker. Cooking time would be around 10 to 15 minutes, depending on your cooker. Thanks for visiting my page! Let me know if you liked this post and if you want to know what else I cook day by day and other details of my life in Germany follow me on my social networks: Instagram Facebook Youtube

Another quick and easy preparation, perfect as a main dish or starter! I was in Colombia enjoying the end of the year holidays with my family and enjoying the warmth of my city Cali and its people.... What nostalgia! especially now in the quarantine season. One of the dishes I prepared the most was shrimp ceviche.... I have always been a fan of this delicacy, it reminds me of when I used to go to the Galeria Alameda  in my city, a market square where there are also many seafood restaurants. This ceviche however I made it a bit different as I didn't use salsa rosada - a combination of tomato sauce and mayonnaise - but only added lemon and avocado, which gives it an exquisite flavour. In fact, when it has these sauces in it, it is known as Coctel de camarones. If you are vegetarian or vegan, you can replace the shrimp with mushrooms, hearts of palm or mango, in fact you can see some ceviche tacos with this fruit that I made a while ago here . Ingredients for the shrimp and avocado ceviche: 2 cups shrimp 1 large avocado Chopped cilantro to taste Lime juice to taste (about 2-3 limes) 1/2 large white onion, chopped Salt and pepper to taste Preparation: To prepare the shrimp, it is important to know whether you bought them raw or pre-cooked. If they are pre-cooked, simply put them in boiling water for about 3 minutes (be careful not to overcook them). Then drain and let them cool. If they are raw, you have to put them in hot water for a couple of more minutes (4-5) just be aware they don't overcook. Next, add the shrimp, the lemon, avocado, onion and cilantro in that order. This recipe is very versatile, so you can adjust the quantities to your liking; for example, if you prefer less onion, reduce the amount. Then add the lime juice and adjust the flavour to your preference - if you like it spicy, feel free to add an extra kick! ¡Gracias por visitar mi página! Déjame saber si te gustó este post y si quieres saber qué más cocino día a día y otros detalles de mi vida en Alemania sígueme en mis redes sociales: Instagram Facebook Youtube

I almost always have a jar of pickled red onions in my fridge. These allow me to add a particular flavor to my dishes, either as toppings or as an ingredient. I use them for salads, I put them on top of beans, ceviches, if I make montaditos with plantains or arepas, I add them to my chili sauces, tacos, pico de gallo, etc. They are very versatile! There are so many ways to prepare these onions, but my favorite has a special ingredient: hibiscus flowers. I think this ingredient gives them a much more intense color. Also as an option, you can add sugar or dried chilies to give them a sweet or spicy touch, according to your taste.. Ingredients   for the pickled onions: 1 large red onion 1 tablespoon of white vinegar (you can replace it with apple cider vinegar or wine vinegar) Hot water 2 tablespoons dried hibiscus blossoms Optional:  1/2 tablespoon sugar, dried chilies to taste, pepper balls and even rosemary. Preparation: Cut the onion into julienne strips : To begin, peel the purple onion and cut it into thin julienne strips. This will allow it to better absorb the flavors of the pickle. Prepare the jar : Choose a glass jar with a tight-fitting lid that is large enough to hold the onions. Make sure it is clean and dry. Mix the ingredients : Place the chopped onions in the jar along with the dried hibiscus flowers. If you decide to add sugar or dried chilies, this is the time to add them as well. Add the vinegar and hot water : Pour the tablespoon of vinegar over the onions and hibiscus flowers. Then add enough hot water to completely cover the ingredients. The hot water will help the flavors blend quickly and help the onions take on the rich color of the hibiscus flowers. Let the water cool : Place the lid on the jar and allow the contents to cool to room temperature before storing in the refrigerator. This will allow the onions to better absorb the flavors. Storage : Once the jar is cool, store it in the refrigerator. The pickled onions will be ready to use in a few hours, but the flavor will intensify even more after a day. You can keep them in the fridge for up to a week and a half. And that's it! Now you have pickled red onions with hibiscus flowers that you can use to spice up your favorite dishes. Whether in tacos, salads, or any other preparation, these onions will add a unique flavor and beautiful color to your culinary creations. Enjoy them! I share with you here  a video I made for my instagram channel where I show the step by step of this recipe. Thanks for visiting my page! Let me know if you liked this post and if you want to know what else I cook day by day and other details of my life in Germany follow me on my social networks: Instagram Facebook Youtube

