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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Colombian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the aji: | 2. Place the cilantro, scallions, chiles, onions, lime juice and 3/4 cup water in a small glass bowl or jar with a tight fitting lid. | 3. Add the tomato if using, season with salt, to taste, and stir all of the ingredients together. | 4. Cover and set the aji aside at room temperature for several hours to allow the flavors to release into the liquid, then refrigerate until serving. | 5. Heat the oil in a large stockpot over medium heat for 1 minute. | 6. Add the onions and garlic and cook until they're soft and transparent, about 5 minutes, stirring occasionally. | 7. Add the tomatoes, bay leaves, and thyme and continue to cook 5 more minutes. | 8. Add the chicken and the beef ribs and cook until the tomatoes have disintegrated, about 15 minutes, stirring occasionally and skimming the foam from the top of the broth when necessary. | 9. Add the green plantains, cilantro, and chicken stock and bring to a boil. | 10. Reduce the heat to medium-low and simmer, covered, until the plantains are tender, 30 minutes. | 11. Using a slotted spoon, remove the chicken from the pot and set it aside. | 12. Add the potatoes, pumpkin, ripe plantains, yucca and corn and simmer, uncovered, until both are tender, about 20 minutes. | 13. Remove the cilantro and the bay leaves and return the chicken to the pot to re-heat it. | 14. To serve, arrange a piece of chicken, some beef, plantains, and a few pieces of yucca and potatoes on each plate. | 15. Serve the broth in a small bowl, and the aji sauce on the side, along with a bowl of rice, corn, some avocados and arepas or tortillas on separate plates. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cilantro leaf	1	cup	chopped	3.68	0.5872	0.3408	0.0832
scallion	8		chopped	256.0	58.72	14.64	1.52
scotch bonnet pepper	1/2		seeded chopped	-	-	-	-
white onion	1	tablespoon	chopped	4.0	0.934	0.11	0.01
lime juice	2	teaspoons		2.5208	0.8490000000000001	0.0423	0.0071
water	3/4	cup		0.0	0.0	0.0	0.0
plum tomato	1		cored chopped	-	-	-	-
salt				-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
yellow onion	2		chopped	-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
tomato	2		cored peeled seeded chopped	83.72	18.564	4.368	0.728
bay leaf	3			-	-	-	-
thyme leave	1	tablespoon	chopped	-	-	-	-
chicken thigh	2	lbs	skinless	3986.4	7.1574	86.7948	400.7238
beef rib	2		called	2485.728	0.0	158.8507	200.21900000000002
green plantain	2		peeled cut	-	-	-	-
plantain	2		ripe peeled cut	436.76	114.1662	4.654	1.3246
cilantro	1	bunch		3.68	0.5872	0.3408	0.0832
chicken broth	14	cups		1093.68	26.46	155.9376	36.6912
potato	1 1/2		peeled	-	-	-	-
pumpkin	3	cups	diced	14.85	3.2472	1.0197	0.0693
yucca root	10	pieces		-	-	-	-
corn	4		husked quartered	498.8	108.46	18.965999999999998	7.83
white rice				-	-	-	-
ha avocado	1		halved seeded peeled sliced	-	-	-	-
tortilla	6			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.