Colombian Chicken Stew with Baby Yellow Potatoes, Chayote and Mint

Instructions

1. 1

   1. Season the chicken thighs with 1 teaspoon of the salt, black pepper, ground cumin, and annatto powder. Let them rest for 10 minutes while you prepare the vegetables.

2. 2

   2. Heat a wide pot or Dutch oven over medium heat. Add the vegetable oil and brown the chicken thighs skin-side down for 4 to 5 minutes, then turn and brown for 3 more minutes. Remove and set aside.

3. 3

   3. In the same pot, add the scallions, garlic, tomato, and red bell pepper. Cook for 6 to 8 minutes, stirring, until a thick hogao forms. Stir in the dried oregano and the remaining salt.

4. 4

   4. Return the chicken to the pot along with any juices it released. Add the baby yellow potatoes and chayote, gently mixing to coat them with the hogao.

5. 5

   5. Pour in the hot water or chicken stock and bring to a gentle boil. Once it starts bubbling, lower the heat, cover the pot, and cook for 35 minutes, until the chicken is very tender and the potatoes are fully cooked.

6. 6

   6. Uncover and lightly mash 4 or 5 potatoes against the side of the pot to naturally thicken the broth. Cook 5 more minutes to bring the texture together.

7. 7

   7. Add the fresh cilantro, fresh mint, and lime juice. Cook 2 more minutes so the herbs perfume the stew without losing their freshness.

8. 8

   8. Taste and adjust salt if needed. Serve very hot. If you want to keep it warm before serving, you may leave the covered pot in a 200 °F / 95 °C oven for up to 10 minutes.