Colombian Chicken Stew

local_grocery_store Ingredients

• 1.5 pounds Chicken thighs, boneless, skinless, cut into chunks
• 1 Onion, chopped
• 3 Garlic cloves, minced
• 1 Red bell pepper, diced
• 2 Potatoes, peeled and cubed
• 1 cup Frozen corn, thawed
• 4 cups Chicken broth, low sodium
• 2 tablespoons Tomato paste
• 1 teaspoon Cumin, ground
• 1 teaspoon Paprika, smoked
• 1/2 teaspoon Dried oregano
• 1 Bay leaf
• 1/2 teaspoon Salt, or to taste
• 1/4 teaspoon Black pepper, freshly ground, to taste
• 2 tablespoons Fresh cilantro, chopped, for garnish
• 4 cups Cooked white rice, for serving

restaurant_menu Method

1. 1.In a large pot, heat some oil over medium heat.
2. 2.Add the chicken thighs and cook until browned on all sides. Remove from the pot and set aside.
3. 3.In the same pot, add the onion, garlic, and red bell pepper. Sauté until softened.
4. 4.Add the potatoes, corn, chicken broth, tomato paste, cumin, paprika, dried oregano, bay leaf, salt, and black pepper. Stir to combine.
5. 5.Bring the stew to a boil, then reduce the heat and simmer for 30 minutes, or until the potatoes are tender.
6. 6.Return the chicken to the pot and cook for an additional 10 minutes, or until the chicken is cooked through.
7. 7.Remove the bay leaf and discard.
8. 8.Serve the Colombian chicken stew hot over cooked white rice.
9. 9.Garnish with fresh cilantro and enjoy!

lightbulb_outline Tips

• chevron_rightFor extra flavor, marinate the chicken thighs in a mixture of lime juice, garlic, and spices for 30 minutes before cooking.
• chevron_rightFeel free to customize the stew by adding your favorite vegetables, such as carrots or peas.
• chevron_rightIf you prefer a spicier stew, add a diced jalapeño or a pinch of cayenne pepper.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.
• chevron_rightServe the stew with a side of warm crusty bread for dipping.