Enjoy Columbia Restaurant Chicken Salteado at Home with This Easy Recipe

Sunday dinner would always begin with our grandmother Carmen Hernandez's special recipe for chicken croquettes. Six croquettes made with chicken and Cuban cracker crumbs and fried. Served with Columbia Hot Sauce.

Columbia Restaurant Chicken Salteado Recipe

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Casimiro Hernandez, Sr.'s original recipe for this simple yet classic dish that helped make the Columbia famous. A combination of bone-in chicken sauteéd with extra virgin olive oil and green peppers, Spanish onions, tomato, garlic, herbs and baked in casserole with Valencia rice then splashed with Adelita Chardonnay wine and topped with green peas and red pimientos. (Please allow extra time.)

Fabulous recipe! I added sliced carrots and celery, increased the wine by 1/4 c and cream by 1/4c and used Herbs de Provence in place of most of the salt and pepper on the chicken, and it was the best French Country Chicken.

We tried this place last year and we thought it was pretty decent, a year later they got waitresses with attitudes (except the one guy with roman number tattoo in arm) but all the women seem to hate their job, especially April. And the food mediocre, rice was blah. How do you screw up yellow rice? I Had the chicken salteado and it was just not that good, drinks were all dry, waitress nowhere to be found, I asked for a side dish that never came. Never again.

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