Colombian Chicken and Potato Stew

Ingredients

For 4 servings

• chicken thighs24 oz
• potatoes28 oz
• white rice1¼ cup
• corn1¼ cup
• carrot2 piece
• yellow onion2 piece
• avocado1¼ piece
• chicken broth64 tbsp
• garlic8 clove
• ground cumin4 tsp
• fresh cilantro16 sprig
• lime1¼ piece
• olive oil4 tbsp
• salt2 tsp

You'll need

pot · bowl

Method

1. 1

   Season the chicken and brown it hard in oil in a heavy pot.

   9 min · fry

2. 2

   Add the onion, carrot and garlic and cook until softened.

   6 min · saute

3. 3

   Stir in the cumin and cook until it smells warm.

   1 min · saute

4. 4

   Add the broth and half the potatoes and bring to a simmer.

   4 min · simmer

5. 5

   Simmer covered until the chicken pulls apart easily.

   20 min · simmer

6. 6

   Cook the rice according to package directions.

   15 min · boil

7. 7

   Crush the cooked potatoes into the broth to thicken it.

   3 min · prep

8. 8

   Add the remaining potato and the corn and simmer until tender.

   10 min · simmer

9. 9

   Finish with lime and cilantro, avocado and rice alongside.

   4 min · rest