Chicken stew is one of the most typical ways to cook chicken in Colombia since it is straightforward to prepare, and its ingredients are honest to find.
The stews are not only prepared with chicken but also with other types of meat such as beef stew, adding different kinds of vegetables, spices, potatoes, plantains, among other things, according to the taste of the person who does it.
In my house, my mother prepares chicken stew at least twice a month, either with chicken or other meat and usually made at lunchtime, accompanied by white rice and some salad.
I have always thought that the secret of a good plate of chicken stew is to do it with a tasty sauce, that it is well made, and that it also has flavor and seasoning. The idea of this dish is to serve it and be wanting more.
Remember that chicken is low-fat and low-calorie meat and that it contains high levels of protein. For every 100g of chicken, we get:
- 195 Calories
- 30g of protein
- 7g of fat
- 0g of carbohydrates
- 2 tomatoes cut into small pieces
- ½ onion cut into small pieces
- 2 cloves of garlic finely chopped.
- 1 bouillon cube.
- A pinch of saffron
- ½ cup of water
- 4 chicken pieces
- 1 tablespoon oil
- 4 potatoes cut into medium pieces.
- 4 cassava pieces.
- 3 cups of water
- Salt and pepper to taste.
- Place the tomatoes, onion, garlic, bouillon cube, saffron, and half a cup of water in the blender and blend until well integrated. Reservation.
- In a pot, add the remaining water, place the chicken to cook with salt and pepper, add the yucca, the potato, and the sauce that we have reserved. (Constantly check the water, if necessary add more, the idea is that the cooking is somewhat dry, but that it does not burn, nor that it is watery)
- Cover and cook for 20 to 25 minutes, stirring occasionally.