Spicy Colombian chicken stew

    2 hours 20 min

    Chicken thighs, potatoes, garlic and peppers are simmered in a spicy beef stock. Typically served with rice.

    1 person made this

    Serves: 6 

    • 1 1/2 teaspoons olive oil
    • 1 large onion, sliced
    • 6 cloves garlic, chopped
    • 1 red pepper, sliced
    • 1 green pepper, sliced
    • 325ml beef stock
    • 1 1/2 tablespoons ground cumin
    • 1 tablespoon curry powder
    • 1 tablespoon herb-seasoned salt
    • 1 1/2 teaspoons garlic powder
    • 1 1/2 teaspoons ground turmeric
    • 1 1/2 teaspoons paprika
    • 1 1/2 teaspoons dried oregano
    • 1 1/2 teaspoons ground black pepper
    • 6 chicken thighs
    • 4 potatoes, peeled and quartered

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Heat olive oil in a deep pan over high heat. Add onions and garlic; cook and stir until onions are softened, about 5 minutes. Stir in red and green peppers; cook and stir until peppers are firm but tender, 5 to 7 minutes. Mix in beef stock, cumin, curry powder, salt, garlic powder, turmeric, paprika, oregano and pepper.
    2. Submerge chicken thighs, skin side down, half way into stock mixture; stir to coat chicken. Bring to the boil; cover and reduce heat to low. Simmer for about 40 minutes.
    3. Stir potatoes into the chicken mixture until mostly submerged; check that chicken thighs are still skin side down. Bring to the boil; cover. Reduce heat; simmer until potatoes are soft and chicken is cooked through, about 1 hour.

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