Ingredients Jump to Instructions ↓

  1. 1 cup fresh cilantro leaves, finely chopped

  2. 8 scallions, white and light green part only, finely chopped

  3. 1/2 small Scotch bonnet or habanero pepper, seeded and finely chopped

  4. 1 tablespoon finely chopped white onion

  5. 2 teaspoons fresh lime juice (about 1/2 lime)

  6. 3/4 cup water

  7. 1 small plum tomato, cored and finely chopped, optional Salt

  8. 3 tablespoons olive oil

  9. 2 large yellow onions, finely chopped

  10. 3 garlic cloves, finely minced

  11. 2 large tomatoes , cored, peeled, seeded and chopped

  12. 3 bay leaves

  13. 1 tablespoon finely chopped fresh thyme leaves

  14. 2 pounds chicken thighs, skin and excess fat removed

  15. 2 pounds beef flanken ribs (also called cross-cut ribs)

  16. 2 green plantains, peeled and cut into 2-inch long pieces

  17. 2 ripe plantains, peeled and cut into 2 inch long pieces

  18. 1 large bunch fresh cilantro, stems tied together with kitchen twine

  19. 14 cups chicken broth , homemade or canned low-sodium broth

  20. 1 1/2 pounds small red or white potatoes , peeled

  21. 3 cups diced pumpkin or butternut squash

  22. 10 (2-inch) long pieces frozen yucca

  23. 4 ears of corn , husked and quartered White rice, for serving, optional

  24. 1 medium Hass avocado , halved, seeded, peeled and sliced for serving, optional Arepas or tortillas, for serving, optional

Instructions Jump to Ingredients ↑

  1. 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. Add the tomato, if using, season with saltm to taste and stir all of the ingredients together. 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. Heat the oil in a large stockpot over medium heat for 1 minute. Add the onions and garlic and cook until they're soft and transparent, about 5 minutes, stirring occasionally. Add the tomatoes, bay leaves, and thyme and continue to cook 5 more minutes. 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. Add the green plantains, cilantro, and chicken stock and bring to a boil . Reduce the heat to medium-low and simmer, covered, until the plantains are tender, 30 minutes. Using a slotted spoon, remove the chicken from the pot and set it aside. Add the potatoes, pumpkin , ripe plantains, yucca and corn and simmer , uncovered, until both are tender, about 20 minutes. Remove the cilantro and the bay leaves and return the chicken to the pot to re-heat it. To serve, arrange a piece of chicken, some beef , plantains, and a few pieces of yucca and potatoes on each plate. 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.


Send feedback