Delectable Colombian Brunch: Gluten-Free Ajiaco con Arepa Bottom View

Allergens

Milk, gluten

Ingredients

• 1 whole chicken, cut into pieces (or equivalent parts of bone
• in chicken)
• 4 medium white potatoes, peeled and quartered
• 2 cups cornmeal
• 3 cups water
• Salt to taste
• 1 cup guascas herb mixture (dried)
• 1/4 cup chopped onion
• 2 tbsp. vegetable oil
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup milk
• 1 cup peas, frozen or fresh
• Ground black pepper to taste
• Nutritional yeast (optional)

Instructions

1. In a large pot, heat the vegetable oil over medium heat and sauté the onion until translucent. Add the garlic and cook for another minute.
2. Stir in the guascas herb mixture and cook for about 30 seconds to release its aroma.
3. Add the chicken pieces to the pot and cook, stirring occasionally, until browned on all sides.
4. Pour in the chicken broth and bring to a boil. Reduce heat to low and let simmer for 20 minutes.
5. While the soup is simmering, prepare the arepa dough by mixing cornmeal with water and salt. Knead until smooth and shape into balls. Flatten each ball between your palms and cook them on a griddle or in a pan until golden brown and cooked through.
6. Add the potatoes to the soup and continue simmering for another 10 minutes, or until the potatoes are tender.
7. Stir in milk and peas, and season with salt and pepper. Cook for an additional 5 minutes.
8. Serve the Ajiaco soup hot, accompanied by a warm arepa and a sprinkle of nutritional yeast (optional).

Chef’s Insight

Ajiaco is a traditional Colombian dish that combines various ingredients to create a hearty and comforting meal. The combination of flavors and textures will make this gluten-free brunch recipe a delightful experience.

Notes

Make sure to adjust the salt according to your taste preference and the saltiness of the broth.