Every Home Cook in Colombia Knows How to Make This

By Chef Billy Parisi · 90 min

Ingredients

Instructions

1. Pat the chicken dry with paper towels and put it in a large bowl.
2. Add 3 tablespoons of oil and 2 ½ tablespoons of the spice blend, mix until combined, then cover and refrigerate for at least 30 minutes (up to 48 hours).
3. Heat 3 tablespoons of oil in a large rondeau or saucepan over medium heat for 2 minutes.
4. Place the chicken skin side down in the pan and cook 4 to 5 minutes per side, until browned and the skin is crispy.
5. Set the chicken aside on a plate. Add the yellow onion and green onions to the pan and cook 5 minutes, stirring often.
6. Once lightly browned, lower the heat to low and cook 10 minutes, stirring occasionally.
7. Stir in the red bell pepper and sauté 3 to 4 minutes over medium heat.
8. Add the garlic and cook about 30 to 45 seconds, until fragrant. Stir in the tomato paste and cook 2 minutes to toast it.
9. Mix in the tomatoes and 1 tablespoon of the spice blend and cook 5 to 6 minutes, until the tomatoes break down.
10. Pour in the chicken stock and season with salt, pepper, thyme sprigs, bay leaf and lime juice.
11. Add the potatoes and yucca to the pan.
12. Place the seared chicken on top of the potatoes and yucca, cover, and cook over low to medium heat for 25 to 30 minutes, until the chicken is cooked through and the root vegetables are tender.
13. Serve with cooked rice and cilantro if desired.

Summarized from Chef Billy Parisi's video. Watch it for the details.

More recipes with

GarlicOnionTomatoScallionBell pepperPotatoChickenTomato paste