Colombian Coconut Chicken Stew with Yam, Sweet Corn and Wild Basil

Instructions

1. 1

   1. Season the chicken with 4 g (3/4 tsp) of the salt, black pepper, and cumin. 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 for 2 minutes. Add the annatto and brown the chicken in batches for 3 to 4 minutes per side, until colored. Remove and set aside.

3. 3

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

4. 4

   4. Stir in the tomato and the remaining 4 g (3/4 tsp) salt. Cook for 6 to 8 minutes until it forms a thick, fragrant hogao-style sauce.

5. 5

   5. Return the chicken to the pot. Add the coconut milk and chicken broth, stir well, and bring to a gentle simmer.

6. 6

   6. Add the yam and semi-ripe plantain. Cover partially and cook over medium-low heat for 20 minutes, stirring occasionally so the yam does not stick to the bottom.

7. 7

   7. Add the sweet corn and cook 10 minutes more, or until the chicken is fully cooked, the yam is tender, and the sauce has a lightly creamy texture.

8. 8

   8. Add the wild basil, cilantro, and lime juice. Cook 2 minutes more to blend the aromas and adjust salt if needed.

9. 9

   9. Serve hot. If you want to keep it warm before serving, you may hold it covered in an oven at 200 °F / 95 °C for up to 15 minutes.