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Name: Columbian Chicken Stew
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: not set
Ingredients: FOR THE SAUCE; 2 medium tomatoes coarsely chopped; 1/4 white onion chopped; 2 garlic cloves finely chopped; 1 chicken bouillon; 1 envelope Sazon Goya with Achiote; 1/2 cup water; FOR THE STEW; 4 chicken legs; 4 chicken thighs; 1 tablespoon olive oil; 4 medium russet potatoes cut into quarters; 4 yuca; 2 cups water; 2 cubes colombian alinos; Salt & pepper; cilantro chopped

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INGREDIENTS

FOR THE SAUCE
2 medium tomatoes ; coarsely chopped
1/4 white onion ; chopped
2 garlic cloves ; finely chopped
1 chicken bouillon
1 envelope Sazon Goya with Achiote
1/2 cup water
FOR THE STEW
4 chicken legs
4 chicken thighs
1 tablespoon olive oil
4 medium russet potatoes ; cut into quarters
4 yuca
2 cups water
2 cubes colombian alinos
Salt & pepper
cilantro ; chopped

INSTRUCTIONS

1. Put all of the ingredients for the sauce in a blender and blend until smooth, then set aside.

2. Season chicken with salt and pepper, skin side first.

3. Heat oil in a large pot or dutch oven at medium high heat. Add chicken skin side down and season again on the opposite side. Brown for about 4-5 minutes on each side.

4. Add potatoes, cassava, tomato sauce, water and aliños and stir well. Bring to a boil, cover, lower heat to medium low and cook for 30-35 minutes or until potatoes and cassava are cooked through.

5. Once cooked, taste for seasoning and add more salt if needed. Garnish with chopped cilantro and serve with white rice and avocado.

NOTES

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Columbian Chicken Stew

FOR THE SAUCE
2 medium tomatoes coarsely chopped
1/4 white onion chopped
2 garlic cloves finely chopped
1 chicken bouillon
1 envelope Sazon Goya with Achiote
1/2 cup water
 FOR THE STEW
4 chicken legs
4 chicken thighs
1 tablespoon olive oil
4 medium russet potatoes cut into quarters
4 yuca
2 cups water
2 cubes colombian alinos
 Salt & pepper
 cilantro chopped

1. Put all of the ingredients for the sauce in a blender and blend until smooth, then set aside.
2. Season chicken with salt and pepper, skin side first.
3. Heat oil in a large pot or dutch oven at medium high heat. Add chicken skin side down and season again on the opposite side. Brown for about 4-5 minutes on each side.
4. Add potatoes, cassava, tomato sauce, water and aliños and stir well. Bring to a boil, cover, lower heat to medium low and cook for 30-35 minutes or until potatoes and cassava are cooked through.
5. Once cooked, taste for seasoning and add more salt if needed. Garnish with chopped cilantro and serve with white rice and avocado.

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Nutrition

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Serving Size: 1 Serving (775g)
Recipe Makes: 4 Servings

Calories: 812
Calories from Fat: 275 (34%)

Amt Per Serving		% DV

	Total Fat 30.6g	41 %
	Saturated Fat 8.5g	42 %
	Monounsaturated Fat 12.6g
	Polyunsanturated Fat 6.7g
Cholesterol 186.5mg		57 %
Sodium 541.4mg		19 %
Potassium 2464.6mg		65 %
Total Carbohydrate 86.1g		25 %
	Dietary Fiber 8.1g	32 %
	Sugars, other 78.1g
Protein 50.8g		73 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 812

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