Kosovan Pulique

Ingredients

In this adaptation of Pulique, we incorporate the flavors and ingredients of Kosovan cuisine. While the original Guatemalan Pulique uses ingredients like corn and native spices, the Kosovan version replaces them with potatoes, carrots, and traditional Balkan spices. This adaptation aims to create a fusion of flavors, combining the essence of the original dish with the culinary traditions of Kosovo. We alse have the original recipe for Pulique, so you can check it out.

• 500g (1.1 lb) chicken or beef, cut into bite-sized pieces 500g (1.1 lb) chicken or beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950ml) chicken or beef broth 4 cups (950ml) chicken or beef broth
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the chicken or beef to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced potatoes, sliced carrots, and diced red bell pepper. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Sprinkle the paprika, cumin, salt, and black pepper over the ingredients in the pot. Stir well to coat everything evenly.
5. 5.
   Pour in the chicken or beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 30 minutes or until the meat is tender and the vegetables are cooked through.
6. 6.
   Remove the pot from the heat and stir in the sour cream until well combined. Adjust the seasoning if needed.
7. 7.
   Serve the Kosovan Pulique hot, garnished with fresh parsley.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Chicken or beef — For a more tender result, marinate the meat in a mixture of olive oil, lemon juice, and your choice of herbs for at least 30 minutes before cooking.
• Sour cream — If you prefer a lighter version, you can use Greek yogurt instead of sour cream for a tangy twist.

Tips & Tricks

• To enhance the flavors, you can add a splash of lemon juice or a pinch of smoked paprika to the Pulique before serving.
• For a thicker consistency, you can mash some of the cooked potatoes and mix them back into the stew.
• If you prefer a spicier version, add a chopped chili pepper or a dash of hot sauce to the pot while cooking.
• Serve the Pulique with crusty bread or rice to soak up the delicious sauce.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Kosovan Pulique is best served hot, straight from the pot. Garnish each serving with fresh parsley for a pop of color and freshness. Accompany the dish with a side of crusty bread or rice to complete the meal.

Presentation advice

When presenting Kosovan Pulique, use a deep bowl or plate to showcase the rich colors of the stew. Place a generous portion in the center and sprinkle fresh parsley on top for an appealing touch. Serve with a side of bread or rice on a separate plate to create an inviting and satisfying meal.