Colombian Chicken Stew with Tomatoes and Cilantro

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This rustic Colombian chicken stew simmers bone-in chicken with tomatoes, scallions, and a generous handful of fresh cilantro until the broth turns flavorful and lightly thickened. Served over white rice with a side of avocado, it's the kind of comforting home-cooked meal you'll find on family tables across the country.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 24 gCarbs
• 4 gFiber
• 7 gSugar
• 38 gProtein
• 620 mgSodium
• 880 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 26 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the chicken

• 3 to 3.5 lbs bone-in, skin-on chicken thighs and drumsticks
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 2 tablespoons vegetable oil

For the stew base

• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 4 scallions, white and green parts sliced
• 3 medium Roma tomatoes, chopped (about 2 cups)
• 1 tablespoon tomato paste
• 1 1/2 cups low-sodium chicken broth
• 1 large russet potato, peeled and cut into 1-inch cubes
• 1 cup chopped fresh cilantro (loosely packed)

Directions

1. Pat the chicken pieces dry and season all over with salt, pepper, and ground cumin, rubbing the spices into the skin.
2. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Add the chicken in a single layer and brown for about 4 minutes per side until golden; transfer to a plate.
3. Pour off all but 2 tablespoons of fat from the pot, then reduce the heat to medium. Add the onion and cook for 4 to 5 minutes until softened and translucent.
4. Stir in the garlic, scallions, and tomato paste and cook for 1 minute until fragrant, then add the chopped tomatoes and a pinch of salt. Simmer for 5 to 6 minutes until the tomatoes break down into a thick sauce.
5. Pour in the chicken broth and bring to a gentle boil, scraping up any browned bits from the bottom of the pot. Return the chicken pieces and any accumulated juices to the pot, skin side up.
6. Add the potato cubes, cover, and reduce heat to low. Simmer for 25 to 30 minutes, until the chicken is cooked through and the potatoes are tender.
7. Stir in the fresh cilantro, cover, and let rest off the heat for 5 minutes so the herbs wilt into the sauce.
8. Taste and adjust salt. Serve the stew in shallow bowls over steamed white rice with sliced avocado and extra cilantro on top.
9. Squeeze fresh lime over each portion just before eating for a bright, citrusy finish.

Cook’s Notes

• Bone-in, skin-on chicken gives the broth its signature richness; boneless breast will work but loses depth.
• Fresh cilantro is non-negotiable here – dried cilantro simply won't deliver the same aromatic finish.
• Swap the potato for 1 cup of frozen yuca pieces (or 1 medium peeled yuca root cut into chunks) for a more traditional Andean version.
• For a deeper color, stir in 1/2 teaspoon ground achiote or a pinch of saffron threads with the broth.
• Leftovers keep well refrigerated for 3 days and actually taste better the next day as the flavors meld.

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