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Chilean cuisine [1] stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ...
The dish is popular along the coast of Chile, where the macha can be found in great numbers. It is prepared with the meat of the macha in one half of the shell, covered in Parmesan cheese, a little butter and seasoned with white wine or a drop of lemon, and then baked for a few minutes.
Cazuela is a typical dish of the Caribbean and Antioquia regions in Colombia. The dish is prepared and cooked differently in each region of Colombia. In general, the recipe for Colombian Cazuela include beans, onion, garlic, tomato, avocado, sausage, chicharron, tocino, green and yellow plantain, salt, and Olive oil or vegetable oil.
In a large bowl, whisk 1/2 cup of the olive oil with the paprika. Add the chicken and toss to coat; let stand at room temperature for 15 minutes. Meanwhile, in a small bowl, mix the yogurt, lemon ...
Afrikaans; العربية; Aragonés; Asturianu; Беларуская; Беларуская (тарашкевіца) Български; Bosanski; Català; Cebuano
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Paila marina is a traditional Chilean seafood soup or light stew usually served in a paila (earthenware bowl). It usually contains a shellfish stock base cooked with different kinds of shellfish and fish. [1] These are complemented with a variety of herbs and spices such as paprika and parsley. [2]
In a large pot, heat the 1/4 cup of olive oil. Add the olives, capers, anchovies, chile and garlic and cook over moderately high heat until sizzling. Add the sun-dried and crushed tomatoes and the ...