One-Pot COLOMBIAN-INSPIRED CHICKEN STEW (gluten-free)
This chicken stew looks like an all day slow-cooker dish, but it only takes about 45 minutes on the stove. Easy, hearty, one-pot, and ready in under an hour... I'd call that Soup-er!🤣
That sauce!...TOTALLY addictively slurpable. Warm-spicy (not 'burn your face off') and warm-your-soul brothy. Drinking that sauce would have been enough for me... by why stop there?
One-Pot COLOMBIAN-INSPIRED CHICKEN STEW (Gluten-free, soy-free, grain-free)
2 tablespoon avocado oil
1 onion, chopped
1 whole chicken cut into 8 pieces
4 garlic cloves, minced
3 medium tomatoes, chopped
2 T Sazon seasoning
2 tsp cumin powder
Salt and pepper to taste
1 pound fingerling potatoes, halved
1 pint button mushrooms, halved
2 carrots, peeled and cut into 1 inch chunks
2 cups chicken broth
¼ cup cilantro, chopped, for garnishing
Avocado for serving, optional
✔️ In a Dutch oven or large pot, heat the oil over medium heat.
✔️ Add the onion and and sauté until slightly softened, about 3 minutes.
✔️ In the meantime, debone and cut the chicken breasts into ~1 inch chunks and set aside.
✔️ To the pot, add the garlic, tomatoes and a bit of salt and pepper. Sauté for 5 minutes.
✔️ Add the bone-in chicken pieces (not the white meat chunks), Sazon, and cumin. Cook until lightly browned on all sides, about 4 minutes.
✔️ Add the potatoes, mushrooms, carrots, chicken breast chunks, and chicken broth.
✔️ Bring the stew just to a boil, reduce the heat to medium-low/low, partially cover, and simmer for ~30 minutes or until potatoes are tender. Add salt and pepper, if needed.
✔️ Sprinkle with fresh cilantro.
✔️ Serve with avocado and rice or cauliflower rice. (I like cilantro-cauliflower rice!)
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