15 Tender Colombian Chicken Breast Recipes That Keep Dinners Easy

Looking for a way to spice up your weeknight dinners without the fuss? Colombian chicken breast recipes are your answer. They bring rich flavors and fresh ingredients to your kitchen, making cooking feel like a breeze. From comforting sancocho to zesty garlic lime chicken, these dishes will surely impress your family. Let’s explore these easy recipes that’ll elevate your dinner game and bring a taste of Colombia to your table.

Colombian Chicken Sancocho

Colombian Chicken Sancocho is a traditional soup that embodies the rich culinary heritage of Colombia. This hearty dish is a comforting blend of chicken, root vegetables, and spices that come together to create a flavorful broth. Perfect for family gatherings or chilly evenings, sancocho isn’t only filling but also a wonderful representation of Colombian culture, often enjoyed with loved ones.

Each region may have its own take on this dish, but the essence remains the same: a warm and satisfying meal that brings people together.

To make a delicious Colombian Chicken Sancocho, you’ll want to gather fresh ingredients that bring out the authentic flavors of the dish. The combination of chicken and a variety of vegetables creates a balance of taste and texture. Traditionally, sancocho is served with rice, avocado, and lime on the side, enhancing the meal and providing a burst of vitality.

The beauty of this dish lies in its flexibility; you can adjust the ingredients based on personal preferences or what you have available in your pantry.

Ingredients (serves 4-6):

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 10 cups of water
• 2 tablespoons of vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 medium tomatoes, diced
• 2 carrots, sliced
• 1 large potato, peeled and cubed
• 1 green plantain, peeled and sliced
• 1 sweet corn on the cob, cut into thirds
• 1 cup of yucca (cassava), peeled and cubed
• 1 tablespoon of fresh cilantro, chopped
• 1 teaspoon of ground cumin
• Salt and pepper to taste
• Lime wedges, for serving
• Cooked white rice, for serving
• Avocado slices, for serving

Cooking Instructions:

1. Prepare the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and brown them on all sides for about 5-7 minutes. This step enhances the flavor of the chicken and adds depth to the broth.
2. Sauté Aromatics: Once the chicken is browned, add the chopped onion, minced garlic, and diced tomatoes to the pot. Sauté these ingredients for about 3-4 minutes until the onions are translucent and fragrant. This will build a flavorful base for your sancocho.
3. Add Water: Pour in the 10 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 30 minutes. This allows the chicken to cook through and infuse the broth with its flavors.
4. Incorporate Vegetables: After 30 minutes, add the sliced carrots, cubed potato, green plantain, corn, and yucca to the pot. Stir gently to combine everything and let it simmer for an additional 20-25 minutes, or until the vegetables are tender. Make sure to check the seasoning during this time, adding salt and pepper to taste.
5. Add Seasoning: Once the vegetables are cooked, stir in the chopped cilantro and ground cumin. Let it simmer for another 5 minutes. The cilantro adds vitality, while cumin provides a warm, earthy flavor that complements the dish.
6. Serve: Ladle the sancocho into bowls, ensuring each serving has a good portion of chicken and vegetables. Serve with lime wedges, cooked white rice, and avocado slices on the side. This adds a rejuvenating contrast to the hearty soup.

Extra Tips:

When making Colombian Chicken Sancocho, you can customize the vegetables based on your preference or seasonal availability. Other popular additions include bell peppers, zucchini, or even different types of squash.

For a richer flavor, consider allowing the soup to rest for a few hours or overnight, as the flavors meld beautifully over time. Finally, don’t be shy with the garnishes; a sprinkle of fresh cilantro or a squeeze of lime can elevate your dish and enhance the overall experience. Enjoy your sancocho with good company!

Ajiaco Santafereño

Ajiaco Santafereño is a traditional Colombian soup that showcases the rich culinary heritage of Bogotá. This hearty dish is characterized by its creamy, delicious broth, which is thickened with potatoes and flavored with a unique blend of herbs, particularly the famous guasca.

Often served with a side of avocado, capers, and cream, Ajiaco is perfect for a family meal or a gathering with friends. The combination of chicken, potatoes, and corn creates a comforting dish that warms the soul, making it a favorite among Colombians and food enthusiasts alike.

To prepare Ajiaco Santafereño, it’s crucial to use high-quality ingredients, as they contribute greatly to the dish’s flavor. The key to a successful Ajiaco is the layering of flavors, starting with a well-seasoned broth and ending with the perfect balance of spices. This recipe is designed to serve 4-6 people, making it an ideal choice for a cozy dinner or a festive occasion.

