Homestyle Colombian Chicken Stew

Name: Homestyle Colombian Chicken Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 servings
Cuisine: Colombian
Ingredients: 0.5 cup white rice (uncooked); 0.5 tablespoon olive oil; 0.5 pound chicken thigh (boneless, skinless); 0.25 yellow onion (medium, diced); 1 clove garlic (minced); 0.25 cup Roma tomato (chopped); 0.5 teaspoon ground cumin; 0.5 teaspoon paprika; 0.25 teaspoon salt; 0.125 teaspoon black pepper; 1 cup chicken broth; 1 Russet potato (medium, peeled and cubed); 0.5 carrot (medium, peeled and sliced); 0.25 cup corn kernels (frozen); 1 tablespoon fresh cilantro (chopped, for garnish)

A comforting and hearty chicken stew simmered with potatoes, carrots, and corn, creating a rich and flavorful broth, served alongside fluffy white rice.

Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 1
Cuisine: Colombian
Difficulty: Easy
Cost: $4.69/serving

Dietary

Nut-Free
Dairy-Free
High-Protein
High-Fiber

Ingredients

0.5 cup white rice (uncooked)
0.5 tablespoon olive oil
0.5 pound chicken thigh (boneless, skinless)
0.25 yellow onion (medium, diced)
1 clove garlic (minced)
0.25 cup Roma tomato (chopped)
0.5 teaspoon ground cumin
0.5 teaspoon paprika
0.25 teaspoon salt
0.125 teaspoon black pepper
1 cup chicken broth
1 Russet potato (medium, peeled and cubed)
0.5 carrot (medium, peeled and sliced)
0.25 cup corn kernels (frozen)
1 tablespoon fresh cilantro (chopped, for garnish)

Instructions

First, cook the rice. Combine 1/2 cup white rice with 1 cup water and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
While the rice cooks, prepare the chicken. Heat 1/2 tablespoon olive oil in a medium pot or Dutch oven over medium-high heat. Season 1/2 pound chicken thighs with a pinch of salt and pepper. Sear chicken for 3-4 minutes per side, until browned. Remove chicken and set aside.
Add 0.25 medium yellow onion to the pot and sauté for 3 minutes until softened. Add 1 clove garlic and 1/4 cup chopped Roma tomato and cook for 2-3 minutes, until tomato starts to break down. Stir in 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Return the chicken thighs to the pot. Pour in 1 cup chicken broth, ensuring the chicken is mostly submerged. Add 1 medium Russet potato and 0.5 medium carrot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is tender and vegetables are cooked through.
Stir in 1/4 cup frozen corn kernels and cook for an additional 3-5 minutes, until corn is heated through. Taste and adjust seasoning as needed.
Serve the chicken stew hot in a bowl, alongside the cooked white rice. Garnish with 1 tablespoon chopped fresh cilantro if desired.

Notes

This stew develops more flavor if made a day ahead. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

Calories: 715
Protein: 48 g
Carbohydrates: 84 g
Fat: 20.5 g
Fiber: 10.5 g
Sodium: 780 mg
Saturated Fat: 5.5 g
Sugar: 6.5 g
Cholesterol: 130 mg