Colombian chicken stew in peanut and sweet pepper cream with cilantro rice and roasted ripe plantain

Colombian Food

Intermediate

Colombian chicken stew in peanut and sweet pepper cream with cilantro rice and roasted ripe plantain

Name: Colombian chicken stew in peanut and sweet pepper cream with cilantro rice and roasted ripe plantain
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: colombiana
Ingredients: 1.75 lb bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 2 tbsp vegetable oil; 1 cup scallions; 4 cloves garlic; 3.5 oz sweet peppers; 1 1/2 cups tomatoes; 1/3 cup natural peanut butter; 1 1/2 cups chicken stock; 1 tbsp grated panela; 1 tbsp lime juice; 1 1/2 cups white rice; 1 1/2 cups fresh cilantro; 2 cups water; 2 large ripe plantains; 1 tbsp butter; 2 tbsp extra cilantro leaves

An original dish inspired by Colombian flavors: chicken thighs browned and then simmered in a gentle sauce of peanuts, sweet peppers, scallions, and tomato, served with green cilantro rice and roasted ripe plantain. It balances sweet, savory, and herbal notes in a comforting homemade meal.

25 minPrep

50 minCook

75 minTotal

4Servings

High Protein

Ingredients

Adjust servings

800 g bone-in, skin-on chicken thighs (secados with papel of cocina)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g ground cumin
30 ml vegetable oil (divided)
120 g scallions (chopped, parte blanca and verde separadas)
12 g garlic (chopped)
100 g sweet peppers (without semillas and chopped)
240 g tomatoes (pelado and chopped)
80 g natural peanut butter (without sugar)
360 ml chicken stock (divided)
12 g grated panela
15 ml lime juice
300 g white rice (lavado and escurrido)
35 g fresh cilantro (leaves and stalks tiernos, chopped)
480 ml water (for the arroz)
500 g ripe plantains (pelados and cut a lo largo)
14 g butter (derretida)
5 g extra cilantro leaves (for terminar)

Nutrition facts

per serving

698 kcal

Calories

35 g

Protein

58 g

Carbs

37 g

Fat

4 g

Fiber

54 g

Net carbs

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

DairyPeanuts

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Season the chicken thighs with 4 g (3/4 tsp) of the salt, the black pepper, and the ground cumin.
2
2. Heat 1 tablespoon vegetable oil in a wide skillet or shallow pot over medium-high heat. Brown the chicken thighs skin-side down for 5 to 6 minutes, then 3 minutes on the other side. Remove and set aside.
3
3. In the same skillet, add the remaining tablespoon of vegetable oil. Cook the white part of the scallions for 2 minutes. Add the garlic and sweet peppers and cook 2 minutes more. Stir in the tomatoes and cook for 5 minutes until a thick sofrito forms.
4
4. In a bowl, mix the natural peanut butter with 240 ml (1 cup) of the chicken stock, the grated panela, and the lime juice until smooth. Pour this mixture into the skillet and stir well with the sofrito.
5
5. Return the chicken to the skillet, add the remaining 120 ml (1/2 cup) chicken stock, partially cover, and simmer over medium-low heat for 25 to 30 minutes, until the chicken is very tender and the sauce has thickened. Adjust with the remaining 4 g (3/4 tsp) salt.
6
6. Meanwhile, place the white rice in a medium pot with the water, half of the chopped fresh cilantro, and the green part of the scallions. Add a pinch of salt, bring to a boil, reduce to very low heat, cover, and cook for 15 to 18 minutes until the rice is tender. Let rest for 5 minutes and fluff with a fork.
7
7. Arrange the ripe plantains on a tray, brush them with the melted butter, and roast in the preheated oven at 220 °C / 425 °F for 15 to 18 minutes, turning halfway through, until golden and caramelized.
8
8. Stir the remaining chopped fresh cilantro into the chicken sauce and cook 1 minute more to brighten the aroma without losing the color.
9
9. Serve a portion of cilantro rice with one chicken thigh and plenty of peanut and sweet pepper sauce. Add roasted ripe plantain on the side and finish with the extra cilantro leaves.

Chef tips

If you want a smoother sauce, blend the tomato, sweet pepper, and scallion sofrito before adding the peanut mixture. For deeper flavor, let the seasoned chicken rest for 20 minutes before browning.

Substitutions

You can use boneless chicken thighs instead of bone-in thighs, reducing the simmering time to 18-20 minutes. Natural peanut butter can be replaced with finely ground roasted peanuts mixed with a little stock. If sweet peppers are unavailable, use a smaller amount of mild red bell pepper.

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 image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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