Colombian Brunch Delight: Paleo Ajiaco De Pollo with Coconut Cauliflower Rice

Allergens

Dairy-Free, Gluten-Free (if using gluten-free guascas)

Ingredients

• 4 cups chopped potatoes
• 2 cups sliced leeks
• 1 cup corn kernels
• 1/2 cup guascas (Colombian herb mix)
• 1 lb chicken breasts, boneless and skinless
• 6 cups chicken broth
• Salt and pepper to taste
• 1 head of cauliflower, riced
• 1 can of coconut milk

Instructions

1. In a large pot over medium heat, add the chicken broth and bring it to a simmer.
2. Add the potatoes and leeks, cooking until tender, approximately 10 minutes.
3. Add the corn kernels and guascas into the pot and stir well.
4. Season with salt and pepper to taste.
5. Place the chicken breasts on top of the vegetables in the pot, cover and cook for about 20 25 minutes or until chicken is cooked through.
6. In a separate pan, sauté the riced cauliflower with coconut milk over medium heat until tender and creamy, approximately 10 minutes. Season with salt and pepper to taste.
7. Remove the chicken from the pot and let it rest for about 5 minutes before slicing and returning to the pot.

Chef’s Insight

Ajiaco is a comfort food in Colombia, often shared among friends and family during gatherings or special occasions.

Notes

This recipe serves 6 generously portioned servings of Ajiaco de Pollo with creamy coconut cauliflower rice.