Colombian Chicken Guisado

Name: Colombian Chicken Guisado
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Cuisine: Latin
Ingredients: 1.5 pound chicken thighs (boneless, skinless, trimmed); 1 pound Yukon Gold potatoes (peeled and cut into 1-inch chunks); 2 carrots (peeled and sliced into coins); 1 yellow onion (finely diced); 1 can canned diced tomatoes; 3 clove garlic (minced); 1 tablespoon olive oil; 1 teaspoon ground cumin; 0.5 teaspoon ground turmeric; 1 cup chicken broth; 1 teaspoon salt; 0.25 teaspoon black pepper; 2 tablespoon fresh cilantro (chopped)

Succulent chicken thighs pressure-cooked in a vibrant tomato, cumin, and onion sofrito broth with tender Yukon Gold potatoes and sweet carrots.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 3
Cuisine: Latin
Difficulty: Easy
Cost: $3.91/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar
Low-Saturated-Fat

Ingredients

1.5 pound chicken thighs (boneless, skinless, trimmed)
1 pound Yukon Gold potatoes (peeled and cut into 1-inch chunks)
2 carrots (peeled and sliced into coins)
1 yellow onion (finely diced)
1 can canned diced tomatoes
3 clove garlic (minced)
1 tablespoon olive oil
1 teaspoon ground cumin
0.5 teaspoon ground turmeric
1 cup chicken broth
1 teaspoon salt
0.25 teaspoon black pepper
2 tablespoon fresh cilantro (chopped)

Instructions

Season the chicken thighs with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper.
Turn an Instant Pot to Sauté mode and warm 1 tablespoon olive oil. Add the diced yellow onion and minced garlic, cooking for 3 minutes until fragrant and soft. Stir in 1 teaspoon ground cumin and 1/2 teaspoon ground turmeric.
Pour in the canned diced tomatoes with their juices and 1 cup chicken broth, scraping any browned bits from the bottom of the pot. Stir in the remaining 1/2 teaspoon salt.
Nestle the seasoned chicken thighs, cut Yukon Gold potatoes, and sliced carrots into the liquid. Lock the lid, seal the valve, and cook on High Pressure for 15 minutes.
Allow natural pressure release for 10 minutes, then release any remaining steam. Check that chicken thighs are thoroughly tender (internal temperature of at least 165°F). Ladle stew into shallow bowls and sprinkle with fresh cilantro.

Notes

Using Yukon Gold potatoes gives the broth a velvety body as they soften and soak up the spiced tomato sofrito.

Nutrition (per serving)

Calories: 501
Protein: 50.8 g
Carbohydrates: 44.5 g
Fat: 17 g
Fiber: 5.4 g
Sodium: 1519 mg
Saturated Fat: 3.7 g
Sugar: 9.9 g
Cholesterol: 192 mg