Colombian-Style Chicken Stew

🥘 Ingredients

• Fry Seasoning
  2 tbsp
• butter
  2 tbsp
• cilantro
  1 oz
• cooking oil
  1 tbsp
• cumin
  1 tsp
• diced chicken thighs
  20 oz
• garlic
  4 clove
• green bell pepper
  2 unit
• jasmine rice
  1.5 c
• pepper
• potatoes
  24 oz
• salt
• tomato
  4 unit
• yellow onion
  2 unit

🍳 Cookware

• small pot
• large pot

1. 

   1

   Wash and dry all produce. Halve, peel, and dice yellow onion into 1/4-inch pieces. Core and dice green bell pepper into 1/2-inch pieces. Peel and mince or grate garlic . Dice tomato into 1/2-inch pieces. Dice potatoes into 1-inch pieces. Roughly chop cilantro .

   yellow onion: 2 unit, green bell pepper: 2 unit, garlic: 4 clove, tomato: 4 unit, potatoes: 24 oz, cilantro: 1 oz
2. 

   2

   In a small pot , combine jasmine rice , 1 1/4 cups water (2 1/4 cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15–18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, salt
3. 

   3

   peals and_instructions. Heat cooking oil in a large pot over medium-high heat. Add the onion and bell pepper; cook, stirring gently, until softened, 4-6 minutes. Add garlic and more tomatoes; season with pepper and additional salt. Cook, stirring occasionally, until garlic is fragrant and tomatoes are slightly softened, 1-2 minutes more.

   cooking oil: 1 tbsp, pepper
4. 

   4

   Meanwhile, open the package of diced chicken thighs and drain off any excess liquid. Add chicken and potatoes to the pot with the veggies. Season with Fry Seasoning , half of the cumin (all for 4 servings), salt, and pepper; stir to combine.

   diced chicken thighs: 20 oz, Fry Seasoning: 2 tbsp, cumin: 1 tsp
5. 

   5

   To the same pot, add the chicken stock concentrates and 2 1/2 cups water (4 1/2 cups for 4 servings); stir to combine. Increase heat to high and bring the stew to a boil. Cook, stirring occasionally, until chicken is cooked through and potatoes are fork-tender, 15-18 minutes.
6. 

   6

   Fluff rice with a fork and stir in butter (1 tablespoon for 2 servings; 2 tablespoons for 4 servings). Divide the rice and the stew between shallow bowls. Garnish with cilantro and serve. TIP: For a traditional presentation, spray the insides of two small bowls with nonstick cooking spray (or lightly rub them with oil), then pack with rice. Carefully invert into shallow bowls, then lifestyle away the small bowls. Ladle the stew around the rice, garnish with cilantro, and serve.

   butter: 2 tbsp
7. 7

   Chicken is fully cooked when internal temperature reaches 165 degrees Fahrenheit.