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Colombian-Style Chicken with Corn, Avocado and Lime

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Colombian-Style Chicken With Corn, Avocado and Lime
Prep Time: 
50 min prep time
Number of Servings: 
serves 4
Recipe Source: 
Dinner: Changing the Game by Melissa Clark ($35, Clarkson Potter/Publishers, 2017)

Ingredients

  • 2 boneless, skinless chicken breasts (6 to 8 oz each)
  • 2 1⁄2 tsp kosher salt, divided
  • 2 ears corn, shucked
  • 1 bunch fresh cilantro (about 3 oz)
  • 1 large white onion
  • 1 Tbsp dried oregano
  • 4 garlic cloves, smashed and peeled
  • 1 bay leaf
  • 1 jalapeño or serrano chili, seeded and sliced
  • 1 qt low-sodium chicken stock
  • 1⁄3 cup diced fresh tomato
  • Grated zest of 1⁄2 lime
  • 1 1⁄2 tsp fresh lime juice, plus more for serving
  • Salsa, for serving
  • Diced avocado, for serving
  • Drained, brined capers (optional)

Directions

  1. Season chicken breasts with 1 teaspoon of the salt and let them stand while you prepare remaining ingredients.
  2. Using a sturdy knife, cut ears of corn into 1 1⁄2 inch-thick rounds. Divide cilantro into stems and leaves; coarsely chop both, but keep them separate.
  3. Slice two-thirds of the onion into thick rounds, and finely dice the remainder (you should have about 1⁄2 cup diced).
  4. Place a 12-inch skillet over medium-high heat. Add sliced onion to hot dry skillet and cook without moving
  5. until undersides are well browned, 3 to 5 minutes. Carefully flip onions over and repeat on other side.
  6. Stir cilantro stems, oregano, garlic, bay leaf, and jalapeño into onions. Pour in stock and 1 cup water, and season with 1 teaspoon of the salt. Bring to a simmer. Then lower heat and cook gently for 15 minutes.
  7. Lower chicken into poaching mixture. Cover skillet and cook on low heat until chicken is no longer pink, 7 to 10 minutes. Add corn pieces during last 3 minutes of cooking.
  8. While chicken cooks, combine reserved diced onion, chopped cilantro leaves, tomato, lime zest and juice, and remaining 1⁄2 teaspoon salt in a bowl.
  9. Transfer chicken and corn from broth to a cutting board. Strain hot broth into soup bowls; discard aromatics. Slice chicken and divide it among bowls. Top each portion with corn, a spoonful of salsa, some diced avocado, capers if using, and a sprinkling of lime juice.

Notes

This dish is very loosely based on a traditional Colombian dish called ajiaco.

Nutrition Info: 
352 Calories, 35 g Protein, 29 g Carbohydrates, 8 g Fiber, 13 g Total fat (2 g sat), 1,417 mg Sodium, ★★★★★ Vitamin B3 (niacin), B6, K, Phosphorus, ★★★★ Vitamin C, Potassium, ★★ Vitamin B2 (riboflavin), Magnesium, ★ Vitamin A, B1 (thiamine), E, Calcium, Iron, Zinc

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