Colombian Chicken Coconut Stew with Soft Yam, Sweet Pepper and Scallion Rice

Instructions

1. 1

   Season the chicken pieces with 4 g (3/4 tsp) salt, black pepper, and ground cumin. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   In a wide pot or deep skillet, heat the achiote and vegetable oil over medium heat. Brown the chicken for 6 to 8 minutes, turning so it colors on several sides. Remove and set aside.

3. 3

   In the same pot, add the white onion, the white part of the scallions, garlic, and sweet pepper. Cook for 4 minutes until softened. Stir in the tomato and cook 5 more minutes, lightly crushing it to create a juicy base.

4. 4

   Pour in the coconut milk and chicken broth, stir well, and return the chicken to the pot. Add the yam and 2 g (1/4 tsp) of the remaining salt. Once it comes to a gentle boil, reduce the heat, partially cover, and cook for 25 minutes, or until the chicken is tender and the yam is soft.

5. 5

   Meanwhile, make the rice. In a medium saucepan, melt the butter over medium heat. Add the green part of the scallions and sauté for 1 minute. Add the white rice, water, and the remaining 2 g (1/4 tsp) salt. Once boiling, reduce the heat to low, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes before fluffing.

6. 6

   When the coconut stew has thickened and the yam is cooked, add the fresh cilantro and lime juice. Cook for 2 more minutes to blend the flavors and adjust salt if needed.

7. 7

   Serve the Colombian chicken coconut stew hot with the scallion rice. If you want to keep it warm before serving, keep it covered over low heat, without exceeding 160°F (70°C).