Colombian Chicken Stew with Creole Potatoes, Corn and Mint

Name: Colombian Chicken Stew with Creole Potatoes, Corn and Mint
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Cuisine: Colombiana
Ingredients: 1.75 lb bone-in, skin-on chicken thighs; 1.1 lb creole potatoes; 2 ears fresh corn on the cob; 10.5 oz ripe tomatoes; 4 oz scallions; 3.5 oz red bell pepper; 4 cloves garlic; 0.5 oz fresh cilantro; 2 tbsp fresh mint; 2 cups chicken broth; 1 tsp annatto powder; 3/4 tsp ground cumin; 1/2 tsp dried oregano; 2 tbsp lime juice; 2 tbsp vegetable oil; 1 1/4 tsp salt; 1/2 tsp black pepper

An original and comforting Colombian-style stew made with browned chicken, creole potatoes, sweet corn, ripe tomatoes, scallions, and a fresh touch of mint. It is gently simmered in a short broth with cumin and annatto until juicy and fragrant, perfect as a family-style main course.

20 minPrep

55 minCook

75 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

800 g bone-in, skin-on chicken thighs (partidos si son muy large)
500 g creole potatoes (lavadas and whole si son small)
2 units fresh corn on the cob (cut en 3 trozos each a)
300 g ripe tomatoes (chopped)
120 g scallions (chopped)
100 g red bell pepper (in strips finas)
12 g garlic (machacado)
15 g fresh cilantro (chopped)
8 g fresh mint (chopped gruesa)
500 ml chicken broth (low sodium if possible)
3 g annatto powder
2 g ground cumin
1 g dried oregano
30 ml lime juice
30 ml vegetable oil
8 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

465 kcal

Calories

31 g

Protein

24 g

Carbs

27 g

Fat

4 g

Fiber

20 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 salt, black pepper, ground cumin, and lime juice. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. In a wide pot or Dutch oven with a lid, heat the vegetable oil over medium heat. Brown the chicken skin-side down for 4 to 5 minutes, then on the other side for 3 more minutes until nicely colored. Remove and set aside.
3
3. In the same pot, add the scallions, tomatoes, red bell pepper, garlic, and annatto powder. Cook over medium heat for 6 to 8 minutes, stirring, until a juicy sofrito forms. Stir in the dried oregano and half of the fresh cilantro.
4
4. Return the chicken to the pot along with the chicken broth. Add the creole potatoes and the corn pieces. Add the remaining salt and stir gently.
5
5. Once it comes to a boil, reduce to medium-low heat, cover, and cook for 35 minutes, shaking the pot occasionally so the creole potatoes do not stick. If you prefer to finish it in the oven, transfer the oven-safe pot and bake covered at 350°F / 175°C for the same 35 minutes.
6
6. Uncover and check that the chicken is fully cooked, the creole potatoes are tender, and the corn is soft. Cook uncovered for 5 more minutes so the sauce thickens slightly.
7
7. Turn off the heat and add the fresh mint and the remaining fresh cilantro. Adjust salt if needed.
8
8. Serve the stew piping hot, dividing the chicken, creole potatoes, corn, and plenty of sauce among the plates.

Chef tips

For a thicker sauce, mash 2 or 3 creole potatoes directly into the pot at the end of cooking. If you can find free-range chicken, the flavor will be deeper, though it may need 10 to 15 extra minutes of cooking.

Substitutions

You can replace creole potatoes with small yellow potatoes. The mint may be swapped for a small amount of guascas or extra cilantro if you prefer a more classic profile. If chonto tomatoes are unavailable, use ripe plum tomatoes.

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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