Ingredients (Serves 4-6):

• 4 chicken breasts (bone-in, skin-on for more flavor)
• 12 cups of water
• 2 medium yellow potatoes, peeled and diced
• 2 medium Russet potatoes, peeled and diced
• 2 medium red potatoes, peeled and diced
• 2 ears of fresh corn, cut into thirds
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup of cilantro, chopped
• 2 teaspoons of dried guasca (available in Latin markets)
• Salt and pepper to taste
• 1 cup of heavy cream (for serving)
• 1 cup of capers (for serving)
• 1 avocado, sliced (for serving)

Cooking Instructions:

1. Prepare the Chicken: In a large pot, combine the chicken breasts and 12 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for about 20-25 minutes, or until the chicken is cooked through. Skim off any foam that rises to the surface for a clearer broth.
2. Add Onions and Garlic: Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. In the same pot, add the chopped onion and minced garlic to the broth. Cook for about 5 minutes until the onions are soft and fragrant.
3. Incorporate Potatoes and Corn: Add the diced yellow, Russet, and red potatoes to the pot, along with the corn pieces. Return the broth to a gentle simmer and cook for about 15-20 minutes, or until the potatoes are tender and have started to break down, thickening the soup.
4. Shred the Chicken: While the potatoes are cooking, shred the chicken into bite-sized pieces, discarding the bones and skin. Once the potatoes are tender, return the shredded chicken to the pot.
5. Season the Soup: Stir in the chopped cilantro and dried guasca. Season with salt and pepper to taste. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.
6. Serve: Ladle the Ajiaco into bowls and serve hot. Offer heavy cream, capers, and sliced avocado on the side, allowing each guest to customize their bowl to their liking.

Extra Tips:

For the best results, use a mix of different types of potatoes, as each type contributes a unique texture and flavor to the soup.

If guasca is hard to find, you can substitute with a mix of oregano and thyme, though the flavor will differ slightly. Additionally, simmering the soup longer allows the flavors to deepen, so feel free to adjust the time based on your taste preferences.

Enjoy your Ajiaco Santafereño with a side of rice or crusty bread for a complete meal!

Pollo Guisado

Pollo Guisado, or stewed chicken, is a beloved dish in Colombian cuisine that combines tender chicken pieces with a savory mix of spices, vegetables, and rich sauces. This hearty meal is perfect for family gatherings and provides a comforting warmth that’s often sought after in home-cooked meals.

The dish reflects the vibrant flavors of Colombia, showcasing the perfect balance of sweetness, acidity, and umami, which makes it a favorite among many.

To achieve the most flavorful Pollo Guisado, it’s important to marinate the chicken beforehand and allow it to soak in the spices. This step not only enhances the taste but also guarantees that the chicken remains juicy and tender throughout the cooking process.

Accompanied by rice, plantains, or a fresh salad, Pollo Guisado isn’t just a meal but a celebration of Colombian culture and hospitality.

Ingredients (serving size: 4-6 people)

• 2 lbs chicken breast, cut into pieces
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 cup chicken broth
• 1/4 cup olive oil
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• Salt and black pepper to taste
• 1 tablespoon fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)

Cooking Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with cumin, paprika, oregano, salt, and black pepper. Massage the spices into the chicken and let it marinate for at least 30 minutes to absorb the flavors.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, and green bell pepper. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
3. Add Garlic and Tomatoes: Stir in the minced garlic and cook for another minute until fragrant. Then, add the chopped tomatoes to the pot. Allow the mixture to cook for about 3-5 minutes until the tomatoes start to break down, creating a sauce.
4. Brown the Chicken: Increase the heat to medium-high and add the marinated chicken to the pot. Cook for about 5-6 minutes, stirring occasionally, until the chicken is browned on all sides.
5. Add Chicken Broth: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Allow it to simmer for about 30 minutes, or until the chicken is cooked through and tender.
6. Adjust Seasoning and Serve: Taste the sauce and adjust the seasoning with more salt and pepper if necessary. Remove from heat and garnish with fresh cilantro. Serve with lime wedges on the side.

Extra Tips

For an elevated flavor profile, consider adding a splash of white wine or a tablespoon of vinegar to the sauce while it simmers. This addition can enhance the depth of flavor in your Pollo Guisado.

Additionally, you can customize the dish by adding other vegetables like carrots or potatoes for extra heartiness. Serve with a side of rice to soak up the delicious sauce, and don’t forget the lime for a revitalizing zest!

Arroz Con Pollo

Arroz Con Pollo, or “Rice with Chicken,” is a beloved Colombian dish that combines flavorful chicken with aromatic rice, vegetables, and spices. This comforting one-pot meal is perfect for family gatherings or casual dinners, delivering a delightful mix of textures and tastes. The chicken is typically marinated with a blend of spices and then cooked alongside rice, allowing the grains to absorb all the savory flavors. Each bite is a celebration of Colombian culinary traditions that showcase the country’s rich heritage.

This dish isn’t just about the ingredients; it’s a heartwarming experience that brings friends and families together around the table. The bright colors from bell peppers and peas, along with the fragrant herbs, make it visually appealing as well. Whether you’re hosting a dinner party or simply want to enjoy a homemade meal, Arroz Con Pollo is both satisfying and easy to prepare.

