Puchero Moderno Modern Latin American Chicken Stew
Elevate your dinner table with Puchero Moderno, a vibrant take on the traditional Latin American chicken stew. This hearty dish combines tender, seared chicken thighs with a medley of colorful, nutrient-packed vegetables like sweet potatoes, yucca, and red bell peppers, all simmered to perfection in a richly spiced broth infused with paprika, cumin, and oregano. Chickpeas add a satisfying heartiness, while fresh cilantro and a squeeze of lime bring a burst of brightness to every spoonful. Ready in just over an hour, this one-pot wonder is perfect for family meals or cozy gatherings, offering a modern twist on comfort food that’s brimming with Latin-inspired flavors.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 medium tomatoes, diced
- 1 large sweet potato, peeled and cut into chunks
- 1 medium yucca (cassava), peeled and cut into chunks
- 1 large red bell pepper, cut into strips
- 1 cup chickpeas, cooked or canned (drained and rinsed)
- 6 cups chicken stock
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 0.5 cup cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece lime, cut into wedges (for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with salt and black pepper. Sear them in the pot until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced tomatoes and cook for 5-6 minutes, allowing them to soften and release their juices.
Add the sweet potato, yucca, red bell pepper, and chickpeas to the pot. Stir to combine.
Pour in the chicken stock and return the seared chicken thighs to the pot.
Stir in the paprika, ground cumin, dried oregano, bay leaf, and an additional pinch of salt and pepper.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 40-45 minutes, or until the chicken is cooked through, and the vegetables are tender.
Discard the bay leaf. Taste and adjust seasoning with more salt or pepper, if needed.
Ladle the stew into bowls and garnish with chopped cilantro.
Serve immediately with lime wedges on the side for added brightness.
Nutrition Facts
Calories |
2982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.1 g | 195% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 4105 mg | 178% | |
| Total Carbohydrate | 199.9 g | 73% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 53.1 g | ||
| Protein | 221.6 g | 443% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 4792 mg | 102% | |
*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.
