Crillo De Pollo
Experience the rich, heartwarming flavors of Crillo de Pollo, a traditional Latin-inspired chicken stew that brings comfort to your table. This one-pot wonder combines succulent chicken thighs with tender yellow potatoes, sweet red bell peppers, and vibrant green peas, all simmered in a fragrant, spiced tomato broth infused with cumin, paprika, and turmeric. Brightened with a splash of lime juice and a generous handful of fresh cilantro, this dish is as visually stunning as it is delicious. Perfectly paired with steamed rice or crusty bread, Crillo de Pollo is a wholesome, full-bodied meal that’s easy to make yet irresistible to savor. Ready in just about an hour, it’s a perfect choice for cozy family dinners or to impress guests with its bold, warming flavors.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 1 medium, diced yellow onion
- 1 medium, sliced thin red bell pepper
- 3 cloves, minced garlic
- 2 medium, diced tomatoes
- 3 medium, peeled and cubed yellow potatoes
- 1 cup frozen peas
- 0.5 cup, chopped cilantro
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 2 cups chicken stock
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 medium, juiced lime
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Pat the chicken thighs dry with a paper towel and season them with salt and black pepper on both sides.
Sear the chicken thighs in the hot oil for 3-4 minutes per side until golden brown. Remove them from the pot and set aside.
In the same pot, add the diced onion and cook for 2-3 minutes until softened and translucent.
Stir in the garlic, red bell pepper, ground cumin, paprika, and turmeric. Cook for 1-2 minutes until fragrant.
Add the diced tomatoes to the pot and cook for 5 minutes, stirring occasionally, until they break down and create a sauce base.
Pour in the chicken stock and bring the mixture to a simmer. Scrape the bottom of the pot to deglaze and incorporate any browned bits.
Return the seared chicken thighs to the pot, followed by the cubed potatoes. Stir to combine, cover, and reduce the heat to low. Simmer for 25 minutes.
After 25 minutes, check that the chicken and potatoes are tender. Add the frozen peas and cook for an additional 5 minutes.
Stir in the lime juice and chopped cilantro. Adjust the seasoning with salt and black pepper, if needed.
Serve hot with steamed white rice or crusty bread for a hearty, comforting meal.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 8.0 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1101 mg | 23% | |
*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.
