Before the Colombian food police come after me, let me say that I am a United States citizen, born in Miami, Florida. My mom’s family is from Colombia and this is my interpretation of a Colombian chicken stew. 😀
My mom was born in a small municipality called Cienaga, Colombia – but I have family in Bogota as well. I have visited numerous times as a child and I have been to Cienaga, Baranquilla, Santa Marta and Bogota. I had traditional Colombian Chicken stews as a child – but I couldn’t remember, so I called my grandmother and she told me this would suffice! 😛
You will LOVE this recipe! I will go as far to say that I think those people who don’t like cilantro, might still really love this dish. It is just packed with so much flavor and a stew is really comforting. The potatoes soak up all that delicious chicken flavor and broth, so they melt in your mouth. Traditionally, it can be served with white rice as well – but obviously not necessary since the potatoes are your starch.
Please tag me on social media @thekoshertomato if you make this!!
Ingredients
- 8 leg quarters, cut in half (16 pieces total)
- 2 teaspoons kosher salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1-2 Tablespoons oil, for browning
- 2 cups sofrito
- 7 yukon gold potatoes, large dice
- 2 cups low sodium chicken broth
- Approximately 1 quart cold water (enough to cover everything)
For the Sofrito (makes 1 1/4 quart)
- 1 Spanish onion
- 1 red pepper
- 1 green pepper
- 4 garlic cloves
- 2 tomatoes
- 1/2 bunch cilantro (tops cut off from stems)
- Extra cilantro or parsley, for garnish (if desired)
- 1/4 lime, for serving
Instructions
- Make the salsa by combining all ingredients in a food processor or blender until smooth. Reserve 2 cups for this recipe. The rest can be saved up to a week in your fridge or store some in your freezer for later use)
- Season the chicken liberally with all the seasonings on both sides. In a large pan with low sides, sear the chicken on both sides until they are golden brown. (Most likely you will have to work in batches to brown the chicken properly. Do not overcrowd the pan or your chicken will steam and you will not render the fat)
- When all the chicken has been browned, transfer it to a pot with tall sides, and make sure to add any juices and drain excess fat, and use a little water to scrape up any bits (called fond) left behind on your pan.
- Top with sofrito, potatoes, chicken broth and water - bring to a boil and then lower the heat to simmer for approximately 35-40 minutes.
- The broth will be rich in flavor and the chicken is fully cooked and tender.
- To serve, add chicken and potatoes to the plate and pour the broth over everything. Garnish with a wedge of lime and cilantro (or parsley) if desired.
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