The result is a great dish that makes you want to go for seconds and it still leaves you wanting more. =)
For the Sauce:
2 medium tomatoes, coarsely chopped
¼ white onion, coarsely chopped
2 cloves garlic, finely chopped
1 chicken bouillon
1 envelope Sazón Goya with Achiote (annatto) or Azafrán (saffron)
½ cup water
For the Stew:
8 pieces of chicken (4 legs and 4 thighs)
1 tablespoon olive oil
4 medium Russet potatoes, cut into quarters
4 medium pieces of cassava (yuca)
2 cups water (or more if needed)
2 cubes of Colombian aliños
Salt and pepper to taste
Chopped cilantro to taste (for garnish)
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.
🍴😋👌 #FOOD! ❤️🙏
On YouTube →
Colombian Chicken Stew Recipe – How To Make A Col…: http://youtu.be/FtSgLr9kXiA