Colombian Chicken Stew with Arracacha, Tree Tomato, and Tender Peas

Name: Colombian Chicken Stew with Arracacha, Tree Tomato, and Tender Peas
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Colombiana
Ingredients: 1.75 lb bone-in, skin-on chicken thighs; 14 oz arracacha; 10.5 oz yellow creamer potatoes; 1 cup green peas; 2 medium tree tomato; 1 large ripe tomato; 1 cup scallions; 4 cloves garlic; 0.5 cup fresh cilantro; 1 tsp ground cumin; 1 tsp ground annatto; 0.5 tsp dried oregano; 3 cups chicken broth; 2 tbsp vegetable oil; 1 tbsp lime juice; 1.5 tsp salt; 0.5 tsp black pepper

An original Colombian-inspired stew that brings together seared chicken, creamy arracacha, yellow potatoes, tender peas, and a light sauce of tree tomato, scallions, and cilantro. The result is a homey, fragrant, comforting dish with a balance of gentle sweetness, fruity acidity, and classic Creole depth.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

800 g bone-in, skin-on chicken thighs (secados with papel)
400 g arracacha (pelada and en trozos medium)
300 g yellow creamer potatoes (whole or partidas a the mitad si son large)
150 g green peas (fresh or congelada)
240 g tree tomato (pelado and chopped)
180 g ripe tomato (chopped fino)
120 g scallions (chopped fina)
12 g garlic (chopped or majado)
20 g fresh cilantro (chopped, divided)
2 g ground cumin
2 g ground annatto
1 g dried oregano
700 ml chicken broth (low sodium)
30 ml vegetable oil
15 ml lime juice
8 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

395 kcal

Calories

29 g

Protein

24 g

Carbs

19 g

Fat

5 g

Fiber

19 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

No declared allergens

Instructions

1
1. Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, cumin, annatto, and lime juice. Let them rest for 15 minutes while you prepare the vegetables.
2
2. Heat a wide pot or Dutch oven over medium-high heat with the oil. 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. In the same pot, reduce to medium heat and add the scallions and garlic. Cook for 2 minutes, stirring, until softened but not browned.
4
4. Add the ripe tomato, tree tomato, and oregano. Cook for 6 to 8 minutes, lightly crushing the tomatoes with a spoon to create a juicy base.
5
5. Stir in the arracacha, yellow potatoes, and half of the cilantro. Mix well so everything is coated with the sauce.
6
6. Return the chicken to the pot and add the chicken broth. The liquid should nearly cover the ingredients; add a little more water if needed. Once it reaches a gentle boil, reduce to low heat.
7
7. Cover and cook the stew for 30 minutes at a very gentle simmer, until the arracacha and potatoes start to soften and the chicken is tender.
8
8. Add the peas and cook uncovered for 8 to 10 minutes more, until the sauce thickens slightly and the vegetables are cooked through but still hold their shape. Adjust with the remaining 4 g (3/4 tsp) salt if needed.
9
9. Turn off the heat and add the remaining cilantro. Let the stew rest for 5 minutes before serving so the broth can settle.
10
10. Serve hot. If you want to keep the dish warm before bringing it to the table, hold it covered in a 200°F (95°C) oven for up to 15 minutes.

Chef tips

To peel tree tomatoes easily, score them lightly, blanch for 30 seconds in boiling water, then transfer to cold water. For a thicker sauce, mash a few pieces of arracacha at the end of cooking.

Substitutions

You can replace arracacha with more yellow potatoes if unavailable, though the dish will lose some of its distinctive flavor. Green peas may be substituted with chopped green beans. Tree tomato can be swapped for regular tomato plus a little extra lime juice, although the flavor will be less fruity.

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
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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