Ingredients (serves 4-6):

• 4 chicken breasts, boneless and skinless
• 2 cups long-grain rice
• 1 medium onion, chopped
• 1 bell pepper, chopped (red or green)
• 3 cloves garlic, minced
• 1 cup frozen peas
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Cooking Instructions:

1. Marinate the Chicken: In a bowl, combine the chicken breasts with cumin, paprika, turmeric, salt, and pepper. Let it marinate for at least 30 minutes to allow the flavors to penetrate the meat.
2. Sear the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the marinated chicken breasts and sear them until golden brown on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set it aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, bell pepper, and minced garlic. Sauté for about 3-4 minutes until the vegetables are softened and fragrant.
4. Add the Rice: Stir in the long-grain rice, making sure to coat it with the oil and mix it well with the sautéed vegetables. This will help to toast the rice slightly, enhancing its flavor.
5. Pour in the Broth: Carefully add the chicken broth to the pot and bring it to a boil. Make sure to scrape any bits stuck to the bottom of the pot for added flavor.
6. Return the Chicken: Once the broth is boiling, lower the heat to a simmer and return the seared chicken breasts to the pot. Cover with a lid and let it cook for about 20-25 minutes or until the rice is tender and has absorbed the liquid.
7. Add Peas: In the last 5 minutes of cooking, add the frozen peas and stir them into the rice. Cover again and let them heat through.
8. Serve: Once cooked, remove from heat and let it sit covered for 5 minutes before serving. Fluff the rice with a fork, garnish with fresh cilantro if desired, and serve with lime wedges on the side for an extra zing.

Extra Tips:

To enhance the flavors of your Arroz Con Pollo, consider adding a splash of white wine to the broth for a richer taste. Additionally, you can customize the dish by adding other vegetables such as carrots or corn, or even a few olives for a Mediterranean twist. Remember to taste and adjust the seasoning as necessary before serving. Enjoy your culinary journey through Colombia with this delicious dish!

Chicken Empanadas

Chicken Empanadas are a beloved Colombian dish that combines the savory flavor of seasoned chicken with a crispy, golden crust. These delicious pastries are perfect for any occasion, whether as a snack, appetizer, or main course. The empanadas are filled with a mixture of shredded chicken, spices, and sometimes vegetables, all encased in a dough that crisps beautifully when fried or baked. They’re best served with a side of aji sauce or your favorite dipping sauce.

Making Chicken Empanadas can be a fun and rewarding experience, especially when enjoyed with family and friends. The key to achieving the perfect empanada lies in the balance of flavors in the filling and the texture of the dough. With a few simple ingredients and a little patience, you can create these delightful pastries right at home.

Ingredients (serving size: 4-6 people):

• 2 cups cooked, shredded chicken
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 cup chopped fresh cilantro
• 1/2 cup grated cheese (optional)
• Salt and pepper to taste
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt (for dough)
• 1/4 cup unsalted butter, cold and cubed
• 1/2 cup cold water
• Oil for frying (or for brushing if baking)

Cooking Instructions:

1. Prepare the Filling: In a skillet over medium heat, add a little oil and sauté the chopped onion until it becomes translucent. Add the minced garlic and cook for another minute until fragrant. Stir in the shredded chicken, ground cumin, paprika, salt, and pepper. Cook for about 5-7 minutes, mixing well to combine the flavors. Finally, add the chopped cilantro and cheese (if using), then remove the filling from heat and let it cool.
2. Make the Dough: In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until a smooth dough forms. Cover with plastic wrap and let it rest for about 30 minutes.
3. Roll Out the Dough: Once rested, divide the dough into small balls (about the size of a golf ball). On a floured surface, roll each ball into a circle about 1/8 inch thick. Make sure to keep the other balls covered to prevent them from drying out while you work.
4. Fill the Empanadas: Place a spoonful of the chicken filling in the center of each dough circle. Be careful not to overfill. Fold the dough over to create a half-moon shape. Press the edges together to seal, and use a fork to crimp the edges for an extra seal.
5. Cook the Empanadas: Heat oil in a deep pan over medium heat. Fry the empanadas in batches for about 4-5 minutes on each side until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. If baking, preheat the oven to 400°F (200°C), brush the empanadas with oil, and bake for about 20-25 minutes or until golden brown.
6. Serve: Allow the empanadas to cool slightly before serving. Enjoy them warm with a side of aji sauce or your preferred dipping sauce.

Extra Tips: To enhance the flavor of your Chicken Empanadas, consider marinating the cooked chicken in lime juice, garlic, and spices before shredding. This adds an extra layer of taste to the filling. Additionally, you can customize the filling by adding vegetables like bell peppers or corn for added texture and flavor. For a quicker option, store-bought dough can be used, but nothing beats the freshness of homemade dough!

Baked Chicken With Hogao Sauce

Baked Chicken with Hogao Sauce is a delightful Colombian dish that brings together the rich flavors of marinated chicken and a vibrant, aromatic sauce. Hogao is a traditional Colombian sauce made from tomatoes, green onions, garlic, and spices, which adds a delicious depth to the dish. This easy-to-prepare recipe not only highlights the chicken’s tender juiciness but also showcases the essential flavors of Colombian cuisine.