Originally, this recipe was supposed to be made with green papaya, but the papaya ripened in just two days, so I had to use it as it was. This recipe is inspired by the famous Thai green papaya salad but with a special touch from Latin America: panela (also known as piloncillo, papelón, atado de dulce, chancaca, etc.). Ideally, the papaya should be green, as it will have a delicious flavor and be easier to cut. Ingredients for the Salad: (2 servings) 1 medium green papaya, julienned 1 cup cherry tomatoes (or to taste) 1/2 cucumber, julienned 1/4 cup roasted peanuts Mint leaves for garnish Ingredients for the Dressing: Juice of 1 lime 2 tablespoons grated panela A splash of hot water Chili flakes to taste (or chopped chili) 2 tablespoons fish sauce (if you don't have it or are vegan, you can mix 1 tablespoon soy sauce or tamari and 1 tablespoon rice vinegar, or use the vegan "no-fish sauce") 1 tablespoon crushed peanuts (or to taste) Preparation: Prepare the ingredients : In a large bowl, mix all the salad ingredients: the julienned papaya, cherry tomatoes, julienned cucumber, and roasted peanuts. Garnish with mint leaves. Prepare the dressing : In a small bowl, combine the lime juice, grated panela, hot water, chili flakes, and fish sauce (or the vegan alternative). Add the crushed peanuts and mix well until all ingredients are well integrated. Combine and serve : Pour the dressing over the salad and mix well to ensure all the ingredients are well coated. Enjoy! You can customize this recipe by adding tofu, shrimp, carrots, cilantro, or other vegetables as desired. I hope you like it as much as I do! Thank you for visiting my page! Let me know if you liked this post, and if you want to know more about what I cook daily and other details of my life in Germany, follow me on social media: Instagram Facebook Youtube

Weekends are ideal for enjoying delicious homemade pancakes. These pancakes have a subtle nutty flavor thanks to the hazelnut flour, but if you don't have this flour, you can easily replace it with oat flour. Here I share a simple and delicious recipe so you can make these pancakes anytime. Ingredients: 1 egg 1 1/2 cups oat flour (blend oats in a blender) 1/2 cup hazelnut flour 1 tablespoon chia seeds 1 banana (as in the photo) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 cup sweetener (optional) 1 tablespoon vanilla extract 1 1/2 cups plant milk Blueberries for garnish (optional) Instructions: Prepare dry and wet ingredients: In a bowl, mix oat flour, hazelnut flour, chia seeds, baking powder, baking soda, and sweetener (if using). In another bowl, beat the egg and add the mashed banana, vanilla extract, and plant milk. Combine the mixtures: Gradually add the dry ingredients to the bowl of wet ingredients, mixing well until a homogeneous batter is obtained. Let the mixture rest for at least 5 minutes so the chia seeds can absorb some of the liquid and the batter thickens a bit. Cook the pancakes: Heat a pan over medium heat and lightly grease it with oil or butter. Pour small portions of the batter into the pan to form the pancakes. Cook until bubbles form on the surface and the edges look cooked, then flip and cook until golden brown on both sides. Serve: Serve the pancakes hot, garnished with blueberries if desired. Enjoy a delicious and nutritious breakfast! This recipe is perfect for sharing with family or friends on a relaxed weekend morning. I hope you like it as much as I do! Thanks for visiting my page! Let me know if you liked this post and if you want to know what else I cook day by day and other details of my life in Germany follow me on my social networks: Instagram Facebook Youtube

I love avocado madly and it is one of the fruits I miss the most being far away from Colombia. Fortunately the supply of avocado in Germany has increased and in recent years, at least in Berlin, it is much easier and more affordable to buy avocados. Many times in supermarkets like Rewe you can find them for 90 cents. This can vary a bit depending on where you live both in Germany and in the capital. The avocados that I like the most are the ones from Edeka and Kaufland, they are the ones that have turned out the least bad. I love to make this sauce and eat it with empanadas, green plantain toast, beef, chicken, boiled potatoes, arepa, rice, and yucca. It even tastes good on bread for breakfast and on top of a poached egg.... Yummy! If you don't like it spicy just don't add the chili. You can also add finely chopped tomato, red pepper, red onion or garlic powder to this preparation. Find the way you like to make it. Ingredients: 2 to 3 large avocados (I used Hass avocados which are the most common in Germany). 2 stalks of spring onion finely chopped 1-2 chili peppers (optional-depends on how spicy you like it) finely chopped and without the seeds, if you don't have any, you can replace it with any hot sauce you have 1 splash of olive oil (if the taste bothers you, use another vegetable oil such as canola oil) 1 lime juice (we call it lemon in Colombia) or to taste. 1 bunch of coriander or to taste, finely chopped Salt and pepper to taste Preparation: Add the avocados previously cut into chunks to a bowl and mash them with a fork. It is okay to leave small pieces so that the texture is not completely homogeneous. Add to the bowl the finely chopped cilantro and the finely chopped onion. Stir and add the chili to taste, lime juice, salt, pepper and oil. Mix all the ingredients well, taste a little to correct the flavor according to your taste and that's it. You can keep it in the refrigerator well covered for up to 3 days. Be sure to add a little more lemon and oil to make it last longer. But I actually always prefer to eat this sauce the same day. Enjoy! Thanks for visiting my site! Let me know if you liked this post and if you want to know what else I cook day to day and other details of my life in Germany follow me on my social media: Instagram Facebook Youtube Con amor y sazón, La Negrita.

