Creole Colombian Chicken Stew with Arracacha, Corn and Tree Tomato Sauce

Name: Creole Colombian Chicken Stew with Arracacha, Corn and Tree Tomato Sauce
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Cuisine: Colombiana
Ingredients: 1.75 lb bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1 cup scallions; 1 cup white onion; 4 cloves garlic; 2 cups ripe tomato; 1 tsp ground cumin; 1 tsp ground annatto; 2 medium tree tomato; 12 oz arracacha; 14 oz creamer yellow potatoes; 2 small ears corn on the cob; 3 cups chicken broth; 1/2 cup fresh cilantro; 1 large avocado; 1 tbsp lime juice

An original and comforting Colombian-style stew made with browned chicken thighs, arracacha, creamer potatoes, and corn on the cob, gently simmered in an aromatic broth with hogao and a touch of tree tomato for brightness and mild acidity. Finished with cilantro and avocado for a deeply homey Colombian meal.

25 minPrep

60 minCook

85 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

800 g bone-in, skin-on chicken thighs (secados with papel of cocina)
8 g salt (divided)
2 g black pepper (freshly ground)
30 ml vegetable oil
80 g scallions (chopped fina)
120 g white onion (chopped diced small)
12 g garlic (chopped)
300 g ripe tomato (chopped)
2 g ground cumin
2 g ground annatto
160 g tree tomato (pelado and chopped)
350 g arracacha (pelada and cut en trozos medium)
400 g creamer yellow potatoes (whole or partidas a the mitad si son large)
300 g corn on the cob (cut en 4 trozos)
700 ml chicken broth (low sodium)
20 g fresh cilantro (chopped)
200 g avocado (in wedges for servir)
15 ml lime juice (for terminar)

Nutrition facts

per serving

512 kcal

Calories

31 g

Protein

28 g

Carbs

30 g

Fat

5 g

Fiber

23 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 on both sides with 4 g (3/4 tsp) of the salt and the black pepper.
2
2. Heat a large heavy pot or stew pot over medium-high heat for 2 minutes. Add the vegetable oil and brown the chicken for 4 to 5 minutes per side, until the skin is deeply golden. Remove and set aside.
3
3. In the same pot, reduce to medium heat and add the scallions, white onion, and garlic. Cook for 3 minutes, stirring, until softened.
4
4. Add the ripe tomato, ground cumin, ground annatto, and the remaining 4 g (3/4 tsp) salt. Cook for 6 to 8 minutes until a thick hogao forms.
5
5. Stir in the chopped tree tomato and cook 3 minutes more so it blends into the sauce.
6
6. Return the chicken to the pot along with the arracacha, creamer yellow potatoes, and corn on the cob. Pour in the chicken broth and stir gently.
7
7. Once it reaches a gentle boil, partially cover, reduce to medium-low, and cook for 35 to 40 minutes, until the chicken is tender and reaches a safe internal temperature of 165°F / 74°C, and the vegetables are soft.
8
8. Uncover and cook 5 additional minutes if you want a slightly more concentrated sauce. Adjust salt if needed.
9
9. Turn off the heat and add the fresh cilantro and lime juice. Stir gently.
10
10. Serve the stew hot with avocado wedges on top or on the side.
11
11. If you prefer to reheat it in the oven, transfer the stew to an oven-safe dish, cover, and warm at 350°F / 175°C for 15 to 20 minutes, until heated through.

Chef tips

For an even more homey flavor, let the stew rest for 10 minutes before serving; the arracacha will slightly thicken the broth. If your tree tomatoes are very tart, balance them with 1 teaspoon of grated panela or brown sugar.

Substitutions

You can replace arracacha with chunks of cassava, though the flavor will be less floral. If you cannot find tree tomato, mild passion fruit is not ideal; it is better to use 2 tablespoons of tamarillo pulp or a bit more tomato with a few extra drops of lime. Cilantro can be swapped for parsley, though it will lose some of its Colombian character.

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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