Colombian Chicken, Black-Eyed Pea and Sweet Plantain Stew with Coconut-Cimarrón Hogao

Instructions

1. 1

   1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, cumin, annatto, and lime juice. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large pot or casserole over medium-high heat with the oil for 1 minute. Brown the chicken for 4 to 5 minutes, stirring occasionally, until colored on several sides. Remove and set aside.

3. 3

   3. In the same pot, reduce to medium heat and add the white onion, scallions, red bell pepper, and garlic. Cook for 5 minutes, stirring, until the vegetables soften and become fragrant.

4. 4

   4. Add the chopped tomato, grated panela, and 2 g (1/2 tsp) salt. Cook for 8 minutes over medium heat, stirring occasionally, until a thick, glossy hogao forms.

5. 5

   5. Stir in the chopped cimarrón and cook for 30 seconds to perfume the hogao. Return the browned chicken to the pot along with any juices it released.

6. 6

   6. Pour in the chicken broth and coconut milk. Mix well and, once it starts to simmer, lower to medium-low heat. Cook covered for 15 minutes so the chicken becomes tender and the broth develops flavor.

7. 7

   7. Add the cooked black-eyed peas and the ripe plantain cubes. Cook uncovered for 12 to 15 minutes over medium-low heat, stirring gently, until the plantain is tender but not falling apart and the stew has thickened slightly.

8. 8

   8. Taste and adjust with the remaining 2 g (1/2 tsp) salt if needed. Cook 2 minutes more to blend the seasoning.

9. 9

   9. Turn off the heat and add the chopped fresh cilantro. Let the stew rest for 3 minutes before serving so the sauce can settle.

10. 10

    10. Serve the stew hot. If you want to reheat it, do so in a pot over low heat or in an oven-safe covered dish at 325 °F / 160 °C until fully heated through.