Introduction
Get ready to discover a truly special dish: Colombian Bandeja Paisa Chicken! This recipe takes the heart of Colombia’s most famous meal and makes it wonderfully simple and quick to prepare with delicious chicken. It’s a vibrant, hearty plate packed with amazing flavors and textures that will transport your taste buds straight to the Andes mountains.
You might think a dish this rich and satisfying would be complicated, but think again! We’ve streamlined the classic Bandeja Paisa to focus on tender, flavorful chicken, making it incredibly easy to create in your own kitchen. It’s perfect for a weeknight meal or a weekend feast, without spending hours at the stove.
So, why not bring a taste of Colombia to your table tonight? This Bandeja Paisa Chicken is comforting, exciting, and absolutely delicious. Gather your ingredients, put on some cheerful music, and let’s start cooking this incredible dish together!
Cooking Time & Prep Time
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
Small tip: To save even more time, you can chop your vegetables for the chicken and cook your rice ahead of time.
Ingredients
This recipe makes 4 generous servings.
For the Colombian Chicken
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground turmeric
- 1/2 cup chicken broth
- 1/4 cup tomato paste
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- Salt and black pepper to taste
For the Beans
- 1 can (15 ounces) red kidney beans, rinsed and drained
- 1/4 cup chicken broth or water
- 1/4 teaspoon ground cumin
- Salt to taste
For Serving & Garnish
- 2 cups cooked white rice
- 2 ripe plantains, sliced diagonally into 1/2-inch pieces
- 4 large eggs
- 1 avocado, sliced
- 4 small arepas (store-bought or homemade), warmed
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Step-by-Step Instructions
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Step 1: Prepare the Chicken
Pat the chicken pieces dry with paper towels. Season them generously with salt and black pepper. This helps create a nice crust and locks in flavor.
Small tip: Cutting chicken thighs into smaller pieces helps them cook faster and absorb more flavor.
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Step 2: Sauté the Aromatics
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Small tip: Don’t let the garlic burn; it can turn bitter quickly.
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Step 3: Cook the Chicken and Vegetables
Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-7 minutes. Stir in the red and green bell peppers, cumin, smoked paprika, and turmeric. Cook for 3-4 minutes until the peppers start to soften.
Small tip: Ensure your skillet is hot enough before adding chicken to get a good sear.
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Step 4: Simmer the Chicken
Pour in the chicken broth and stir in the tomato paste until well combined. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-12 minutes, or until the chicken is cooked through and tender. Stir in the fresh cilantro.
Small tip: If the sauce becomes too thick, add a splash more chicken broth or water.
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Step 5: Prepare the Beans
While the chicken simmers, combine the rinsed kidney beans, chicken broth (or water), and cumin in a small saucepan. Heat over medium heat until warmed through and slightly thickened, about 5 minutes. Season with salt to taste.
Small tip: For extra flavor, you can add a pinch of garlic powder to the beans.
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Step 6: Fry the Plantains
Heat about 1/2 inch of vegetable oil in a separate skillet over medium heat. Fry the sliced plantains until golden brown and caramelized on both sides, about 2-3 minutes per side. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Small tip: Use ripe plantains (yellow with black spots) for a sweeter, softer result.
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Step 7: Fry the Eggs
In the same skillet (or a clean one), fry the eggs to your preference (sunny-side up is traditional for Bandeja Paisa). Cook until the whites are set and the yolks are still runny, about 2-3 minutes.
Small tip: A runny yolk adds a delicious richness to the entire dish.
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Step 8: Assemble Your Bandeja Paisa Chicken
To serve, arrange a generous portion of cooked white rice on each plate. Next, add a serving of the flavorful Colombian chicken, a scoop of the warm beans, a few golden plantain slices, and a fried egg. Garnish with sliced avocado, warmed arepas, and extra fresh cilantro. Serve immediately with lime wedges.