Whether you’re hosting a family dinner or looking to impress guests, this dish is certain to be a crowd-pleaser.

In this recipe, we’ll guide you through the process of marinating the chicken breast and preparing the hogao sauce that will be baked together. The result is a succulent chicken dish that isn’t only flavorful but also visually appealing, thanks to the vibrant colors of the sauce. Serve this dish with rice or arepas for a complete meal that captures the heart of Colombia.

Ingredients (Serves 4-6):

• 4-6 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 3 large tomatoes, diced
• 1 cup green onions, finely chopped
• 3 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon vinegar
• 1 teaspoon sugar

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the chicken cooks evenly and retains its moisture during the baking process.

2. Marinate the Chicken: In a large bowl, combine the olive oil, cumin, paprika, salt, and pepper. Add the chicken breasts to the bowl and coat them thoroughly with the marinade. Allow the chicken to marinate for at least 30 minutes, or up to a few hours if you have time. This step enhances the flavor and tenderness of the chicken.

3. Prepare the Hogao Sauce: In a skillet over medium heat, add a little olive oil and sauté the chopped green onions and minced garlic until fragrant, about 2-3 minutes.

Then, add the diced tomatoes, vinegar, sugar, and salt. Cook this mixture for about 10-15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce thickens. Finally, stir in the chopped cilantro and remove from heat.

4. Combine Chicken and Sauce: In a baking dish, place the marinated chicken breasts side by side. Pour the hogao sauce evenly over the chicken, making sure that each piece is well coated. This will allow the flavors to meld beautifully while baking.

5. Bake the Chicken: Cover the baking dish with aluminum foil and bake for 25-30 minutes. After this time, remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C). The uncovered baking will also help develop a slightly crispy top.

6. Serve: Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. This will help retain the juices. Serve the chicken with extra hogao sauce on the side, accompanied by rice or arepas for a complete Colombian meal.

Extra Tips:

When cooking Baked Chicken with Hogao Sauce, consider using fresh, ripe tomatoes for the best flavor, as they make the sauce more vibrant.

If you prefer a spicier kick, feel free to add chopped jalapeños or other hot peppers to the hogao sauce. Additionally, this dish can be stored in the refrigerator for up to three days, making it great for meal prep or leftovers.

Enjoy the delicious taste of Colombia right from your kitchen!

Chicken Arepas

Chicken Arepas are a delightful Colombian dish that combines the flavors of succulent chicken with the comforting texture of arepas, a staple food made from cornmeal. These arepas aren’t only versatile but can be filled with various ingredients, making them perfect for any meal of the day. The combination of seasoned chicken, melty cheese, and the unique taste of arepas creates a mouthwatering experience that’s sure to impress your family and friends.

This dish is ideal for gatherings, as it serves 4-6 people. Whether you’re hosting a dinner party or just want to enjoy a hearty meal, Chicken Arepas are an excellent choice. They’re easy to prepare and can be customized to suit individual tastes with various toppings and fillings. Let’s plunge into the recipe and discover how to create this Colombian classic!

Ingredients

• 2 cups of pre-cooked cornmeal (arepa flour)
• 1 ½ cups of warm water
• 1 teaspoon of salt
• 2 tablespoons of vegetable oil (for frying)
• 2 boneless, skinless chicken breasts (approximately 1 pound)
• 1 teaspoon of garlic powder
• 1 teaspoon of paprika
• 1 teaspoon of ground cumin
• Salt and pepper to taste
• 1 cup of shredded cheese (queso blanco or mozzarella)
• Fresh cilantro for garnish (optional)
• Avocado slices for topping (optional)

Cooking Instructions

1. Prepare the Arepa Dough: In a large mixing bowl, combine the pre-cooked cornmeal and salt. Slowly add the warm water, mixing with your hands until a soft dough forms. If the dough is too dry, add a little more water; if too wet, sprinkle in more cornmeal. Divide the dough into 6 equal portions and shape each into a disc about ½ inch thick.
2. Cook the Chicken: Season the chicken breasts with garlic powder, paprika, cumin, salt, and pepper. Heat a skillet over medium-high heat and add a tablespoon of vegetable oil. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until cooked through and no longer pink in the center. Remove from heat and let cool slightly before shredding the chicken.
3. Prepare the Arepas: In the same skillet, add another tablespoon of oil. Cook the formed arepas on medium heat for around 4-5 minutes on each side, or until they develop a golden-brown crust. You can also bake them in the oven at 375°F (190°C) for 15-20 minutes, flipping halfway through, for a healthier option.
4. Assemble the Arepas: Once the arepas are cooked, slice them open, similar to a pocket. Fill each arepa with a generous portion of shredded chicken and top with shredded cheese. Allow the cheese to melt slightly by placing them back in the skillet for a minute or two.
5. Serve and Garnish: Serve the Chicken Arepas warm, garnished with fresh cilantro and avocado slices if desired. Enjoy them with a side of your favorite salsa or dipping sauce for added flavor.

