You know, there’s something to be said about a plate of chicken stew. It’s warm, comforting, and somehow, it just makes life a little bit better. I still remember the first time I had Colombian chicken stew—it was at this small, cozy little restaurant. You know the kind of place where they have mismatched furniture, your chair creaks a little, and there’s always a hint of someone’s grandmother’s cooking wafting in the air? Yeah, that one. We were there after one of my boys’ baseball games—my husband and I, tired and hungry, and the boys ravenous as ever. Eating out was the easiest option that day, and we stumbled upon this gem.
That day, I ordered this chicken stew, and oh boy, it was delicious. The chicken was tender, the flavors were bold but comforting, and it was the perfect balance of spice and warmth. But you know what happens when you start eating out too often. A couple of nights here, a few dinners there, and suddenly your budget has mysteriously disappeared—like socks in the laundry. That was the moment I decided I needed to recreate this at home.
It took me a few tries, but eventually, I came up with this version of Colombian Chicken Stew. I love it because it’s everything I want from a stew: easy to throw together, rich in flavor, and so satisfying. Plus, I get to see the smiles on my boys’ faces, knowing they’re not just enjoying dinner but that we didn’t have to spend a fortune on it.
So here it is: my version of Colombian Chicken Stew. This one-pot wonder will leave everyone asking for seconds, and the best part? You don’t even need fancy ingredients—just the basics, a little love, and a pressure cooker to make it all come together.
Prepare the Chicken:
Okay, let’s start with the chicken. First things first—skin removal. It’s not the most glamorous job, but removing the skin from the chicken drumsticks or thighs really makes a difference in this stew. I mean, my boys have finally started eating healthier, and without the skin, it keeps things light and keeps me from hearing their teenage banter about “greasy food” (eye roll).
Anyway, once your chicken is all nice and ready, into the pressure cooker it goes. I don’t know about you, but my pressure cooker is basically my right hand. My life is a whirlwind of early morning wake-ups, work, carpooling teenagers, and, well, everything else. The pressure cooker saves me time and sanity—two things I have in very limited supply.
Add Vegetables and Seasonings:
Now, onto the veggies! You need to chop the onion and red bell pepper. I like my pieces on the smaller side. There’s nothing worse than a chunk of bell pepper that takes up half the spoon—it just throws off the balance of flavors. So, finely chop those veggies and add them to the pressure cooker.
Add in the minced garlic, and let’s take a moment to appreciate garlic. I mean, if there’s a queen in the kitchen, it’s garlic. It’s the magic ingredient that makes almost anything taste amazing. (Except maybe ice cream—I think we can leave garlic out of dessert).
Once the onion, bell pepper, and garlic are in, it’s time for the fun stuff: the diced tomatoes, the chicken bouillon, Sazon Goya Tropical, and a bit of cumin powder. I love adding Sazon Goya Tropical—it gives the stew that gorgeous color and flavor that reminds me of the dish I had in that little restaurant. It’s like the magic wand for Colombian flavors.
Throw in some chopped parsley for freshness, and then add the salt and black pepper. I like to be light-handed with the salt at first because I find you can always add more later, but it’s a lot harder to take it out. Trust me, there was one memorable time I accidentally dropped the salt shaker in, and I still haven’t lived that down with my husband. He reminds me every time he grabs the salt, “Careful, we don’t want salty chicken stew 2.0.” Ha. Ha.
Prepare the Potatoes:
Now, on to my favorite part—the potatoes! There’s something about those bite-sized, tender potatoes that just soak up all the flavors. I use small potatoes, halved. This way, they cook perfectly without getting too mushy. The key to a good stew is for the potatoes to hold their shape. I once used larger potatoes, and they ended up being… well, let’s just call them mashed potatoes that happened to be in a stew. Lesson learned!
Add the halved potatoes to the pot, and make sure they’re nestled in nicely among the chicken and veggies. They’ll soak up all that savory goodness as they cook.
Add Broth and Cook:
Next, add the chicken broth. This is where everything starts coming together—pour it all over the chicken and potatoes, and then, using a spoon, give it a good stir to make sure all those lovely ingredients are mixed well. You want to make sure the Sazon, cumin, and garlic are evenly distributed so that every bite of stew is filled with flavor.