Small tip: Warm your arepas in a toaster oven or on a griddle for a few minutes until soft.
Tips & Variations
- Gluten-Free Option: This recipe is naturally gluten-free! Just ensure your chicken broth is certified gluten-free.
- Vegan or Vegetarian Option: Replace chicken with firm tofu or chickpeas. Cook tofu cubes until crispy before adding to the sauce, or simmer chickpeas with the sauce for extra flavor. Use vegetable broth instead of chicken broth.
- Add More Vegetables or Protein: Feel free to add diced carrots or peas along with the bell peppers for extra veggies. You could also include some pre-cooked chorizo (pork or plant-based) for more protein and authentic flavor.
- Spicy Version: For a kick, add 1/2 teaspoon of aji powder or a pinch of cayenne pepper with the other spices. You can also serve with a side of your favorite hot sauce or a homemade aji picante.
- Flavor Boost: A dash of “Sazón Goya con Azafrán” (without MSG if preferred) can add an extra layer of authentic Colombian flavor to the chicken.
Nutritional Information
Approximate values per serving (based on 4 servings):
- Calories: 720 kcal
- Protein: 45g
- Carbohydrates: 75g
- Fat: 28g
Note: These values may vary depending on specific ingredients used and portion sizes.
Health Benefits
This Colombian Bandeja Paisa Chicken isn’t just delicious; it’s packed with wonderful health benefits too!
Chicken thighs are an excellent source of lean protein. Protein is essential for building and repairing tissues, and it helps you feel full and satisfied. They also provide important B vitamins, like niacin and B6, which are crucial for energy metabolism.
The kidney beans in this dish are a powerhouse of nutrition. They’re rich in dietary fiber, which aids digestion, helps regulate blood sugar levels, and can contribute to heart health. Beans also offer plant-based protein, iron, and magnesium.
We use a colorful array of vegetables like onions, garlic, and bell peppers. Bell peppers, especially, are loaded with Vitamin C, a powerful antioxidant that supports your immune system. Garlic has well-known immune-boosting and anti-inflammatory properties.
Plantains, a staple in this dish, provide complex carbohydrates for sustained energy, along with potassium for heart health and Vitamin A for good vision. And don’t forget the avocado, which adds healthy monounsaturated fats, fiber, and various vitamins and minerals!
Serving Suggestions
- Classic Pairing: Serve this dish hot with a fresh squeeze of lime and a side of homemade or store-bought aji (Colombian hot sauce) for an authentic experience.
- Make it a Feast: While it’s a complete meal on its own, you could add a small simple green salad with a light vinaigrette to balance the richness.
- Meal Prep Idea: Cook the chicken and beans ahead of time. Store them separately in airtight containers. On the day of serving, simply cook fresh rice, plantains, and eggs.
Storage Tips
Leftover Colombian chicken and beans can be stored in airtight containers in the refrigerator for up to 3-4 days. Cooked rice should be cooled quickly and stored separately for 2-3 days. Fried plantains are best enjoyed fresh, as they can become soggy when reheated, but can be stored for a day. You can freeze the cooked chicken and beans for up to 2-3 months in freezer-safe containers. To reheat, thaw overnight in the fridge if frozen, then gently warm on the stovetop or in the microwave until hot throughout. Add a splash of broth if needed to prevent drying out.
Conclusion
And there you have it – your very own Colombian Bandeja Paisa Chicken! This dish truly is a celebration on a plate, bringing together a symphony of flavors and textures that are both comforting and exciting. It’s a wonderful way to explore international cuisine right from your kitchen, without any fuss.
We hope you feel inspired to try this recipe. It’s incredibly rewarding to create such a vibrant and satisfying meal. The tender chicken, the hearty beans, the sweet plantains, and the perfect fried egg all come together to create an unforgettable dining experience.
So go ahead, gather your loved ones, and share this incredible Colombian feast. It’s perfect for making memories around the table. Happy cooking, and enjoy every delicious bite!
