Colombian-style Chicken

with Corn, Avocado, and Lime
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Initial version

Authored by Shanzy
Serves 4 To 6

Ingredients

  • 2 boneless skinless chicken breasts (6 to 8 ounces each)
  • 2 1/2 tsp kosher salt
  • 2 ears corn shucked
  • 1 bunch fresh cilantro (about 3 ounces)
  • 1 large white onion
  • 1 tbsp dried oregano
  • 4 garlic cloves smashed and peeled
  • 1 bay leaf
  • 1 jalapeño or serrano chile seeded and sliced
  • 1 quart chicken stock
  • 1/3 c diced fresh tomato
  • Grated zest of /2 lime
  • 1 1/2 tsp fresh lime juice plus more for serving
  • Salsa for serving
  • Diced avocado for serving
  • Drained brined capers (optional) Optional

Instructions

1

Season the chicken breasts with 1 teaspoon of the salt and let them stand while you prepare the remaining ingredients.

2

Using a sturdy knife, cut the ears of corn into 1 1/2-inch-thick rounds. Divide the 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 the sliced onion to the hot dry skillet and cook without moving until the undersides are well browned, 3 to 5 minutes. Carefully flip the onions over and repeat on the other side.

5

Stir the cilantro stems, oregano, garlic, bay leaf, and jalapeño into the onions. Pour in the stock and 1 cup water, and season with 1 teaspoon of the salt. Bring to a simmer. Then lower the heat and cook gently for 15 minutes.

6

Lower the chicken into the poaching mixture. Cover the skillet and cook on low heat until the chicken is no longer pink, 7 to 10 minutes. Add the corn pieces during the last 3 minutes of cooking.

7

While the chicken cooks, combine the reserved diced onion, chopped cilantro leaves, tomato, lime zest and juice, and the remaining 1/2 teaspoon salt in a bowl.

8

Transfer the chicken and corn from the broth to a cutting board. Strain the hot broth into soup bowls; discard the aromatics. Slice the chicken and divide it among the bowls. Top each portion with corn, a spoonful of salsa, some diced avocado, capers if using, and a sprinkling of lime juice.