Delightful Colombian Lunch: Authentic Ajiaco de Pollo with Gluten-Free Coconut Quinoa

Allergens

None

Ingredients

• 6 bone
• in chicken thighs, skin on 4 cups chicken broth (gluten
• free) 2 large potatoes, peeled and diced 2 medium carrots, peeled and sliced 1 cup frozen corn kernels 1 cup chopped cilantro, divided 1 medium onion, roughly chopped 3 cups water Salt and pepper, to taste 1 tablespoon olive oil Gluten
• Free Coconut Quinoa: 1 cup quinoa, rinsed and drained 2 cups coconut milk (gluten
• free) 1 teaspoon salt

Instructions

1. In a large pot over medium heat, heat the olive oil. Add the chicken thighs and cook until browned on both sides, about 4 minutes per side. Remove from the pot and set aside.
2. In the same pot, add the onion, carrots, and potatoes. Cook for about 5 minutes or until the vegetables begin to soften.
3. Pour in the chicken broth, water, and half of the chopped cilantro. Bring to a boil. Once boiling, lower the heat and let it simmer for 20 minutes.
4. Add the corn kernels to the pot and cook for an additional 5 minutes.
5. Place the chicken thighs back into the pot and continue cooking until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
6. Season with salt and pepper, to taste. Remove from heat and let it rest for a few minutes before serving. Gluten Free Coconut Quinoa:
7. In a medium saucepan over high heat, bring the coconut milk to a boil. Add quinoa and salt, reduce heat to low, cover, and cook for 15 20 minutes or until the quinoa is cooked and has absorbed all the liquid.
8. Remove from heat and let it stand covered for 5 minutes before fluffing with a fork.

Chef’s Insight

To enhance the flavors, add a pinch of ground cumin or guasca to your Ajiaco.

Notes

You can replace frozen corn kernels with fresh if available. For an extra touch, serve the dish with a side of avocado slices or guacamole.