Extra Tips

When making Chicken Arepas, feel free to experiment with different fillings and toppings. You can add sautéed vegetables, beans, or even spicy sauces to enhance the flavor.

Additionally, confirm the arepas are thick enough to hold the filling without falling apart. If you want a crispier texture, you can finish them off in the oven after frying. Finally, don’t hesitate to adjust the spices according to your taste preferences for a more personalized dish!

Lomo De Pollo a La Parrilla

Lomo de Pollo a la Parrilla, or Grilled Chicken Breast, is a classic Colombian dish that highlights the vibrant flavors of the region. This recipe features tender chicken breasts marinated in a blend of spices and citrus, then grilled to perfection. The result is juicy, flavorful chicken that pairs wonderfully with traditional sides like rice, avocado, or a fresh salad.

The beauty of Lomo de Pollo a la Parrilla lies not only in its simplicity but also in its ability to transport you to the sunny landscapes of Colombia with every bite. Whether you’re hosting a barbecue or preparing a family dinner, this dish is sure to impress. With just a few ingredients, you can create a delicious meal that celebrates the heart of Colombian cuisine.

Ingredients (Serves 4-6):

• 4-6 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 3 cloves of garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, whisk together the olive oil, fresh lime juice, minced garlic, ground cumin, paprika, dried oregano, salt, and black pepper. This marinade infuses the chicken with flavor and helps tenderize the meat.
2. Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for a deeper flavor.
3. Preheat the Grill: Preheat your grill to medium-high heat. It’s important to have the grill hot enough to achieve a nice sear on the chicken, which enhances the flavor and locks in juices.
4. Grill the Chicken: Remove the chicken breasts from the marinade, allowing excess marinade to drip off. Place the chicken on the preheated grill. Cook for about 6-7 minutes on one side, then flip and grill for an additional 5-6 minutes on the other side, or until the internal temperature reaches 165°F (75°C).
5. Rest the Chicken: Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a moist and tender chicken breast.
6. Serve: Slice the chicken if desired and garnish with fresh cilantro. Serve it warm alongside your favorite sides to complete the meal.

Extra Tips:

For an extra layer of flavor, consider adding a touch of honey or brown sugar to the marinade for a subtle sweetness that balances the acidity of the lime.

Additionally, if you don’t have a grill, you can achieve similar results using a grill pan or broiler. Just be sure to adjust cooking times accordingly.

Experimenting with different herbs and spices can also personalize the dish to your taste. Enjoy your culinary journey to Colombia!

Chicken and Potato Stew

Colombian Chicken and Potato Stew, known as “Ajiaco,” is a comforting and hearty dish that showcases the rich culinary traditions of Colombia. This stew features tender chicken breast, flavorful potatoes, and a variety of herbs that come together to create a warm meal perfect for family gatherings or chilly evenings. The combination of textures and tastes isn’t only satisfying but also reflects the vibrant culture of Colombian cuisine.

The heart of Ajiaco lies in its simplicity and the use of fresh ingredients. The dish is typically made with a trio of potatoes, which adds depth to the stew, while the chicken breast provides protein and flavor. With the addition of corn and herbs like guascas, this recipe embodies the essence of traditional Colombian cooking. Enjoy this delicious stew with a side of avocado and capers for an authentic experience.

Ingredients (serving size: 4-6 people)

• 2 lbs chicken breast, boneless and skinless
• 4 medium potatoes (a mix of russet and yellow potatoes)
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chopped cilantro
• 2-3 guascas leaves (optional, for authentic flavor)
• 6 cups chicken broth
• 1 tsp salt (to taste)
• 1/2 tsp black pepper
• 2 tbsp olive oil
• Avocado slices (for serving)
• Capers (for serving)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Ingredients: Start by washing and peeling the potatoes. Cut them into large cubes to guarantee they cook evenly. Chop the onion, mince the garlic, and chop the cilantro. If using fresh corn, cut the kernels from the cob.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onions are translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Brown the Chicken: Add the chicken breasts to the pot and brown them on both sides. This should take about 5-7 minutes. Browning the chicken adds depth of flavor to the stew.
4. Add the Broth and Potatoes: Once the chicken is browned, pour in the chicken broth and bring the mixture to a boil. Add the cubed potatoes and season with salt and black pepper. Reduce the heat to a simmer and let it cook for 20 minutes.
5. Incorporate the Corn and Herbs: After 20 minutes, add the corn kernels and guascas (if using). Continue to simmer for an additional 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.
6. Shred the Chicken: Once cooked, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir to combine with the stew. Adjust seasoning if necessary.
7. Serve the Stew: Ladle the Ajiaco into bowls and garnish with chopped cilantro. Serve with avocado slices, capers, and lime wedges on the side for added flavor.

Extra Tips

When preparing Colombian Chicken and Potato Stew, it’s crucial to use a combination of potatoes for the best texture and flavor. If you can’t find guascas, feel free to leave them out, as they can be hard to find outside of Colombia.

