Colombian chicken stew with chayote, panela cider glaze, and cilantro rice

Name: Colombian chicken stew with chayote, panela cider glaze, and cilantro rice
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; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 1 tbsp annatto or annatto oil; 2 tbsp vegetable oil; 1 cup scallions; 4 cloves garlic; 1 1/2 cups ripe tomato; 1 cup red bell pepper; 2 tbsp grated panela; 3/4 cup apple cider; 2 cups chicken broth; 3 cups chayote; 10.5 oz baby yellow potatoes; 1 1/2 cups fresh cilantro; 1 cup long-grain white rice; 2 cups water; 1 tbsp butter; 1 tbsp lime juice

An original Colombian-style stew featuring browned chicken thighs, tender chayote, baby yellow potatoes, and a light sauce scented with panela, apple cider, and scallions. It is served with fluffy cilantro rice for a comforting, aromatic homestyle meal.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

800 g bone-in, skin-on chicken thighs (secados with papel of cocina)
8 g salt (divided, or to taste)
2 g black pepper (freshly ground)
2 g ground cumin
15 ml annatto or annatto oil
30 ml vegetable oil (divided)
100 g scallions (chopped fina, divided)
12 g garlic (chopped, divided)
240 g ripe tomato (chopped)
120 g red bell pepper (in strips finas)
25 g grated panela
180 ml apple cider (without gas)
500 ml chicken broth
400 g chayote (pelada and diced medium)
300 g baby yellow potatoes (whole or partidas a the mitad si son large)
35 g fresh cilantro (leaves and stalks tiernos, divided)
200 g long-grain white rice (enjuagado)
480 ml water (for the arroz)
14 g butter
15 ml lime juice (freshly squeezed)

Nutrition facts

per serving

541 kcal

Calories

31 g

Protein

43 g

Carbs

27 g

Fat

4 g

Fiber

39 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

Dairy

Instructions

1
1. Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, and ground cumin. Let them rest for 10 minutes while you prep the remaining ingredients.
2
2. Heat a wide pot or Dutch oven over medium heat. Add the annatto and 1 tbsp of the vegetable 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, add the scallions, half of the garlic, and the tomato. Cook for 4 minutes, scraping the bottom to release the browned bits. Add the red bell pepper and cook 2 minutes more.
4
4. Add the grated panela and stir until it melts slightly. Pour in the apple cider and cook for 2 minutes so it reduces a little.
5
5. Return the chicken to the pot. Add the chicken broth, chayote, baby yellow potatoes, and half of the cilantro. Once it comes to a boil, lower to medium-low, cover, and cook for 30 minutes, or until the chicken is tender and the potatoes are cooked through.
6
6. Meanwhile, make the rice. In a medium saucepan, heat the remaining oil with the butter over medium heat. Add the rest of the garlic and cook for 30 seconds. Stir in the rice and sauté for 1 minute.
7
7. Blend or process the remaining cilantro with the water and 1/4 tsp salt. Strain if you prefer a smoother rice. Pour this mixture over the rice, stir once, and bring to a boil.
8
8. Once the rice boils, cover the saucepan, reduce to low heat, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes before fluffing with a fork.
9
9. Uncover the stew and check the chicken for doneness; it should reach at least 165°F and 74°C in the thickest part. Adjust the salt and add the lime juice. Cook uncovered for 3 to 5 minutes more if you want a slightly more concentrated sauce.
10
10. Serve the stew hot with plenty of sauce, chayote, and baby potatoes, alongside the fluffy cilantro rice.

Chef tips

For deeper flavor, brown the chicken well without moving it too much at first. If the chayote is very tender, add it 10 minutes after the potatoes so it does not overcook.

Substitutions

You can replace baby yellow potatoes with diced Yukon gold potatoes. If you cannot find panela, use dark brown sugar. Apple cider can be replaced with unsweetened apple juice plus 1 extra tsp of lime juice.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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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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