Category: Chicken

Chicken Marinated in Unicum with Vanilla Icecream Recipe

Ingredients (4 servings):

  • 1 kg boneless chicken thighs
  • 3-4 garlic cloves
  • 50-100 ml unicum
  • 1 pineapple
  • 200 g vanilla ice cream
  • 100 g fresh redcurrants
  • salt and black pepper to taste

Preparation method:

  1. Chop the garlic cloves.
  2. Wash the chicken thighs and pat them dry with paper towels.
  3. Add to a bowl the chicken, garlic, unicum to covet it all – but only just, salt and freshly ground black pepper to taste.
  4. Leave it to marinate for an hour but not too much so the chicken doesn’t get bitter.
  5. Grill over high-temperature charcoal grill until nicely brown and crunchy outside but still juicy inside.
  6. Slice the pineapple into 2 cm slices and grill them over the same charcoal grill.
  7. Serve the chicken thighs with a slice of grilled pineapple, a large spoonful of vanilla ice cream and some redcurrants.

Ajiaco Recipe – Colombian Chicken and Potato Soup


Ingredients (4 servings):

  • 2 boneless breasts, around 600 g

  • 1 large onion
  • 5 garlic cloves
  • 2 kg medium potatoes
  • 2 ears fresh corn
  • 1 bunch coriander leafs
  • 1 bunch green onions
  • 2 tablespoons dried guascas, optional, i couldn’t find it
  • 2 avocadoes
  • 1/2 cup sour cream
  • 2 tablespoons drained capers
  • salt and pepper to taste


Preparation method:

  1. Chop the onion roughly.
  2. Chop the garlic.
  3. Peel the potatoes and cut them into 2 cm cubes.
  4. Cut the corn ears crosswise into 3-4 pieces each.
  5. Pit and slice thinly the avocados.
  6. Cut the chicken breasts into smaller pieces.

  7. Place the chicken in a large soup pot, top with the diced potatoes, onion, garlic, green onions, half of the coriander leafs and corn.

  8. Pour enough water to cover them all, season to taste with salt freshly ground black pepper and raise the heat to high.
  9. When the soup starts to boil, lower the heat to medium-low and simmer for about 45 minutes or until the chicken is tender.
  10. Set aside the chicken to a plate and let it cool enough to handle. If you had skins and bones on the breasts, discard them.
  11. Tear the chicken breasts into smaller strips.

  12. Remove the green onions and coriander leaves from the broth and discard.
  13. Place the shredded chicken on the bottoms of large soup dishes, ladle over the rich soup with potatoes and a piece of corn.

  14. Top it with two spoonfuls of sour cream, some chopped coriander leafs, capers and avocado slices.

Chicken with Lemon and Gin Recipe

Ingredients (4 servings):

  • 1 kg chicken drumsticks
  • 2 garlic cloves
  • half of a lemon
  • 50-70 ml gin
  • 1/2 tablespoon cornstarch
  • 1-2 teaspoons yellow Spanish / paella food colouring
  • salt and pepper to taste
  • mint leaves for garnishing

Preparation method:

  1. I cooked the chicken until half done as the base for a green bean soup.
  2. Remove the chicken drumsticks from the soup and add them to a smaller pot with 500 ml soup.
  3. Add the chopped garlic, gin, the juice of the half lemon, salt and pepper to taste.
  4. Cook over medium-low heat until the chicken is done and the liquid is reduced sufficiently.
  5. Dissolve the cornstarch in cold water and add it to the stew together with some of the yellow food colouring according to your taste.
  6. Serve with golden potatoes and garnish with the mint leaves.