Читать книгу The Healthy Teen Cookbook - Remmi Smith - Страница 43

Sudado de Pollo (Colombian Chicken Stew)

Prep time: 20 minutes • Cook time: 1 hour

Ingredients:

2 Tbsp. olive oil

6 chicken thighs (boneless and skinless)

1 medium onion (large dice)

½ cup carrots (1” slices)

½ tsp. garlic (minced)

1 large tomato (large dice)

½ tsp. garlic powder

1 tsp. cumin

Pinch of saffron

1½ Tbsp. cilantro (finely chopped)

½ cup Yukon Gold potatoes (skins left on; quartered)

2 cups chicken broth

Directions:

Prepare all of the ingredients as specified in the ingredients list. To a large pan at high heat, add oil, then brown the chicken on both sides. Once the chicken has been browned, add onion, carrots, and garlic. Sauté for about 3 minutes. Add the tomato, garlic powder, cumin, saffron, cilantro, and potatoes. Pour in the chicken broth, adding more if necessary to cover all vegetables and chicken. Bring to a boil, then lower heat to simmer for about 40-45 minutes or until vegetables are tender and chicken is cooked through. Serve and enjoy!

Remmi Notes: This classic Colombian dish has such bold flavors! It is very important to develop the sauce really well, because that’s where all the flavors really are. If you don’t have saffron, you can substitute about a ¼ tsp. of turmeric, which doesn’t give you the flavor of the saffron, but does give you the color! This warm dish is one of my favorites on cold, rainy days because it warms your stomach. It is best served over white rice, so the rice can soak up the broth and all of the delicious flavor!