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

  • avocados
  • bay leaves
  • chicken breasts
  • cilantro
  • corn
  • garlic
  • limes
  • dried oregano
  • tomatoes
  • chicken stock
  • jalapeño chiles
  • white onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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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