Bring the stew to a boil, reduce the heat to medium-low, partially cover, and simmer for 30 minutes or until potatoes are tender. Sprinkle with fresh cilantro and serve with avocado slices over rice.
This Colombian Chicken Stew will be perfectly cooked and delicious after 30 minutes. Still, you can cook it for up to 90 minutes - longer cooking time will result in a more concentrated and developed flavor.
You can replace the chicken broth (stock) with water and chicken bouillon.
Use boneless, skinless chicken thighs instead of drumsticks. If you prefer, keep the skin on. You can also use chicken breast, but dark meat is more flavorful.
Add more stock or water if it gets too dry. Alternatively, cook uncovered for 10-15 min longer if it's too watery.
This stew can also be cooked in a slow cooker: add all ingredients to your slow cooker and cook for 3 hours on high or 6 hours on low.
Want to make it in your IP? Check out the instructions in the post above.
You could also transfer your dish to the oven and cook on 375F for 30-45 minutes. Make sure to use a Dutch oven, cast-iron, or another oven-proof dish.
This stew is suitable for freezing.
Nutrition information is approximate and meant as a guideline only.