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Chicken and Vegetable Stew

Chicken and Vegetable Stew

Erica Dinho
5 from 7 votes
Servings 4


  • 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


  • 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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