Colombian Shredded Meat
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g chicken fillet (s)
- 500 g white mushrooms
- 1 tablespoon rapeseed oil
- 3 large cloves garlic, crushed
- 200 ml red wine, dry
- 1 shot rum, white or brown
- 200 g sour cream
- 150 g cheese (Gouda and Mozzarella), half and half, rated
- Spice Mix (Indasia Roll Grill Spice)
- Curry powder
- Paprika powder
- Pepper, black, freshly ground or crushed
- salt
- Tabasco
Print Recipe
Pin Recipe Instructions
- Cut the fillet into pieces (between medallion size and shredded meat). Mix well with the roll grill spice, garlic, pepper, curry and paprika and marinate in the refrigerator for about 2-3 hours.
- Fry briefly in oil, turn, sprinkle with salt and remove from the pan. Cut the mushrooms into slices and fry in the pan, lightly salt. Add the meat and deglaze with a dash of rum, allow to reduce. Then add the red wine and let it reduce almost completely. Mix the sour cream with Tabasco, salt and pepper and add to the dish,
- bring to the boil, reduce a little.
- Pour the cheese over it and let it melt (with the lid) or briefly gratin in the oven.
- In the original, rice is served with it, but ribbon noodles or spaetzle also taste great with it.
- In Colombia, this dish is usually made from beef fillet, as this is the cheapest there. I have been successfully cooking it with poultry for years.
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