Additionally, allowing the stew to sit for a few minutes before serving can help the flavors meld together beautifully. Adjust the seasoning according to your taste, and don’t hesitate to add more herbs or spices to make it your own!

Pollo Al Cilantro

Pollo Al Cilantro is a vibrant and flavorful dish that showcases the fresh taste of cilantro, a staple herb in Colombian cuisine. This recipe pairs tender chicken breasts with a luscious cilantro sauce that’s both aromatic and invigorating. The dish is perfect for a family dinner or a gathering with friends, as it brings a taste of Colombia to your table.

The bright green sauce not only adds color but also enhances the chicken’s natural flavors, making it a delightful experience for the palate.

The preparation of Pollo Al Cilantro is simple yet impressive. You can marinate the chicken to infuse it with the cilantro flavor or serve the sauce on top after cooking. Either way, this dish is sure to be a hit. Serve it with a side of rice, salad, or your favorite Colombian sides for a complete meal that highlights the rich culinary traditions of Colombia.

Ingredients (serves 4-6):

• 4-6 boneless, skinless chicken breasts
• 1 cup fresh cilantro leaves (washed and packed)
• 4 cloves garlic (minced)
• 1/4 cup olive oil
• 1/4 cup lime juice
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional for heat)
• 1/2 cup chicken broth

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the olive oil, lime juice, minced garlic, ground cumin, salt, black pepper, and red pepper flakes (if using). Mix well. Add the chicken breasts to the marinade, making sure they’re fully coated. Cover the bowl and refrigerate for at least 30 minutes to 2 hours for the flavors to meld.
2. Prepare the Cilantro Sauce: While the chicken is marinating, prepare the cilantro sauce. In a blender or food processor, combine the fresh cilantro leaves, chicken broth, and a pinch of salt. Blend until smooth and set aside.
3. Cook the Chicken: Preheat a grill or skillet over medium-high heat. Remove the marinated chicken breasts from the bowl and discard the marinade. Place the chicken on the grill or skillet and cook for 6-7 minutes on each side or until the chicken is fully cooked and has nice grill marks. The internal temperature should reach 165°F (75°C).
4. Serve: Once the chicken is cooked, remove it from the heat and let it rest for a few minutes. Slice the chicken breasts and drizzle the prepared cilantro sauce generously over the top. Serve with additional sauce on the side, if desired.
5. Garnish and Enjoy: For an extra touch, you can garnish the dish with more fresh cilantro and lime wedges. Serve Pollo Al Cilantro with a side of rice or salad for a complete meal.

Extra Tips:

For the best flavor, allow the chicken to marinate for as long as possible—up to overnight if you have time. This won’t only enhance the taste but also make sure that the chicken remains juicy during cooking.

Additionally, feel free to adjust the amount of red pepper flakes based on your spice preference, and don’t hesitate to experiment with other herbs like parsley or basil for a unique twist on the traditional recipe.

Colombian Chicken Salad

Colombian Chicken Salad, or Ensalada de Pollo, is a vibrant and flavorful dish that brings together tender chicken breast, fresh vegetables, and a creamy dressing. This salad isn’t only a perfect meal for a warm day but also a great option for gatherings and picnics.

The combination of ingredients such as avocado, corn, and cilantro adds a rejuvenating taste that’s characteristic of Colombian cuisine. Whether served as a main course or a side dish, this salad is sure to impress with its delightful flavors and textures.

Making Colombian Chicken Salad is straightforward and requires minimal preparation time. The chicken is boiled to retain its moisture and then shredded to create a light and fluffy base. Fresh vegetables are added to enhance the freshness of the salad, and a simple dressing ties everything together.

This dish isn’t only nutritious but also customizable, allowing you to adjust the ingredients based on your preferences or what you have on hand.

Ingredients (Serves 4-6)

• 2 large chicken breasts, boneless and skinless
• 1 cup corn (fresh or canned)
• 1 cup diced tomatoes
• 1 avocado, diced
• ½ cup diced red onion
• ½ cup chopped fresh cilantro
• ½ cup mayonnaise
• 2 tablespoons lime juice
• Salt and pepper to taste
• Lettuce leaves for serving (optional)

Cooking Instructions

1. Cook the Chicken: Begin by placing the chicken breasts in a large pot of boiling water. Add a pinch of salt and let it cook for about 20-25 minutes or until the chicken is fully cooked and no longer pink in the center. This method will keep the chicken moist and tender.
2. Shred the Chicken: Once the chicken is cooked, remove it from the pot and let it cool for a few minutes. Using two forks, shred the chicken into bite-sized pieces. This can also be done using your hands if you prefer.
3. Prepare the Vegetables: While the chicken is cooling, prepare the vegetables. Dice the tomatoes, avocado, and red onion, and chop the cilantro. Place all the vegetables in a large mixing bowl.
4. Make the Dressing: In a separate small bowl, combine the mayonnaise, lime juice, salt, and pepper. Mix well until the dressing is smooth and well-combined. Adjust seasoning to taste.
5. Combine Ingredients: Add the shredded chicken and corn to the bowl with the diced vegetables. Pour the dressing over the mixture and gently toss everything together until all ingredients are evenly coated.
6. Serve: To serve, place lettuce leaves on a platter or individual plates, then spoon the chicken salad mixture on top. You can garnish with additional cilantro or lime wedges if desired.

