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Spicy Colombian chicken stew recipe

Spicy Colombian chicken stew recipe


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  • Meat and poultry
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  • Spicy chicken

Chicken thighs, potatoes, garlic and peppers are simmered in a spicy beef stock. Typically served with rice.

1 person made this

IngredientsServes: 6

  • 1 1/2 teaspoons olive oil
  • 1 large onion, sliced
  • 6 cloves garlic, chopped
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 325ml beef stock
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon curry powder
  • 1 tablespoon herb-seasoned salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground black pepper
  • 6 chicken thighs
  • 4 potatoes, peeled and quartered

MethodPrep:20min ›Cook:2hr ›Ready in:2hr20min

  1. Heat olive oil in a deep pan over high heat. Add onions and garlic; cook and stir until onions are softened, about 5 minutes. Stir in red and green peppers; cook and stir until peppers are firm but tender, 5 to 7 minutes. Mix in beef stock, cumin, curry powder, salt, garlic powder, turmeric, paprika, oregano and pepper.
  2. Submerge chicken thighs, skin side down, half way into stock mixture; stir to coat chicken. Bring to the boil; cover and reduce heat to low. Simmer for about 40 minutes.
  3. Stir potatoes into the chicken mixture until mostly submerged; check that chicken thighs are still skin side down. Bring to the boil; cover. Reduce heat; simmer until potatoes are soft and chicken is cooked through, about 1 hour.

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10 Simple Chicken Recipes

Here are 10 delicious and simple chicken recipes that have earned a spot in my meal rotation. Get inspired for dinner!

1. Chicken with Coconut Milk (Pollo con Leche de Coco) See the recipe

2. Chicken and Rice (Arroz con Pollo) See the recipe

3. Chuleta de Pollo (Colombian-Style Breaded Chicken Breast) See the recipe

4. Colombian-Style Roasted Chicken Legs (Piernas de Pollo Asadas a mi Estilo Colombiano) See the recipe

5. Pollo a la Plancha (Colombian-Style Grilled Chicken Breast) See the recipe

6. Pollo Asado ( Roasted Chicken) See the recipe

7.Chicken with Mushroom Sauce (Pollo con Salsa de Champiñones) See the recipe


Appetizers and Soups

Jupiter Images / Photodisc / Getty Images

Colombian appetizers are a flavorful and interesting way to begin a meal. Colombian empanadas are a popular appetizer and a perfect way to please all of your guests since you can fill them with chicken, beef or vegetables. Patacones, fried green plantains, have a starchy texture and sweet taste that are delicious dipped in a spicy aji sauce. Or try a crispy potato and cheese croquette called papas rellenas.

Chicken corn potato soup is a twist on Bogota's signature soup―ajiaco―which combines chicken with three kinds of potatoes. This version features chicken, sweet corn, and potatoes, an ideal soup toward the end of summer when corn is at its peak.


Ingredients for Making Doro Wot (Ethiopian Spicy Chicken Stew)

The ingredients for making this chicken stew are very simple, red onions, lots of garlic and grated ginger. That is your base for an amazing thick sauce.

You'll need a special spice called berbere.

Berbere is a spice blend used to season many Ethiopian dishes.

I used Asli Berbere to make this spicy chicken stew.


31. Creamy Pumpkin Soup

This bowl of inviting orange, creamy soup has a silky smooth texture. Get ready for the second round because it&rsquos that good.

Pumpkin soup is so easy to make when you use a canned pumpkin. Still, nothing quite beats the fresh ones.

Upgrades: Add smoky cumin, spicy ground ginger, and cayenne pepper to amp up the heat and savory flavors of your soup.

You can also drizzle some maple syrup to achieve the signature caramel-y taste.


Every Latin country has there own version of a spicy hot sauce or herby sauce like chimichurri for example, each unique and delicious. This is my mom’s recipe. She never measures when she cooks so it was a bit tricky getting her measurements right. A little goes a long way, you only need to add a few teaspoons to whatever you put this on. To save time, you can use a mini food processor.

The other night I made Dominican Beans in the Instant Pot and was reminded of this recipe. We served them over rice with steak and this aji picante sauce on top, it was delicious!

My mom always made this when she made some homemade empanadas, beans or stew. It adds brightness and a little heat to anything you’re grilling. You can chop everything up by hand or use a food processor. Adjust the heat to your taste, if you like it spicy keep the seeds from the jalapeño in. If you prefer it mild, leave them out. Adjust the salt, lime juice and cilantro to your taste. Every Colombian home does it slightly different.


Pollo Salteado (Sauteed Chicken Stir-Fry)

Disclosure of Material Connection: This is a sponsored post in collaboration with Hunt’s® and Latina Bloggers Connect. I’ve been compensated for this post via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 : “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Boy, am I excited to share this blog post with you all! This recipe is super close to my heart, because it reminds me of when I first met my darling Puerto Rican & Colombian husband, 8 years ago (wow, time sure does fly!) I’ve previously written about my love for all things Colombian, especially when it comes to the food. This is a cuisine that comforts the soul and warms the belly, thanks to the delicate balance of sweet and savory flavors and aromatic spices. Pollo Salteado (translation: Sauteed Chicken) is a dish I’ve encountered in many Colombian restaurants, and it features strips of chicken, bell pepper, onion (and sometimes french fries!) robed in a sweet and tangy tomato-based sauce. My pollo salteado recipe is inspired by my hubby’s favorite dish from our favorite Colombian restaurant here in NJ, and is a family-friendly dish that literally comes together in 15 minutes (or less!), perfect for busy weeknights.

