Pollo a la Llanera (Llanera-Style Chicken)

Pollo a la Llanera

This dish was inspired by a traditional Colombian recipe from the Llanos  zone of the country called “Conejo a la Llanera” (Llanera-Style Rabbit) . To be perfectly honest with you I don’t eat or cook rabbit. They are too cute and I happen to love the Easter bunny ;-). So, I made this delicious Colombian dish using chicken instead, but if you like rabbit you can use the same ingredients for the sauce.

Serve it with plain white rice or your favorite vegetables on the side.

This is a wonderful family meal. Buen provecho!



(4-6 servings)

  • 1 chicken, about 5 lb., cut into 8 serving pieces
  • Salt and freshly ground pepper, to taste
  • 4 Tbs. olive oil
  • 6 garlic cloves, thinly sliced
  • 1/2 onion,thinly sliced
  • 2 tomatoes, diced
  • 2 1/2 large red bell pepppers, thinly sliced
  • 1/4 teaspoon chopped habanero pepper
  • 1/4 cup fresh pasrley
  • 1/4 teaspoon ground cumin
  • salt and pepper


  1. Marinate chicken: Place the chicken in a  large bowl. Stir in 1 tablespoon olive oil, 2 garlic cloves, salt, pepper and cumin. Toss chicken within marinade until coated. Cover, put in the fridge and marinate for at least 1 hour.
  2. n a large saucepan over medium-high heat, warm 3 tablespoons the olive oil until almost smoking. Working in batches, brown the chicken on all sides, 3 to 4 minutes total.
  3. educe the heat to medium-low and add the remaining garlic cloves, onions, tomatoes, red pepper and habanero pepper to the pan and cook, stirring occasionally. Cover and simmer until the chicken is very tender, about 1 hour. Sprinkle fresh parsley and serve warm.
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  1. says

    I made rabbit last week and you’ll hate me when you read my recipe. Lambs are also cute animals so are many other and yet we eat them. We would never eat pet rabbits but these are farm bred especially for this purpose. Anyway, love the ingredients and both dishes would be equally delicious.

    • Erica says

      Ivy- You are right!!!! I love meat, poultry and seafood, but I can’t eat rabbit or duck. I think that pigs are cute too, but I eat them anyway :)

  2. says

    missed a lot of posts.

    Oh please do not talk of eating rabbits 😉 my yard is full of them and they are too cute to even think of eating them.

    Even without the rabbit the dish is perfect here. I love the heat of the habanero, yummmm!!

  3. says

    What an absolutely yummy sounding recipe, its added yo my ever growing list of Erica recipes to try. I am backed up at the moment, we’ve been out of town but I’m seeing several posts of yours that have me itching to get back in the kitchen and will read and savor them soon!

  4. says

    i must agree–bunnies are too adorable to even consider consuming! chicken is just fine with me, and this is a great preparation of it–thanks!

  5. says

    Sounds like a delicious preparation, I love the addition of habanero pepper. Although I’ve had rabbit before, I have never had the courage to make it at home :)

  6. says

    This is a delicious recipe for a chicken as well; I did eat rabbit before (in France) but I won’t seek it out! It reminds me of a chicken dish I used to make a lot with peppers, called poulet marengo.

  7. says

    I agree with you. I don’t eat rabbits either and I don’t think I ever will. This does look like a fantastic dish. I bet that habanero pepper really spices things up :)

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