Colombian Chicken Stew with Arracacha, Sweet Corn and Mint Hogao

Instructions

1. 1

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

2. 2

   Heat a wide pot or Dutch oven over medium-high heat. Add the vegetable oil and achiote. Brown the chicken skin-side down for 4 to 5 minutes, then 3 minutes on the other side, until nicely colored. Remove and set aside.

3. 3

   In the same pot, reduce to medium heat and add the scallions, tomato, garlic, and red bell pepper. Cook for 6 to 8 minutes, stirring, until a thick hogao forms.

4. 4

   Stir in half of the mint and half of the cilantro. Cook 1 more minute to perfume the hogao.

5. 5

   Return the chicken to the pot with any juices. Add the arracacha, baby yellow potatoes, sweet corn, hot stock, bay leaves, and the remaining salt. Stir gently.

6. 6

   Once it comes to a boil, reduce to medium-low heat, partially cover, and cook for 30 minutes, until the chicken is tender and the arracacha and potatoes are soft but not falling apart.

7. 7

   Uncover and cook 8 to 10 minutes more so the broth reduces slightly and becomes rich and spoonable, like a Colombian sudado. If you want to hold the stew warm before serving, keep the pot covered at 160 °F / 70 °C for a few minutes.

8. 8

   Turn off the heat and add the lime juice, the remaining cilantro, and the remaining mint. Adjust salt if needed.

9. 9

   Serve the stew very hot with sliced avocado on top or on the side.