Colombian Chicken and Plantain Meatballs in Peanut Hogao with Cilantro Rice

Name: Colombian Chicken and Plantain Meatballs in Peanut Hogao with Cilantro Rice
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Colombiana
Ingredients: 1.1 lb ground chicken; 6.3 oz ripe plantain; 2.8 oz scallions; 4 cloves garlic; 1 tsp ground cumin; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1/2 cup unsalted roasted peanuts; 10.6 oz tomatoes; 1/2 tsp ground annatto; 1 2/3 cups chicken broth; 1 cup long-grain white rice; 1 cup loosely packed fresh cilantro; 1 unit lime; 1 cup water

An original recipe inspired by Colombian flavors: juicy chicken and ripe plantain meatballs simmered in a creamy peanut hogao, served with green cilantro rice. It blends gentle sweetness, toasted notes, and the comforting character of Colombian home cooking.

30 minPrep

40 minCook

70 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

500 g ground chicken (for the meatballs)
180 g ripe plantain (pelado and grated fino)
80 g scallions (finely chopped, divided)
12 g garlic (chopped, divided)
2 g ground cumin (divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
30 ml vegetable oil (divided)
70 g unsalted roasted peanuts (for the sauce)
300 g tomatoes (pelado and chopped)
1 g ground annatto (optional)
400 ml chicken broth (divided)
200 g long-grain white rice (lavado)
35 g fresh cilantro (leaves and stalks tiernos)
40 g lime (su juice)
240 ml water (for licuar the sauce of maní)

Nutrition facts

per serving

532 kcal

Calories

31 g

Protein

42 g

Carbs

27 g

Fat

4 g

Fiber

38 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Peanuts

Instructions

1
1. In a large bowl, combine the ground chicken, finely grated ripe plantain, half of the scallions, half of the garlic, 1/2 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well until uniform and chill for 10 minutes.
2
2. Shape the mixture into 16 evenly sized meatballs using slightly damp hands.
3
3. Heat a wide skillet or shallow pot over medium heat with 1 tablespoon vegetable oil. Brown the meatballs for 6 to 8 minutes, turning them to sear several sides. They do not need to be fully cooked at this stage. Remove and reserve.
4
4. For the sauce, blend the roasted peanuts with 1 cup water and 1/2 cup chicken broth until creamy and pourable.
5
5. In the same skillet, add the remaining tablespoon of oil. Sauté the remaining scallions and garlic for 2 minutes. Add the tomatoes, annatto, remaining 1/2 teaspoon cumin, 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper. Cook for 8 minutes, stirring, until a thick hogao forms.
6
6. Stir the peanut sauce into the hogao along with the remaining 1 cup chicken broth. Mix well and cook over medium-low heat for 3 minutes, until the sauce thickens slightly.
7
7. Return the meatballs to the skillet, cover, and cook over low heat for 12 to 15 minutes, until fully cooked and the internal temperature of the chicken reaches 165°F / 74°C.
8
8. Meanwhile, make the cilantro rice. Blend the cilantro with the lime juice and the remaining 1/6 cup chicken broth until you have a bright green liquid.
9
9. In a medium saucepan, add the white rice, the cilantro liquid, and enough water to make 2 cups total liquid. Add a pinch of salt, bring to a boil, then cover and cook over very low heat for 15 to 18 minutes, until the rice is tender. Turn off the heat and let it rest for 5 minutes before fluffing.
10
10. Serve a bed of cilantro rice, top with the meatballs, and finish with the peanut hogao sauce from the pan.

Chef tips

If you want a thinner sauce, add 2 to 4 tablespoons of hot water at the end. For a more rustic flavor, lightly toast the grated plantain in a dry pan for 1 minute before mixing it into the chicken.

Substitutions

You can replace ground chicken with ground turkey. If scallions are unavailable, use white onion and a little extra cilantro. The peanuts can be replaced with toasted sunflower seeds if needed, though the flavor will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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