Colombian-Style Chicken Stew

🥘 Ingredients

• butter
  1 tbsp
• chicken stock concentrate
  2 cubes
• cilantro
  1 bunch
• cooking oil
  1 tbsp
• cumin
  1 tsp
• diced chicken thighs
  12 oz
• fry seasoning
  1 pkg
• garlic
  1 clove
• green bell pepper
  1
• jasmine rice
  ½ cup
• potatoes
  2
• tomato
  1
• yellow onion
  1

🍳 Cookware

• small pot
• large pot

1. 

   1

   Wash and dry all produce. Halve, peel, and dice yellow onion into ¼-inch pieces. Core and dice green bell pepper into ½-inch pieces. Peel and mince or grate garlic . Dice tomato into ½-inch pieces. Dice potatoes into 1-inch pieces. Roughly chop cilantro .

   yellow onion: 1, green bell pepper: 1, garlic: 1 clove, tomato: 1, potatoes: 2, cilantro: 1 bunch
2. 

   2

   In a small pot , combine jasmine rice , 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ½ cup
3. 

   3

   Heat a drizzle of cooking oil in a large pot over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until softened ⏱️ 4 minutes . Add garlic and tomatoes; season with salt and pepper. Cook, stirring occasionally, until garlic is fragrant and tomatoes are slightly softened ⏱️ 1 minutes .

   cooking oil: 1 tbsp
4. 

   4

   Meanwhile, drain any excess liquid from the chicken. Add diced chicken thighs and potatoes to pot with veggies. Season with fry seasoning , half the cumin , salt, and pepper; stir to combine.

   diced chicken thighs: 12 oz, fry seasoning: 1 pkg, cumin: 1 tsp
5. 

   5

   To same pot, add chicken stock concentrate and 2½ cups water; stir to combine. Increase heat to high and bring stew to a boil. Cook, stirring occasionally, until chicken is cooked through and potatoes are fork-tender ⏱️ 15 minutes .

   chicken stock concentrate: 2 cubes
6. 

   6

   Fluff rice with a fork and stir in 1 tbsp butter . Divide rice and stew between shallow bowls. Garnish with cilantro and serve.

   butter: 1 tbsp