Colombian Lunch: Paleo Ajiaco de Pollo & Arepas Recipe

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 whole free
• range organic chicken (about 4 lbs) 2 large sweet potatoes, peeled and chopped 1 lb white potatoes, peeled and chopped 2 cups fresh corn kernels 2 cups chicken broth (preferably homemade) 1 large onion, roughly chopped 4 cloves garlic, minced 1 cup Guascas herb (a mix of parsley, coriander, and mint) Salt and pepper, to taste 2 cups masarepa (pre
• cooked cornmeal flour) 2 cups warm water 1 tsp salt 2 tbsp coconut oil 1 cup chopped cilantro 1 avocado, sliced for garnish

Instructions

1. Begin by making the Ajiaco de Pollo: In a large pot, combine chicken, sweet potatoes, white potatoes, corn kernels, onion, garlic, and Guascas herb. Season with salt and pepper to taste. Add chicken broth and bring to a boil. Reduce heat, cover, and simmer for 45 minutes. While the Ajiaco is cooking, prepare the Cornmeal Arepas: In a large bowl, mix masarepa, warm water, and salt until well combined. Divide the dough into 6 equal portions. Shape each portion into a round patty. Heat coconut oil in a pan over medium heat. Cook the arepas for 5 minutes on each side or until golden brown. Set aside. Remove the chicken from the Ajiaco and shred it using two forks. Return the shredded chicken to the pot and cook for an additional 10 minutes. Serve the Ajiaco with the Cornmeal Arepas, garnished with cilantro and avocado slices.

Chef’s Insight

To enhance the aroma of this dish, add a pinch of ground cumin to the Ajiaco while it's cooking.

Notes

Ensure that you use free-range organic chicken for a more sustainable and healthier option.