This easy one-pot Colombian Chicken Stew will satisfy your comfort food cravings. Chicken drumsticks, bell pepper, onions, and potatoes, are simmered in a flavorful broth to tenderness in just minutes.
In a Dutch oven, a large non-stick pot, or cast-iron skillet, heat the 1 tablespoon oil over medium heat. Add ½ cup chopped red pepper and one chopped onion; sauté until onions are translucent, about 3-4 minutes.
Add 8 skinless chicken drumsticks, 2 minced garlic cloves, 3 chopped tomatoes, and season with ¼ teaspoon of each salt and pepper. Cook until lightly browned, often stirring, about 4 minutes.
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.
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Notes
This Colombian Chicken Stew will be perfectly cooked and delicious after 30 minutes. Still, you can cook it for up to 90 minutes - a 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 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.
You can also cook this chicken stew 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 at 375 F 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.