@dgmx14: #duki #avecessolomedivierto @dukoyasupiste

Jesus Garcia
Jesus Garcia
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Region: MX
Thursday 05 November 2026 06:43:20 GMT
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papukev542
tomY :
son coros de cenfe???
2026-11-05 07:23:07
15
pulesadrian_
AdrianPules :
Los yeah son de C.R.O no??
2026-11-05 14:39:33
23
manuduran_229
manuduranssj :
si el duko es Uchiha Madara de fondo se escucha a Hashirama haciendo los coros
2026-11-05 12:14:30
44
cruzbkr_oficial
CruzBKR :
como se llama la música
2026-11-05 11:57:27
0
jefer_vitec10
Jeferson :
Cuántos me fallaron pa' despué' vení' a llorarme como a Luka los de Dallas 🥲
2026-11-05 16:12:11
2
__blssd_
W :
soy el único que escucha el "daleeeee" al inicio?
2026-11-05 13:29:54
0
marrufo.ssj
DUKO 2.0🪽 :
2026-11-05 13:51:54
0
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RICE FROM AROUND THE WORLD 🌍 I’m on a mission to find the world’s best rice dish. This is part 16 and today we’re taking a trip back to Colombia to make some Arroz con pollo or Colombian Rice and chicken. This one pot, easy to make rice dish, is something that can be eaten as one whole dish or with avocado and fries. The full recipe is below :) (4) Stock: 1.5litre chicken stock 1 red onion peeled & quartered 4 garlic cloves peeled 2 green onion stems 4 garlic cloves 50g fresh coriander 1 tbsp ground cumin 2 large chicken breasts Salt & black pepper to taste 1 chorizo Antioqueño sliced 1/2 brown onion finely diced 1/2 red bell pepper finely diced 1/2 green bell pepper finely diced 1/2 yellow bell pepper finely diced 1 small carrot finely diced 1 tsp ground coriander 2 tsp ground cumin 1 tsp smoked paprika  Orange food colour* optional for colour  1 cup washed par boiled long grain rice  2 cups of the stock 25g freshly chopped coriander 1/2 cup garden peas Method: (1) Heat up a medium stock pot on a high heat, then add the water. Once it reaches a boil, add all the ingredients for the stock, except the chicken. Season to taste with salt & pepper, then cover and simmer for 5 minutes. (2) Now remove the lid and add the chicken breasts, cover and reduce to a simmer, then allow to cook for 30 minutes or until the breast is cooked. Remove the chicken, set aside and shred, then reserve for later. Strain the stock and reserve for later. (3) For the rice, heat up a large pot on a medium heat. Once hot, add a dash of oil, then add the sausage and cook for a few minutes to render some of the fat. Add the tomato, carrot, onion, peppers and bay leaf, then cook for 5-8 minutes until soft. Season with the cumin, coriander (4) Add the washed rice and toast for 1 minute. Add the stock, bring to a simmer, reduce the heat to low then cook for 15 minutes. Remove from the heat and allow to steam off the heat for a further 10 minutes. Then open the lid, add the peas, coriander and chicken then mix well and cover for a further 10 minutes.
RICE FROM AROUND THE WORLD 🌍 I’m on a mission to find the world’s best rice dish. This is part 16 and today we’re taking a trip back to Colombia to make some Arroz con pollo or Colombian Rice and chicken. This one pot, easy to make rice dish, is something that can be eaten as one whole dish or with avocado and fries. The full recipe is below :) (4) Stock: 1.5litre chicken stock 1 red onion peeled & quartered 4 garlic cloves peeled 2 green onion stems 4 garlic cloves 50g fresh coriander 1 tbsp ground cumin 2 large chicken breasts Salt & black pepper to taste 1 chorizo Antioqueño sliced 1/2 brown onion finely diced 1/2 red bell pepper finely diced 1/2 green bell pepper finely diced 1/2 yellow bell pepper finely diced 1 small carrot finely diced 1 tsp ground coriander 2 tsp ground cumin 1 tsp smoked paprika Orange food colour* optional for colour 1 cup washed par boiled long grain rice 2 cups of the stock 25g freshly chopped coriander 1/2 cup garden peas Method: (1) Heat up a medium stock pot on a high heat, then add the water. Once it reaches a boil, add all the ingredients for the stock, except the chicken. Season to taste with salt & pepper, then cover and simmer for 5 minutes. (2) Now remove the lid and add the chicken breasts, cover and reduce to a simmer, then allow to cook for 30 minutes or until the breast is cooked. Remove the chicken, set aside and shred, then reserve for later. Strain the stock and reserve for later. (3) For the rice, heat up a large pot on a medium heat. Once hot, add a dash of oil, then add the sausage and cook for a few minutes to render some of the fat. Add the tomato, carrot, onion, peppers and bay leaf, then cook for 5-8 minutes until soft. Season with the cumin, coriander (4) Add the washed rice and toast for 1 minute. Add the stock, bring to a simmer, reduce the heat to low then cook for 15 minutes. Remove from the heat and allow to steam off the heat for a further 10 minutes. Then open the lid, add the peas, coriander and chicken then mix well and cover for a further 10 minutes.

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