I have posted this before on my Facebook page, but i wanted to share here as well.
This is a dish i make often, and the smells and flavors always bring me back to my childhood.
I found this particular recipe on MyColombianRecipes.com, which is a really awesome website with many authentic Colombian recipes as well as other types of recipes as well. I have tried several off this site and all have turned out delicious.
You will find the recipe below, including my variations.
I use a little bit more of everything and compensate when i don't have the exact version of something the recipe calls for, like using Russets instead of Yellow potatoes at times, for example.
If you would like to view the original recipe and site click here.
INGREDIENTS
(4 SERVINGS) (If you use my variations it will make about 6-8 servings instead)
8 Chicken drumsticks or thighs, without the skin (While the drumsticks add more flavor, i prefer white meat so i do 2 bone in chicken breasts and i will also include a few drumsticks or a couple of thighs)
1 tablespoon vegetable oil
½ cup chopped onion (I use a whole onion)
DIRECTIONS
1. In a large pot, heat the vegetable oil over medium heat. Add the onion and red pepper and sauté until onions are translucent, about 3 minutes. Then add the tomatoes, garlic, salt and ground pepper and sauté for 5 more minutes.
2. Add the chicken, water, chicken bouillon, sazon Goya and cumin powder. Cover and cook for 25 minutes, stirring occasionally.
3. Add the potatoes and cilantro and cook for an additional 30 minutes or until the potatoes are tender.
4. Serve over white rice.
¼ cup chopped red bell pepper (I use the entire pepper and will also use green most of the time. Red makes this dish prettier but for whatever reason red bell peppers are also much more expensive)
1 minced garlic clove (I use 2 -3)
1 minced garlic clove (I use 2 -3)
2 cup chopped tomato (If i don't have enough fresh tomatoes around, i use a large can of petite diced tomatoes. Its easier and less expensive as well. ALSO- IF YOU WOULD LIKE A SPICIER VERSION USE A FEW CANS OF ROTEL INSTEAD)
1 chicken bouillon (I use 2)
1 tablespoon sazon goya with azafran (I use 2 tablespoons of this. You can find this seasoning in your "Latin" section of your supermarket. make sure its the kind WITH azafran )
1 chicken bouillon (I use 2)
1 tablespoon sazon goya with azafran (I use 2 tablespoons of this. You can find this seasoning in your "Latin" section of your supermarket. make sure its the kind WITH azafran )
¼ teaspoon cumin powder (i use a little more, i eyeball it)
¼ cup chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
8 small yellow potatoes, peeled and cut in half ( I love love love me some potatoes so i will always add a couple more than the recipe calls for. Also, if you don't have yellow potatoes or they are too expensive -they can be pricey sometimes- so I will often use good ol russets instead)
3 cups water (We like ours with lots of broth, so i use more water, about 6 cups. This is also necessary if you plan on using bone in chicken breasts and extra potatoes like me since adding those items take up more space in your pot)
¼ cup chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
8 small yellow potatoes, peeled and cut in half ( I love love love me some potatoes so i will always add a couple more than the recipe calls for. Also, if you don't have yellow potatoes or they are too expensive -they can be pricey sometimes- so I will often use good ol russets instead)
3 cups water (We like ours with lots of broth, so i use more water, about 6 cups. This is also necessary if you plan on using bone in chicken breasts and extra potatoes like me since adding those items take up more space in your pot)
White Rice (We will sometimes use yellow rice)
DIRECTIONS
1. In a large pot, heat the vegetable oil over medium heat. Add the onion and red pepper and sauté until onions are translucent, about 3 minutes. Then add the tomatoes, garlic, salt and ground pepper and sauté for 5 more minutes.
2. Add the chicken, water, chicken bouillon, sazon Goya and cumin powder. Cover and cook for 25 minutes, stirring occasionally.
3. Add the potatoes and cilantro and cook for an additional 30 minutes or until the potatoes are tender.
4. Serve over white rice.
I hope you try this recipe, i know you will love it.
Let me know what you think!
Love and light,
A
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