Here’s a Colombian recipe we tried that proves to be a whole lot better than its name translates to, take my word along with a cold glass of white or rose wine and a good loaf of crispy bread. It also gets better the next day…
5 yellow potatoes (peeled and cut in half)
1 package of frozen yuca
8 pieces of boneless/skinless chicken thighs
1 package of corn on a cob (cut corn in half)
1 red pepper
1/4 cup freshly chopped cilantro
2 cups of water
1/2 tsp of ground cumin
1 small sweet onion
1 garlic clove
1 tbsp live oil
Goya sazon with achiote
salt and pepper to taste
Brown the chicken in 1 tbsp of olive oil, salt and pepper to taste. Set aside when done.
Saute chopped red pepper and onion. Once the onion is translucent, add the chopped garlic and sauté for another 5 minutes at low heat.
Add 2 cup of water. When boiling, add yuca, corn, and potatoes.
Add Goya sazon and cumin.
Add browned chicken and cook for another 15 minutes so all the flavors can blend together.
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