WARNING: In almost every Colombian home they make empanadas differently! This recipe that I want to share with you is inspired in the recipe of my grandmother Graciela, who made the BEST EMPANADAS IN THE WORLD! :P Every time she made them it was a super event in the family, and of course, we all happily went to eat them every time. The original recipe has two types of meat (pork and beef). The version I am sharing with you today uses ground beef because it is faster to make since I am in Germany and that means going to get the meat in advance... You can also stuff them with shredded meat and potatoes. I left the step by step recipe for the shredded beef on my YouTube channel. Empanadas are definitely my favorite Colombian food - followed by beans, seafood casserole, pandebono...shall I go on? In Colombia it's very easy to find empanadas on street stands, just like finding taco food trucks in Mexico. As it has happened to me with many Colombian recipes, I have learned to make empanadas while in Germany since they are not easily available here and there are few people who make them really yummy - in my opinion. I make empanadas at hom in Berlin at least twice a year, and we literally eat them for 2-3 days in a row, a real commitment. :) You can also make them and freeze them raw, and then fry them directly. Here the recipe: Ingredients: 500 gr of organic ground beef (you can use vegetable meat) 2 cloves of garlic, finely chopped 1 red bell pepper, finely chopped 1/2 large onion finely chopped 1 chopped tomato Cumin to taste 1/2 tablespoon of turmeric powder Salt and pepper to taste 3 large potatoes cut into very small cubes 2 tablespoons fresh or dried thyme (optional-but this is my grandmother's signature) For the dough: 1/2 package of precooked corn flour (500gr) (see notes) 1 and a half tablespoons of salt 2 tablespoons vegetable oil Juice of 1 lemon Water at room temperature Preparation: In a hot frying pan with olive oil sauté in order: the onion, wait about 3 minutes, then add the garlic, then the paprika and the tomato. Then add the ground beef and the potatoes cut into small pieces. Stir and season with cumin, turmeric, salt, pepper and thyme. When it boils, lower the heat and let it cook for about 10 minutes or until the potato is soft. Adjust the flavor to your liking. Let the meat cool a little before assembling the empanadas. You can also make the filling and then add the peeled and cooked potato. I made a video on YouTube some time ago making plantain montaditos, and you could also use that meat recipe to fill your empanadas. For the dough: First add the flour, then the salt and stir. Gradually add the water at room temperature and the oil. Add the lemon juice and knead with your hands until you get a homogeneous consistency. If you notice that it is too dry, simply add a little more water and continue kneading. When the dough is ready, let it rest for at least 15 minutes. Different techniques are used to assemble the empanadas: You can flatten the dough with a pataconera or taquera, or use a rolling pin, flatten the dough and then with a plate or mold you shape it, add the filling, close and seal with your hands. Here is a video of how I assemble them, in this case making plantain empanadas. Heat a frying pan with oil for frying. To know if the oil is ready, use a wooden spoon and introduce it to the bottom of the pan. if you notice bubbles coming out, you can fry the empanadas. You can also use the oven, just keep in mind that you must brush the empanadas with oil beforehand so that they do not get too dry or break, or they are also very good if you use an airfryer or air fryer. Notes: In Germany I buy the "mehlig" baking potato, it is the best for making empanadas. Remember to add the lemon juice to the dough to make the empanadas crispier. If you live in Colombia, you will probably find it easier to get the authentic ground corn dough in the galleries (market places) where you live. The flavor will be even better and it comes ready to use. But if you live outside Colombia, and you can get yellow arepa dough brand Doñarepa that is the best for me, but if you can't find it, opt for PAN flour. Once ready you can store the empanadas in a sealed container and keep them in the refrigerator for about 5 days, freeze them and you can heat them later in an oven or in the airfryer. Thanks for visiting my site! Let me know if you liked this post and if you want to know what else I cook day to day and other details of my life in Germany follow me on my social media: Instagram Facebook Youtube

