Chicken and Vegetable Stew
Ingredients
- 1-¼ pounds boneless skinless chicken breasts, cut into pieces
- Salt and freshly ground black pepper
- 1 teaspoon ground cumin
- ½ teaspoon achiote powder or color
- 2 tablespoons vegetable oil
- 1 medium yellow onion finely chopped
- 2 scallions chopped
- 4 garlic cloves minced
- 3 cups chicken broth
- 2 potatoes peeled and diced
- ½ pound of yuca peeled and cut into small chunks
- ½ cup frozen peas
- ½ cup diced carrots
- ½ cup green beans cut into bite size
- ¼ cup chopped fresh cilantro
Instructions
- Sprinkle the chicken evenly with salt, pepper, achiote and cumin powder.
- Heat the oil in a saucepan over high heat. Add the onions and cook, stirring occasionally, until softened, about 3 minutes. Stir in the scallions and garlic and cook for about one minute more.
- Add the chicken, potatoes, yuca and broth, bring to a boil, then reduce the heat to medium and cook, about 20 minutes.
- Add the peas, green beans and carrots to the pan, turn the heat down to medium-low and cook until the chicken and vegetables are cooked, about 10 minutes more. Add fresh cilantro and season with salt and pepper if desired.
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