Colombian Chicken Stew with Chayote, Cilantro Hogao, and Golden Yuca Arepitas

Name: Colombian Chicken Stew with Chayote, Cilantro Hogao, and Golden Yuca Arepitas
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Colombiana
Ingredients: 28 oz bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 4 cloves garlic; 1 cup scallions; 2 cups ripe tomato; 1 cup fresh cilantro; 1/2 tsp annatto powder; 3 tbsp vegetable oil; 12 oz chayote; 14 oz baby yellow potatoes; 2 cups chicken broth; 1.1 lb cooked yuca; 3 oz queso costeño; 1/2 cup pre-cooked cornmeal; 1 1/2 tbsp melted butter; 2 tbsp warm water; 2 tbsp lime

An original dish inspired by Colombian home cooking: chicken thighs gently simmered in a light stew with chayote, baby yellow potatoes, tomato, and cumin, finished with a fresh cilantro hogao and served with golden griddled yuca arepitas.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

800 g bone-in, skin-on chicken thighs (approx. 4 pieces)
8 g salt (divided)
2 g black pepper (freshly ground)
3 g ground cumin (divided)
12 g garlic (chopped)
120 g scallions (chopped, parte blanca and verde separadas)
300 g ripe tomato (pelado and chopped)
30 g fresh cilantro (chopped)
2 g annatto powder (optional pero recomendado)
45 ml vegetable oil (divided)
350 g chayote (pelada and cut diced medium)
400 g baby yellow potatoes (whole si son small, or en mitades)
500 ml chicken broth (low sodium)
500 g cooked yuca (without fibra central, machacada)
80 g queso costeño (desmoronado finely)
60 g pre-cooked cornmeal (amarilla or blanca)
20 g melted butter (for the dough of the arepitas)
30 ml warm water (solo si the dough lo necesita)
30 ml lime (juice fresh)

Nutrition facts

per serving

612 kcal

Calories

31 g

Protein

38 g

Carbs

38 g

Fat

5 g

Fiber

33 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, 2 g (1/2 tsp) cumin, and half of the chopped garlic. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. In a wide pot, heat 30 ml (2 tbsp) vegetable oil over medium heat. Brown the chicken skin-side down for 5 to 6 minutes, then 3 more minutes on the other side until nicely colored. Remove and set aside.
3
3. In the same pot, add the white part of the scallions, half of the chopped tomato, and the annatto powder. Cook for 4 minutes, stirring. Add the chayote, baby yellow potatoes, and the remaining cumin; stir well to coat the vegetables.
4
4. Return the chicken to the pot and pour in the chicken broth. Once it comes to a gentle boil, reduce to medium-low heat, cover, and cook for 30 minutes, until the chicken is tender and the potatoes are cooked through. Adjust with 2 g (1/4 tsp) salt if needed.
5
5. Meanwhile, make the cilantro hogao: in a small skillet, heat 15 ml (1 tbsp) vegetable oil over medium heat. Add the remaining garlic, the green part of the scallions, and the remaining tomato. Cook for 4 to 5 minutes until a rustic sauce forms. Stir in the fresh cilantro and lime juice, cook 1 more minute, then turn off the heat. Set aside.
6
6. For the arepitas, combine the mashed cooked yuca, queso costeño, pre-cooked cornmeal, melted butter, and the remaining 2 g (1/4 tsp) salt in a bowl. If the dough feels too dry, add the warm water little by little. Shape into 8 small arepitas about 1/2 inch thick.
7
7. Heat a griddle or nonstick skillet over medium heat and cook the arepitas for 4 to 5 minutes per side, until firm and golden-crusted. If you prefer to finish them in the oven, place them on a tray and bake at 200 °C / 400 °F for 10 minutes after lightly browning them.
8
8. Uncover the stew and cook 5 more minutes so the broth thickens slightly. Taste and adjust salt. Serve each portion with one chicken thigh, chayote, potatoes, plenty of broth, and a spoonful of cilantro hogao over the top.
9
9. Serve the hot stew with 2 golden yuca arepitas per person.

Chef tips

For a more home-style flavor, let the seasoned chicken rest for 30 minutes before browning. If the yuca is very moist, add 1 to 2 extra tablespoons of cornmeal so the arepitas hold their shape.

Substitutions

You can replace chayote with firm zucchini, baby yellow potatoes with small Yukon Gold potatoes, and queso costeño with mild feta or salty fresh cheese. For a dairy-free version, omit the cheese and butter and add 1 extra tablespoon of oil to the dough.

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
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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