Encocado is one of the many typical dishes of the Colombian coasts. It is so called because it is a preparation consisting of a stew or stir-fry to which coconut milk is added. This dish also has its own versions in other Latin American countries such as Ecuador. It can be prepared with shrimp, fish and seafood. My favorite way to prepare this dish is with a stew or guiso typical from the coast, which consists of aji dulce (sweet chili - if you don't have it, add sweet paprika powder), red onion, spring onion, garlic and tomato. I also add red bell pepper for more flavor. Ingredients: (Approx. 3 servings) 2 medium ripe tomatoes, grated 1/2 grated red paprika 1/2 large red onion, finely chopped 1 spring stalk finely chopped 1 large garlic clove, finely chopped 1 sweet chili pepper (optional) finely chopped 1 teaspoon coriander powder 1 teaspoon cumin powder 1/2 teaspoon turmeric powder 1 can coconut milk Salt and black pepper to taste 1/2 bunch chopped cilantro or to taste 1 tbsp chopped fresh basil to taste (optional) Vegetable oil 400 grams of pre-cooked and thawed seafood. Preparation: In a skillet heat the oil and add the red onion, spring onion and sweet chili pepper (optional- if you don't have then add sweet paprika powder). Stir fry for about 3 minutes, then add the garlic. After the onion starts to become transparent add the tomato and grated paprika, stir and add the spices: cumin, turmeric and coriander powder. Stir and bring to a boil. When it boils, lower the heat and let it cook covered for 10 to 15 minutes, so that it releases more liquid. Separately, heat the coconut milk and when it starts to bubble, add the ready stew. Stir and add salt and pepper. Here you can blend it or leave it like this... When the mixture is boiling, add the seafood and cook for about 6 to 7 minutes more. Correct the flavor by adding more salt, pepper or more spices to taste and add the basil and cilantro. Stir and turn off the heat. Serve with rice, plantain chips, mashed plantains or whatever you like! Thanks for visiting my site! Let me know if you liked this post and if you want to know what else I cook day to day and other details of my life in Germany follow me on my social media: Instagram Facebook Youtube

I love this recipe because it can be made as part of a "meal prep", that is, it can be left ready one day to be eaten later in the week. This chicken can be eaten with patacones, rice, quinoa, yucca, potatoes, stuffed with arepas.... there are many ways to enjoy this recipe. INGREDIENTS: - 1 chicken breast - 4 stalks of green onion - 1/2 finely chopped bell pepper (or to taste) - 2 garlic cloves - 1 bunch of cilantro or parsley (to taste) - Salt, pepper and turmeric to taste - 1/2 teaspoon cumin - 1 teaspoon coriander powder - 1/2 cup tomato puree (or 2 ripe tomatoes, grated) - 2 tablespoons tomato paste - 1 teaspoon garlic powder (optional) - 2 bay leaves PREPARATION: Cook the chicken breast with the two cloves of garlic, 2 stalks of green onion and the cilantro sprigs (reserve some leaves for garnish) or parsley and pepper and the bay leaf, don't throw away the broth! Cook it for about 15 minutes over medium heat and shred it with two forks. In a frying pan add a drizzle of olive oil and sauté the other two finely chopped long onion stalks, add the chopped garlic and paprika, then add the shredded chicken, tomato puree and tomato paste. Then add salt, cumin to taste, coriander powder (optional but gives a lot of flavor) garlic powder and turmeric to taste. Add the broth where the chicken was boiled also for flavor. Let it cook for about 10-14 minutes. And that's it! I use tomato puree without any problem replacing the tomato because here in Berlin tomatoes don't have much juice and are not very ripe, so these purees that come in a can, in a bottle or in a box work great for me, make sure it only has tomato)! Thanks for visiting my site! Let me know if you liked this post and if you want to know what else I cook day to day and other details of my life in Germany follow me on my social media: Instagram Facebook Youtube Con amor y sazón, La Negrita.

Try this combination of flavors that you will love. This is an easy and delicious recipe. You can serve it with crackers, corn tortillas or green plantain chips. Ingredients: - Juice of a large lime - 2 gulupas (you can replace it with ripe passion fruit) In Germany you can find this fruit as "Passionsfrucht". - 1/4 cup cilantro (or to taste) - 1/2 roasted (or regular) paprika. You can find these ready-made in glass jars in supermarkets. - 1/2 pickled red onion (or regular) - 300 grams of pre-cooked shrimp Wash the shrimp and let them soak in the lemon or lime juice for about 15 minutes, then add the rest of the ingredients. Stir well to integrate the flavors, adjust flavor with salt and pepper. If you want you can add spice to taste. Let it rest in the refrigerator for about 15 minutes, serve and enjoy. Thanks for visiting my website! Let me know if you liked this post and if you want to know what else I cook day by day and other details of my life in Germany follow me on my social media channels: Instagram Facebook Youtube