Colombian Chicken Stew
Ingredients
Sauce:
- 2 medium tomatoes (coarsely chopped)
- ¼ white or yellow onion (coarsely chopped)
- 2 cloves garlic (finely chopped)
- 1 chicken bouillon (Optional)
- 1 packet of Sazón Goya with Achiote
- ½ cup 118 ml water
Stew:
- 8 pieces of chicken (4 legs and 4 thighs)
- 1 tbsp olive oil
- 4 medium potatoes (peeled and cut into quarters **See notes)
- 4 medium pieces of cassava
- 1 cup 236 ml water (Or to taste)
- 2 cubes (4 tbsp of Colombian aliños (Optional))
- Salt and pepper to taste
- Chopped cilantro to taste for serving
Instructions
- Put all the ingredients for the sauce in a blender and blend until smooth. Set aside.
- Season chicken with salt and pepper, skin side first.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken skin side down and season again on the opposite side. Brown for about 4-5 minutes on each side.
- Add the potatoes, cassava, tomato sauce, water, aliños and stir well. Bring to a boil, cover, lower heat to medium-low, and cook for 30-35 minutes or until the chicken is fully cooked and the potatoes and cassava are fork tender.
- Once cooked, taste for seasoning and add more salt if needed. Garnish with chopped cilantro and serve with white rice and avocado.
Video
Notes
- You can use your favorite type of potatoes. Red potatoes tend to be more firm. Russet and yellow potatoes tend to dissolve faster than red potatoes but this will add a delicious thickness to the sauce.
- Add as much or as little water as you want depending on how thick or thin you want the sauce.
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