Colombian Ajiaco Brunch Bowl with Gluten-Free Arepas – A Mouthwatering Fusion of Flavors!

Allergens

Wheat (gluten) in Arepa dough (pre-made)

Ingredients

• 4 cups of gluten
• free Arepa dough (pre
• made)
• 2 tablespoons of olive oil
• 1 large yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 cups of potatoes, cubed
• 2 cups of corn on the cob, cut into small pieces
• 4 cups of chicken broth (gluten
• free)
• 1 cup of green peas
• 1 cup of Guasca, finely chopped (Colombian herb mix)
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Divide the Arepa dough into 8 equal portions and shape each portion into a ball, then flatten it into a round disk about ½ inch thick. Place the disks on a baking sheet lined with parchment paper and bake for 20 minutes or until golden brown. Remove from the oven and let them cool.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes or until they become fragrant and translucent.
3. Add the cubed potatoes and corn pieces to the pot, stirring well to combine with the onions and garlic. Cook for 2 3 minutes.
4. Pour in the chicken broth and bring the mixture to a boil. Lower the heat and let it simmer for about 15 minutes or until the vegetables are tender. Add green peas during the last 5 minutes of cooking time.
5. Season the Ajiaco with salt and pepper, and then stir in the finely chopped Guasca.
6. To assemble the brunch bowl, place one Arepa at the bottom, pour the warm Ajiaco over it, and garnish with fresh cilantro leaves. Serve immediately.

Chef’s Insight

Feel free to adjust the seasoning according to your preference and add other vegetables like carrots or lima beans if desired.

Notes

You can use gluten-free chicken broth or make your own by simmering chicken bones with water, salt, and pepper.