Extra Tips

For an added crunch, consider incorporating chopped nuts such as almonds or walnuts into the salad. Additionally, you can substitute Greek yogurt for mayonnaise for a lighter option or add diced jalapeños for a spicy kick.

This salad can also be made ahead of time; just be sure to store it in an airtight container in the refrigerator, and add the avocado right before serving to prevent browning.

Garlic Lime Chicken

Garlic Lime Chicken is a delightful dish that perfectly captures the vibrant flavors of Colombian cuisine. The combination of zesty lime juice and aromatic garlic creates a marinade that not only tenderizes the chicken breast but also infuses it with a burst of fresh flavor. This dish isn’t only easy to prepare but also makes for an impressive meal that can be served for family gatherings or casual weeknight dinners.

The marinade for Garlic Lime Chicken is a simple yet effective blend of ingredients that elevates the taste of the chicken to new heights. As the chicken marinates, the flavors meld together, resulting in a juicy and succulent meal that’s sure to please everyone at the table.

Pair this dish with some rice or a fresh salad for a complete and satisfying meal that gives a taste of Colombia right in your own kitchen.

Ingredients (Serves 4-6):

• 4-6 boneless, skinless chicken breasts
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 6 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, whisk together the fresh lime juice, olive oil, minced garlic, ground cumin, paprika, salt, and black pepper until well combined. This marinade will provide the chicken with a vibrant flavor profile.
2. Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring that each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
3. Preheat the Grill or Pan: If using a grill, preheat it to medium-high heat. If you prefer to use a stovetop, heat a skillet over medium-high heat and add a little olive oil to prevent sticking.
4. Cook the Chicken: Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown with grill marks. If using a skillet, cook for the same amount of time, adjusting the heat if necessary to prevent burning.
5. Rest and Serve: Once cooked, transfer the chicken to a plate and let it rest for 5 minutes to allow the juices to redistribute. Garnish with chopped fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

For the best results, marinate the chicken for at least an hour, but avoid marinating for too long as the acidity from the lime juice can make the chicken slightly mushy.

Additionally, feel free to customize the marinade by adding other spices or herbs that you enjoy, such as oregano or chili powder, to give the chicken your own unique twist.

This Garlic Lime Chicken pairs beautifully with a side of Colombian rice or a fresh avocado salad for a complete meal.

Chicken Tamales

Chicken tamales are a beloved dish in Colombian cuisine, known for their flavorful filling and soft, steamed masa dough. The preparation of tamales can be a bit labor-intensive, but the end result is well worth the effort. These delicious treats are often enjoyed during festive occasions, family gatherings, or simply as a comforting meal at home.

The combination of marinated chicken and spices enveloped in a corn masa creates a delightful taste that’s certain to please anyone at the table.

In this recipe, we’ll create tamales filled with tender, seasoned chicken, wrapped in corn dough, and steamed to perfection. This dish not only highlights the unique flavors of Colombian cuisine, but it also allows you to get creative with variations in fillings or toppings. Whether served with a spicy salsa or a dollop of sour cream, chicken tamales are a satisfying meal that brings warmth and joy to any occasion.

Ingredients (Serves 4-6)

• 2 cups masa harina
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening or lard
• 1 to 1 1/4 cups chicken broth (as needed)
• 2 cups cooked chicken breast, shredded
• 1/2 cup onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• Corn husks (soaked in warm water for 30 minutes)

Cooking Instructions

1. Prepare the Chicken Filling: In a skillet over medium heat, sauté the chopped onion until translucent. Add the shredded chicken, cumin, paprika, black pepper, and cilantro. Stir to combine and cook for about 5-7 minutes until heated through. Set aside to cool.
2. Make the Masa Dough: In a large mixing bowl, combine the masa harina, baking powder, and salt. In a separate bowl, beat the vegetable shortening until fluffy. Gradually add the masa mixture to the shortening, mixing well. Slowly add the chicken broth, one cup at a time, until the dough is soft but not sticky. It should be spreadable but hold its shape.
3. Assemble the Tamales: Take a soaked corn husk and spread about 2 tablespoons of masa dough onto the center of the husk, flattening it into a rectangle. Place a spoonful of the chicken filling in the center of the masa. Fold the sides of the husk over the filling, then fold the bottom up to create a pocket. Repeat with remaining husks, masa, and filling.
4. Steam the Tamales: Arrange the tamales upright in a steamer pot. Fill the bottom of the pot with water, making sure it doesn’t touch the tamales. Cover with a damp cloth and lid, and steam over medium heat for about 1 to 1.5 hours, or until the masa easily separates from the husk.
5. Serve: Once cooked, remove the tamales from the steamer and let them cool for a few minutes before serving. Enjoy them warm with your favorite salsa, guacamole, or sour cream.

