Colombian Chicken Stew with Coconut, Cassava, and Sweet Corn

Instructions

1. 1

   Season the chicken thighs with 1 teaspoon of salt, black pepper, cumin, annatto or paprika, and lime juice. Add half of the minced garlic and mix well. Let rest for 15 minutes in the refrigerator.

2. 2

   Heat a large pot or Dutch oven over medium-high heat. Add the vegetable oil and brown the chicken skin-side down for 4 to 5 minutes per side, until deeply golden. Remove and set aside.

3. 3

   In the same pot, reduce to medium heat and make a quick hogao with half of the scallions, half of the white onion, the tomatoes, half of the red bell pepper, and the remaining garlic. Cook for 8 minutes, stirring, until the tomatoes break down. Add the oregano and 1/2 teaspoon salt.

4. 4

   Return the chicken to the pot along with the coconut milk and hot chicken broth or water. Once it comes to a gentle boil, reduce the heat, cover, and cook for 15 minutes.

5. 5

   Add the cassava, baby yellow potatoes, and corn pieces. Cover again and cook over medium-low heat for 20 minutes, until the cassava and potatoes are almost tender.

6. 6

   Add the remaining scallions, remaining white onion, and remaining red bell pepper for freshness and texture. Cook 10 minutes more, until the chicken is fully cooked and reaches a minimum internal temperature of 165°F and 74°C, and the vegetables are tender.

7. 7

   Turn off the heat and stir in half of the chopped fresh cilantro. Adjust salt if needed. Let rest, covered, for 5 minutes so the sauce can settle.

8. 8

   Serve hot, spooning the coconut-hogao sauce over each portion, and finish with the remaining fresh cilantro on top.