Colombian Chicken Coconut Stew with Yam, Sweet Pepper and Turmeric Rice

Instructions

1. 1

   1. Season the chicken thighs with 4 g (3/4 tsp) of the salt, black pepper, cumin, and annatto or sweet paprika. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. In a wide pot or deep skillet, heat the oil over medium heat. Brown the chicken skin-side down for 5 to 6 minutes, then 3 minutes on the other side, until nicely colored. Remove and set aside.

3. 3

   3. In the same pot, add the white onion, scallions, and garlic. Cook for 3 minutes, stirring, until softened. Add the tomato and sweet pepper, and cook 5 minutes more until a thick hogao forms.

4. 4

   4. Pour in the coconut milk and 250 ml (1 cup) of the water or chicken stock. Stir well and return the chicken to the pot along with any juices. Once it comes to a gentle boil, reduce the heat, partially cover, and cook for 20 minutes.

5. 5

   5. Add the cubed yam and the remaining 250 ml (1 cup) of water or stock. Cook covered for 15 to 18 minutes more, until the yam is tender and the chicken is fully cooked. The center of the chicken should reach 165°F (74°C). Adjust with the remaining 4 g (3/4 tsp) salt if needed.

6. 6

   6. Meanwhile, in a medium saucepan, rinse the rice if desired. Melt the butter over medium heat, add the rice and turmeric, and sauté for 1 minute. Add 480 ml (2 cups) water and a pinch of salt from the measured amount if desired, stir once, and bring to a boil.

7. 7

   7. When the rice boils, reduce to very low heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.

8. 8

   8. Finish the stew with the lime juice and fresh cilantro. Cook 1 minute more to blend the flavors.

9. 9

   9. Serve a portion of turmeric rice alongside the chicken with plenty of coconut sauce and several pieces of yam. Spoon the hogao and sweet pepper from the pot over each plate.