Colombian Chicken Stew

    Colombian Chicken Stew


    33 people made this

    About this recipe: A delicious and traditional dish from Colombia, which consists of stewing chicken with plantain and cassava root and serving it with a fresh tomato and onion sauce.

    Serves: 6 

    • 2.5 litres water
    • 1 tablespoon salt
    • 4 tablespoons chopped fresh coriander
    • 4 cloves garlic, crushed
    • 6 chicken leg quarters
    • 2 plantains, peeled and cut into 6 pieces
    • 1 large onion, chopped
    • 900g potatoes, peeled
    • 1.8kg fresh cassava roots, cut into 6 pieces
    • 2 tablespoons cooking oil
    • 4 large onions, peeled and thinly sliced
    • 1 teaspoon ground cumin or to taste
    • 1/2 teaspoon paprika or to taste
    • 1 teaspoon salt or to taste
    • 450g tomatoes, chopped

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Place the water into a large saucepan and add 1 tablespoon salt, chopped coriander, garlic, chicken legs, plantains and 1 onion. Bring to the boil; cook for about 20 minutes. Add the potatoes and cassava to the pan and continue to cook for another 20 minutes or until potatoes are tender.
    2. While the chicken and vegetables are cooking, heat the oil in a large frying pan over medium heat. Fry the onions in the hot oil; season with cumin, paprika and salt. When the onions are limp, stir in the tomatoes and remove from heat.
    3. Spoon the chicken stew into bowls, serve topped with the tomato onion sauce.

    Difficult ingredients

    Plaintain and cassava can be found in some Indian/South Asian or Carribean speciality stores.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate