Colombian Lunch: Scrumptious Chicken Ajíaco with Plantains and Avocado Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 large potato, peeled and diced
• 2 cups corn on the cob, cut into thirds
• 1 cup green beans, chopped
• 2 cups cilantro, roughly chopped
• 1 cup cooking oil
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 plantains, peeled and sliced
• 1 avocado, sliced
• 1 lime, cut into wedges
• Salt and pepper, to taste

Instructions

1. In a large pot, heat 1 cup of oil over medium heat. Add the minced garlic and cook until golden brown.
2. Add chicken broth to the pot and bring to a boil. Add the chicken breasts and simmer for about 20 minutes or until cooked through. Remove from heat and let it rest.
3. In a separate pot, boil water and cook the potatoes and corn on the cob until tender. Drain and set aside.
4. Once the chicken is cooled, shred it and add it back into the garlic infused oil. Stir in the green beans and cooked vegetables. Add salt and pepper to taste.
5. Serve the chicken ajíaco hot with plantains on the side and a slice of avocado on top. Squeeze lime wedges over everything for an extra burst of flavor.

Chef’s Insight

This recipe captures the essence of Colombian flavors while maintaining simplicity. The combination of spicy, sweet, and savory ingredients creates a sensational mouthfeel that will have you reaching for seconds.

Notes

Feel free to adjust the spice level by adding more or less ají pepper to taste - Use fresh herbs and produce for the best flavor and presentation