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Colombian Chicken and Potato Stew
Latin

Colombian Chicken and Potato Stew

Chicken simmered with potato and corn until the broth turns thick and golden, with rice and avocado alongside.

Total
50 min
Prep
15 min
Cook
35 min
Serves
4
  • comfort
  • healthy
  • meal-prep

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

    9 min · fry

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

    6 min · saute

  3. Stir in the cumin and cook until it smells warm.

    1 min · saute

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

    4 min · simmer

  5. Simmer covered until the chicken pulls apart easily.

    20 min · simmer

  6. Cook the rice according to package directions.

    15 min · boil

  7. Crush the cooked potatoes into the broth to thicken it.

    3 min · prep

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

    10 min · simmer

  9. Finish with lime and cilantro, avocado and rice alongside.

    4 min · rest

Serving suggestion

Crushing half the potato into the broth is what thickens it — no flour needed.

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