Dairy-Free Ajiaco with Chicken and Plantains
A hearty and comforting Colombian chicken and potato soup made dairy-free with coconut milk, topped with shredded chicken, plantains, avocado, and a squeeze of lime.
Ingredients
- about 910 g Chicken breasts
- about 680 g Yukon Gold potatoes
- about 450 g Russet potatoes
- 2 ears Corn on the cob
- 2 tbsp Guascas (dried)
- 8 cups Chicken broth
- 1 can Coconut milk
- 4 Scallions
- 1/4 cup Cilantro
- 1 Avocado
- 2 Plantains (ripe)
- 1 Lime
- 1 tsp Salt
- 1/2 tsp Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, combine chicken breasts, potatoes, corn, guascas, chicken broth, salt, and pepper.
- 2Bring to a boil, then reduce heat and simmer for 45 minutes, or until chicken is cooked through and potatoes are tender.
- 3Remove chicken and shred it. Set aside.
- 4Stir in coconut milk. Simmer for another 10 minutes.
- 5Return shredded chicken to the pot.
- 6Serve hot, garnished with chopped scallions, cilantro, avocado slices, fried plantains, and a squeeze of lime.
Substitutions
Coconut Milk →
Adds creaminess without dairy. Can use unsweetened almond milk for a thinner consistency.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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