Ensalada de Pollo Risaralda (Chicken Salad)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Preparation time
90 minutes
Number of servings
8
Difficulty
Easy
Ingredients
2
kg chicken pieces
1/4
cup(s) vinegar
2
piece(s) tablespoons sour orange juice
500
gr onion, grated
4
clove(s) garlic, finely chopped
1/2
tbsp oregano, ground
1
tbsp basil, chopped
1
tbsp sugar
1/2
cup(s) mayonnaise
1/4
cup(s) heavy cream
pinch salt and pepper to taste
Directions
- Cook the pieces until tender, for about 30 minutes, remove and let cool.
- Separate the meat from the bone, and shred.
- Mix the vinegar, sour orange juice, onion, garlic, sugar, herbs, salt and pepper.
- Let the meat marinate for a few hours in the mixture.
- Discard part of the brine and mix the rest with mayonnaise and heavy cream.
- Taste for salt and pepper.
- Serve cold or store refrigerated.