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Pollo en Su Jugo, Chicken in its juices

Chicken in its Juices is a very good kind of free range hen, that is cooked with lots of onion and tomatoes creating a delicious and aromatic tomato soup after the cooking time is over. I estimate after about 4 hours or more the hens are tender and have created an extremely tasty soup with the flavor of our creole sauce. This particular one was at the house of a famous cook Mrs. Hilda Cuero, in the outskirts of Cali in a town called Rozo. You have to reserve at through some reference and then this marvelous dish along with patacones and ají will be waiting for you to give you some extreme satisfaction.

En Rozo, Valle del Cauca, existe una señora, la famosa Hilda Cuero, que hace mas de 30 años prepara el mejor sancocho de la zona. También es famosa por el Pollo en su jugo, una mezcla de sabores criollos que dan a este plato,  una sopa al final de la cocción que no olvidará jamás. Este plato cocina el pollo o la gallina d epatio en tomate y una especie de hogao o guiso. Si planea estar por el Valle del Cauca, llame y reserve su almuerzo el Domingo y regálese un rico almuerzo que lo llevará de inmediato a una hamaca o a la cama para una rica siesta.

Pachi´s Blog en Creative Culinary

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Patricia McCausland-Gallo is a nutritionist, pastry chef, teacher, and food writer born in the Caribbean town of Barranquilla, Colombia. She has a B.S. in Foods and Nutrition from Louisiana State University, attended a School for Retort Operations, and completed courses of instruction prescribed by the Food and Drug Administration.