Columbian Gold
Indulge in the vibrant and comforting flavors of "Columbian Gold," a golden-hued chicken stew that’s as nourishing as it is flavorful. This one-pot wonder combines crispy, bone-in chicken thighs with hearty golden potatoes, sweet carrots, and a medley of warm spices like turmeric, cumin, and paprika. Sautéed onions and garlic build a rich, aromatic base, while a simmer in savory chicken broth infuses every ingredient with savory depth. The addition of fresh cilantro and a squeeze of zesty lime brightens the dish, balancing its bold, earthy undertones. Ready in just over an hour, this stew is a wholesome and satisfying meal perfect for weeknight dinners or cozy weekends. Serve a bowl of this Colombian-inspired comfort food and savor the taste of home-cooked warmth. Keywords: Colombian chicken stew, golden turmeric recipe, hearty comfort food, one-pot chicken dinner, easy weeknight recipes.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 1 teaspoon golden turmeric powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 3 cups chicken broth
- 3 medium golden potatoes (quartered)
- 2 medium carrots (sliced into rounds)
- 1 cup frozen peas
- 2 tablespoons fresh cilantro (chopped)
- 1 piece lime (cut into wedges)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the chicken thighs skin-side down for 3–4 minutes until golden brown. Flip and cook for another 2 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté for 3–4 minutes until softened.
Add the minced garlic, turmeric, cumin, and paprika. Stir and cook for 1 minute until fragrant.
Pour in the chicken broth, scraping the bottom of the pot to deglaze and release any browned bits.
Return the chicken thighs to the pot and bring the liquid to a simmer.
Add the quartered golden potatoes and sliced carrots to the stew. Cover with a lid and cook on low heat for 30 minutes or until the chicken is tender and the vegetables are cooked through.
Stir in the frozen peas and simmer for another 5 minutes.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve the stew in bowls, garnished with fresh cilantro. Squeeze a lime wedge over each bowl for a burst of citrus flavor.
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4615 mg | 201% | |
| Total Carbohydrate | 143.0 g | 52% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 26.5 g | ||
| Protein | 140.4 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4714 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
