Colombian FoodColombian Chicken, Creole Potato and Sweet Corn Cazuela in Annatto and Guascas Broth
An original Colombian-inspired cazuela with seared chicken, creole potatoes, sweet corn, and a fragrant broth of annatto, guascas, and scallions. Finished with avocado, cilantro, and lime for a homestyle, comforting dish full of traditional flavor.
Ingredients
- 700 g boneless skinless chicken thighs (cut en trozos medium)
- 500 g creole potatoes (lavadas; si son large, partidas a the mitad)
- 250 g fresh sweet corn kernels (puede ser fresh or descongelado)
- 120 g scallions (chopped fina)
- 180 g tomato (pelado and chopped)
- 12 g garlic (chopped)
- 120 g red bell pepper (chopped diced small)
- 20 g fresh cilantro (chopped, divided)
- 2 g dried guascas (lightly desmenuzadas)
- 4 g ground annatto (for color and sabor)
- 2 g ground cumin
- 1 g dried oregano
- 1000 ml chicken broth (low sodium preferiblemente)
- 250 ml water (ajustar consistencia)
- 30 ml vegetable oil
- 8 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 200 g avocado (diced, for servir)
- 40 g lime (su juice, for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. Season the chicken with 1 teaspoon of the salt, the black pepper, the cumin, and half of the garlic. Let it rest for 10 minutes while you prepare the remaining ingredients.
- 2
2. In a wide cazuela or heavy pot, heat the oil over medium heat, about 320-340 °F / 160-170 °C at the cooking surface. Brown the chicken for 5 to 7 minutes, stirring to sear it on all sides. Remove and set aside.
- 3
3. In the same pot, add the scallions, tomato, red bell pepper, and remaining garlic. Cook for 6 minutes until a soft stew base forms. Add the annatto, oregano, and half of the cilantro; stir well for 1 minute.
- 4
4. Add the creole potatoes, sweet corn, guascas, chicken broth, and water. Add the remaining 1/2 teaspoon salt and bring to a gentle boil.
- 5
5. Return the chicken to the pot, cover partially, and cook over medium-low heat for 30 minutes, maintaining a gentle simmer around 195-205 °F / 90-96 °C, until the potatoes are tender and the chicken is cooked through.
- 6
6. Uncover and lightly mash some of the creole potatoes against the side of the pot to naturally thicken the broth. Cook 8 minutes more to blend the flavors.
- 7
7. Turn off the heat and add the lime juice. Adjust salt if needed. Ladle into bowls and finish with diced avocado and the remaining fresh cilantro.
- 8
8. Serve hot, making sure each portion includes chicken, creole potatoes, sweet corn, broth, and avocado.
Chef tips
For deeper flavor, brown the chicken well without moving it too much at first. If your creole potatoes are very small, cook them whole so they hold their texture better. Add the avocado only at the end to keep its fresh contrast.
Substitutions
You can replace the chicken with turkey pieces. If you cannot find creole potatoes, use small yellow potatoes. The guascas can be reduced or replaced with a small extra amount of oregano, though the flavor profile will change.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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