Many authentic Hispanic dishes call for the use of tomatoes, and this dish is no exception. Fresh, natural and quality ingredients are a way of life for Latinas like me, a tradition passed down from my mother and grandmother, so Hunt’s all-natural tomato sauce is the only choice for me. All of Hunt’s® tomato products have no artificial preservatives and are 100% natural. Their tomatoes are grown in sunny California – a perfect climate for the reddest, juiciest tomatoes that provide the best ingredients for Hunt’s all-natural Tomato Sauce. Hunt’s all-natural tomato sauce is the star of this dish, and creates a velvety sauce that coats the chicken and veggies, and soaks into rice (yum!). It’s so good, I insist you go make this, like now. Just be warned, you might even find yourself licking the plate.

1 1/4 lbs boneless, skinless chicken breast, cut into strips
2 cloves of garlic, peeled and grated
1/4 cup teriyaki sauce
3 tablespoons of honey or agave
2 teaspoons of chipotle hot sauce
1 bell pepper, cut into strips
1-2 red onions, cut into half moons
1 8oz can of Hunts all-natural tomato sauce, no salt added
1 teaspoon Sazon seasoning
1/4 cup Hunt’s all-natural tomato ketchup
1 tablespoon red wine vinegar
Cooked white rice, for serving
2 green onions, chopped, for garnish

Cut the chicken into strips and place them into a gallon-sized zipper bag.

In a small bowl, combine the teriyaki sauce, garlic, honey, and hot sauce. Stir to dissolve the honey.

Pour the marinade over the chicken, then close the bag and swish the chicken around to coat it in the marinade. If you have the time, marinate the chicken overnight. If you’re pressed for time, don’t worry, you can proceed right to the next step.

When you’re ready to make the pollo salteado, heat a cast iron skillet to medium heat, then toss in the chicken, marinade and all.

Then pour in the tomato sauce, sazon, and ketchup.

Bring the mixture to a bubble, then toss in the chopped peppers and onions.

Stir the mixture to combine, then cook for 5-7 minutes, tossing frequently, until the chicken is cooked through and the veggies are tender. Finally, stir in the red wine vinegar to finish the dish.

Garnish the dish with the sliced green onion, then serve this delectable pollo salteado with some white rice and some sliced avocado for a delicious Latin meal your family will ask for again and again!


Colombian Empanadas

If you’ve never had a Colombian empanadas, they’re unlike anything else! They’re made of crunchy cornmeal dough, filled with a creamy, aromatic beef and potato filling, spiced with Latin seasonings.

I’ve never met an empanada I didn’t like. For me, Colombian empanadas are the pinnacle of Colombian food. I’ve been eating this since I was a kid, and before I even knew they were Colombian! If you’ve never had a Colombian empanadas, they’re unlike anything else. A crunchy cornmeal dough, filled with a creamy, aromatic beef and potato filling, spiced with cumin and Sazon

In my never-ending attempt to recycle leftovers, I made these with leftovers from my Ropa Vieja recipe. In my research for this recipe, I realized that my Ropa Vieja recipe uses many of the same ingredients you’d use to stew some beef or pork for this recipe. So why not use it? It was a smashing success!

Colombian empanadas are a perfect appetizer for any get together. I love making miniature versions of these when I’m hosting game night or throwing a cocktail party, because they’re a fantastic one handed food (you know, food you can eat with one hand while drinking a beer with the other!) Because these take some effort, I always make extra and freeze them for later! You can cook them straight from the freezer, no defrosting required!

To fry them, heat about 1 inch of oil in a frying pan at 375 degrees, until they’re super crunchy and golden brown on both sides. If you want to reheat empanadas that already been cooked, the air fryer is the perfect way to do that! I wouldn’t airfry these from the raw state though, because the dough is soft and will stick to the grates.


How To Make Spicy Dry Chicken | Chicken Sukka Recipe:

For preparing spicy dry chicken, you need to first marinate the chicken pieces for 30 minutes with turmeric powder, lime juice, yogurt, coriander leaves and salt. Meanwhile prepare dry gravy with coconut, coriander, cumin, cinnamon, cloves, cardamom, bay leaf, red chilli, onion, ginger-garlic paste, tomato and Kashmiri red chilli. All you need to do is add the marinated chicken to the gravy and cook.

You may relish this dish as is or pair with some roti, naan or paratha to make a wholesome meal. Bon Appétit!


Korean Spicy Chicken Stew

Place the prepared chicken and vegetables (except the scallions) in the slow cooker. Add all the sauce ingredients (except the sesame oil and seeds). Stir well to coat the chicken and vegetables evenly.

Turn the slow cooker on high heat. Cover, and cook for about 4 hours. (You can cook on low heat if you”™ll be out longer, about 6 hours). Stir in the scallions, sesame oil and sesame seeds. Skim off excess fat before serving, if desired. Serve with a bowl of rice.

Stove top method: To make this dish on the stove, add 1-1/2 cups water to a large pot along with the chicken and the sauce (except the sesame oil and sesame seeds). Stir well. Bring it to a boil over high heat. Reduce the heat to medium and cook, covered, for 15 minutes, stirring occasionally. Stir in the vegetables (except the scallions). Cover, and cook for an additional 15 minutes, stirring occasionally. Continue to cook, uncovered this time, until the chicken is tender and the sauce is slightly thickened, about 10 minutes. Stir in the scallions, sesame oil and sesame seeds right before turning off the heat.


Watch the video: Spicy Chicken Stew. How to cook Spicy Chicken Stew recipe