Colombian-style chicken with corn, avocado, and lime from Dinner: Changing the Game (page 37) by Melissa Clark

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Notes about this recipe

  • jmohart on March 08, 2026

    Flavor was good but some steps I felt were unnecessary. Recipe asks you to calculate 2/3 of an onion, and has you cooking onion slabs in a dry pan. My onions just stuck and burnt, maybe that's part of the flavor? Served this over some rice.

  • bernalgirl on June 20, 2024

    This was absolutely delicious although I made it so much harder. I wanted to add more vegetables (thinly sliced cabbage and carrots) but forgot that the stock needs to be strained after the chicken is poached, which added a good 10 minutes to the cooking time and chicken that needed to be kept warm. I’d make it again with a salad on the side.

  • dinnermints on September 02, 2020

    Excellent flavor, although I agree with Tweedles81 that it took way longer than 50 minutes. I cut each chicken breast (two large ones - made 1.5 recipe) into four pieces to save time, and they cooked in about 7 minutes - would do it that way again. I served it with lightly toasted tortillas.

  • Tweedles81 on June 23, 2019

    This was a good recipe. The broth was particularly scrumptious. However, it took me way longer than 50 minutes, and the chicken was still undercooked after 10 min so I had to cook it longer and ended up drying out the chicken a bit. It was a good recipe but I’m not sure it was worth the effort.

  • cellenly on June 12, 2019

    We made this and the previous recipe Garlic Chili Chicken Breast w/ Cucumbers back to back nights. The family enjoyed this overall more than the previous recipe which is usual since we love Asian flavors. This recipe was easier too. Next time, we would make more of the salsa and more corn. There was plenty of broth which was delicious.

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