Extra Tips

When making chicken tamales, it’s essential to guarantee that the masa dough has the right consistency; too dry, and it won’t hold together, too wet, and it won’t firm up during steaming.

If you’re looking for extra flavor, consider adding spices or other ingredients to the masa or experimenting with different fillings, such as cheese or vegetables. Always make sure your corn husks are pliable by soaking them properly, as this will make wrapping the tamales much easier.

Enjoy the process and share the experience with family or friends for a fun cooking adventure!

Sautéed Chicken With Plantains

Sautéed Chicken With Plantains is a delightful Colombian dish that brings together the rich flavors of marinated chicken breast and sweet, caramelized plantains. This recipe is perfect for a family dinner or a small gathering, offering a delicious and comforting option that’s sure to impress your guests. The combination of succulent chicken and the distinctive sweetness of plantains creates a harmonious balance that’s both satisfying and indulgent.

In this recipe, the chicken is marinated in a blend of spices and sautéed to achieve a golden-brown exterior while remaining juicy on the inside. The ripe plantains are sliced and cooked to perfection, bringing out their natural sweetness and creating a delightful contrast in texture. Serve this dish with a side of rice or a fresh salad to complete your meal.

Ingredients (Serves 4-6)

• 4 boneless, skinless chicken breasts
• 2 ripe plantains
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon lime juice
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. Marinate the Chicken: In a large bowl, combine the minced garlic, ground cumin, paprika, onion powder, salt, black pepper, and lime juice. Add the chicken breasts and coat them well with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
2. Prepare the Plantains: While the chicken is marinating, peel the ripe plantains and slice them diagonally into about ½-inch thick pieces. This will allow them to caramelize evenly when cooked.
3. Sauté the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the marinated chicken breasts to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (the internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
4. Cook the Plantains: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced plantains in a single layer and cook for about 3-4 minutes on each side, until they turn golden brown and caramelized. Remove them from the skillet and place them on a paper towel to absorb excess oil.
5. Serve the Dish: Slice the sautéed chicken and arrange it on a serving platter alongside the caramelized plantains. Garnish with fresh cilantro if desired and serve with rice or a salad for a complete meal.

Extra Tips

When preparing Sautéed Chicken With Plantains, it’s important to choose ripe plantains for the best flavor. They should have a yellow skin with some dark spots; this indicates they’re sweet and ready to cook.

If you prefer a bit of heat, consider adding a pinch of red pepper flakes to the marinade for an extra kick. Finally, don’t hesitate to adjust the seasoning to your liking, as personal preferences can vary widely. Enjoy your culinary journey through Colombian flavors!

Pollo Con Salsa De Mango

Pollo Con Salsa De Mango is a vibrant and flavorful Colombian dish that combines grilled chicken breast with a sweet and tangy mango sauce. The juicy chicken is marinated in a blend of spices and grilled to perfection, while the mango salsa adds a burst of freshness and tropical flair.

This dish is perfect for a summer barbecue or a cozy family dinner, and it pairs beautifully with rice, beans, or a fresh salad. The combination of the savory grilled chicken and the bright, fruity salsa makes this dish a crowd-pleaser.

The mango salsa can also be served as a dip with tortilla chips, making it versatile for various occasions. Whether you’re entertaining guests or simply enjoying a meal at home, Pollo Con Salsa De Mango is sure to impress with its delicious flavors and stunning presentation.

Ingredients (Serves 4-6)

• 4-6 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 ripe mangoes, diced
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and minced (optional for heat)
• Juice of 2 limes
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Marinate the Chicken: In a bowl, combine olive oil, garlic powder, onion powder, ground cumin, paprika, salt, and pepper. Mix well to create a marinade. Coat the chicken breasts in the marinade and let them sit for at least 30 minutes, or ideally, refrigerate for 2-4 hours to allow the flavors to penetrate.
2. Prepare the Mango Salsa: While the chicken is marinating, prepare the mango salsa. In a mixing bowl, combine the diced mangoes, red bell pepper, red onion, jalapeño (if using), and lime juice. Gently toss the ingredients together until well mixed. Add salt to taste and let the salsa sit for at least 15 minutes to allow the flavors to meld.
3. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center.
4. Serve the Dish: Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Slice the chicken breasts and arrange them on a serving platter. Spoon the fresh mango salsa generously over the top of the chicken and garnish with chopped cilantro.

Extra Tips

When making Pollo Con Salsa De Mango, using ripe mangoes is key to achieving the best flavor in your salsa. If you can’t find ripe mangoes, you can substitute with diced peaches or pineapple for a different twist.

Additionally, feel free to adjust the level of heat in the salsa by adding more or fewer jalapeños based on your taste preference. This dish is best served fresh, but you can also prepare the salsa ahead of time and store it in the refrigerator for a few hours to enhance the flavors.

Enjoy this delightful dish with a side of coconut rice or a simple green salad for a complete meal!