Name: Pichones from Cúcuta
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: Colombian
Ingredients: 12 small birds small, commercially raised and professionally dressed squab (young domestic pigeon), or inspected quail of similar size; 60 ml fresh lemon juice; 8 g total fine salt, divided; 1 g ground cumin; 1 g ground black pepper; 20 g unsalted butter; 150 g red bell pepper, finely chopped; 200 g yellow onion, finely chopped; 8 g garlic, finely chopped; 15 g flat-leaf parsley, chopped; 10 g fresh mint (yerbabuena), chopped; 240 ml water; dry white wine is an alternative; 240 g long-grain white rice, dry; 480 ml water for the rice; 2 g fine salt for the rice

Family-style casserole of braised Pichones with white rice on a rustic table.

Region Cúcuta, Norte de Santander, Colombia

Dish Pichones

Yield 4 servings

Active time 35 minutes

Cook time About 40 minutes

Ingredients ↓

Overview

Pichones from Cúcuta

In Cúcuta, Norte de Santander, Pichones pairs small food birds with a fragrant guiso of red pepper, onion, garlic, parsley and yerbabuena. The birds simmer gently in the aromatic mixture and are served with white rice. This four-serving home version follows the regional recipe’s small-bird quantity and its option of quail when squab is not available. Use only commercially raised, professionally processed birds sold for food; the name does not mean pigeons caught in parks. Water is the measured braising liquid, while dry white wine is a documented alternative. The birds vary in size, so the cooking time is a guide. Check each one with a thermometer and cook the thickest breast and thigh to 74°C. Keep the guiso moist as the birds braise, then spoon it over the poultry at the table.

Ingredients

Poultry

12 small birds small, commercially raised and professionally dressed squab (young domestic pigeon), or inspected quail of similar size

Seasoning

60 ml fresh lemon juice
8 g total fine salt, divided
1 g ground cumin
1 g ground black pepper

Guiso

20 g unsalted butter
150 g red bell pepper, finely chopped
200 g yellow onion, finely chopped
8 g garlic, finely chopped
15 g flat-leaf parsley, chopped
10 g fresh mint (yerbabuena), chopped

Braising liquid

240 ml water; dry white wine is an alternative

To serve

240 g long-grain white rice, dry
480 ml water for the rice
2 g fine salt for the rice

Method

Season the birds Keep the birds at or below 4°C. Do not rinse raw poultry; pat it dry, check that it is professionally dressed and free of pinfeathers, then season inside and out with the lemon juice, 5 g salt, cumin and pepper.
Cook the rice Combine the rice with 480 ml water and 2 g salt in a covered saucepan. Bring to a boil, cover and cook over low heat until tender and the water is absorbed, following the package timing. Leave covered off the heat.
Build the aromatic guiso Melt the butter in a heavy lidded casserole over medium heat. Add the onion and red pepper; cook 6–8 minutes until softened. Stir in the garlic for 30 seconds, then add the parsley, mint and remaining 3 g salt.
Brown the birds gently Add the seasoned birds and turn them gently in the guiso for about 5 minutes, allowing light browning without tearing the skin. Pour in 240 ml water, or the same amount of dry white wine; the liquid should reach about one-third of the birds’ height. Cover and bring to a gentle simmer.
Braise to a safe temperature Braise over low heat for about 20–30 minutes, turning once and checking that liquid remains. Bird size changes the timing. Insert a clean thermometer into the thickest breast and inner thigh without touching bone; every bird must reach 74°C. Continue covered in short intervals if needed, adding a little hot water if the pan gets dry.
Rest and serve Rest the birds for 5 minutes. Spoon the guiso over them and serve with the white rice. Refrigerate leftovers in shallow containers within 2 hours at or below 4°C; use within 3–4 days and reheat throughout to 74°C.

Practical guidance

Practical

Nutrition per serving

Approximate per serving; bird size, species and edible yield vary.

Food safety and allergens

Use only commercially raised, professionally processed birds intended for food; do not use wild or urban pigeons. Keep raw poultry at or below 4°C and separate from ready-to-eat foods. Do not rinse it; wash hands, utensils, board and surfaces after handling. Cook every bird to 74°C in the thickest breast and thigh, measured with a thermometer without touching bone. Refrigerate leftovers within 2 hours at or below 4°C, use within 3–4 days and reheat to 74°C. Poultry is present. If using wine, check the label for sulfites.

Practical guidance

Use food-channel birds: Choose commercially raised, professionally processed squab or inspected quail from a food retailer. Never use wild-caught birds or pigeons from parks. Keep the braise gentle: A quiet simmer keeps the small birds tender. If the guiso starts to catch before the poultry is done, add hot water a spoonful at a time. Check every bird: Small birds cook at different rates. Check the thickest breast and thigh of each bird, not just the one on top.

Final notes

Texture: The meat should be fully cooked and tender, with the pepper and herbs still distinct in the sauce. Serving: Keep the rice separate and spoon the guiso over each bird just before eating.

Nutrition per serving

Servings: 4
Energy (kcal): 610 kcal
Carbohydrate (g): 51 g
Protein (g): 48 g
Fat (g): 23 g
Fibre (g): 2 g
Sodium (mg): 850 mg

Pichones from Cúcuta

Ingredients

Poultry

Seasoning

Guiso

Braising liquid

To serve

Method

Practical

Nutrition per serving

Food safety and allergens

Practical guidance

Final notes

Nutrition per serving

Colombian National Dishes

Gamitana Muguiada from the Colombian Amazon

Tortilla de Barbatusca from Ocaña

Gamitana Frita from the Colombian Amazon