Then, it’s time for my favorite part of the process: sealing up the pressure cooker. Something about locking that lid on feels almost symbolic—it’s like closing the door on all the chaos of the day. For the next 18 minutes, I get to do whatever I want. Do I clean up the kitchen a bit? Sure, sometimes. But more often than not, I find myself collapsing on the couch, scrolling through Instagram or reading a few pages of my book, pretending I’m on a tropical vacation instead of in my kitchen.
Let the pressure cooker work its magic for 18 minutes on high pressure. I’ll be honest, those 18 minutes always feel a little bit like a gift—a pause button in my day, and the promise of something delicious coming.
Finish and Serve:
Once the cooking time is up, it’s time to perform a quick release of the pressure. This is where things get real. The boys always seem to magically appear in the kitchen around this time, noses in the air, trying to figure out what smells so good. Sometimes I like to be dramatic, waving my oven mitt-covered hand like a magician releasing the pressure valve—it gets an eye-roll every time. (Oh, the joys of raising teenagers.)
Once all the pressure is released, remove the lid, and voilà! There it is—our warm, comforting, homemade Colombian chicken stew. Give it a good stir, taste, and adjust the salt and pepper if needed. The chicken should be perfectly tender, almost falling off the bone, and the potatoes should be soft without losing their shape.
I like to serve this stew with some yellow rice on the side, just like they did at that restaurant. Something about the combination of the rich stew and the fluffy, slightly garlicky yellow rice just hits the spot every time. And you know what the best part is? It’s like dinner and a little trip to Colombia—all without leaving my kitchen or breaking the bank.
Tips for Making This Colombian Chicken Stew Even Easier
Use Chicken Thighs: Chicken thighs have more flavor than chicken breast, and they’re also more forgiving if you happen to overcook them slightly. Plus, they just fall apart beautifully when cooked in the stew.
Pressure Cooker Magic: If you don’t have a pressure cooker, this recipe can still work. You could use a regular pot, but instead of 18 minutes, we’re talking more like 45-50 minutes. It will be worth it, but honestly, if you’re like me and constantly juggling a million things, get yourself a pressure cooker—it’s life-changing.
Sazon Goya Substitute: If you don’t have Sazon Goya Tropical on hand, a mix of paprika, garlic powder, and turmeric can get you close to that flavor. But, Sazon is just perfect in this recipe and gives it that authentic taste.
Why I Love Making This Stew for My Family
To me, this stew isn’t just about putting dinner on the table; it’s about creating those moments when everything slows down just a bit. Between work, school, soccer practice, and everything else in between, sometimes it’s hard to catch a breath. But when we all sit down to eat, with a plate of warm chicken stew in front of us, it feels like we’re reconnecting.
Sure, sometimes it’s a quick meal before my youngest rushes off to a friend’s house, or my husband heads back to answer work emails, but it’s our meal. It’s wholesome, homemade, and made with love. And sometimes, that’s enough to make even the busiest days feel a little more special.
And let’s be honest—when the boys get older, and one day they’re calling me to ask how to make that “chicken stew from when we were kids,” I’ll have this recipe ready for them. I’ll probably add in a few “Mom tips” about how to get the perfect balance of cumin or a reminder not to be too heavy-handed with the salt. And I’ll probably reminisce about the day I first had this stew at that little restaurant, and how making it at home made all the difference.
So if you’re feeling like you need a bit of comfort and warmth, or just a break from the usual dinner routine, give this Colombian chicken stew a try. It’s one of those meals that feels like a hug in a bowl, a warm reminder that no matter how chaotic life gets, there’s always time for a homemade meal with the ones you love.
Colombian Chicken Stew
Ingredients
- 8 chicken drumsticks or thighs skin removed
- 1 tablespoon vegetable oil
- 1/2 cup onion chopped
- 1/4 cup red bell pepper chopped
- 1 clove garlic minced
- 1 can diced tomatoes 14.5 oz
- 1 teaspoon Organic Chicken Better than Bouillon
- 1 tablespoon or 2 packets of Sazon Goya Tropical
- 1/4 teaspoon cumin powder
- 1/4 cup fresh parsley chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small potatoes halved
- 2 cups chicken broth
Instructions
- Directions:
- Prepare the Chicken:
- Wash and remove the skin from the chicken drumsticks or thighs. Place the chicken in the pressure cooker.
- Add Vegetables and Seasonings:
- Chop the onion and red bell pepper. Add the chopped vegetables and minced garlic to the pressure cooker. Add the can of diced tomatoes, vegetable oil, Organic Chicken Better than Bouillon, Sazon Goya Tropical, cumin powder, parsley, salt, and pepper.
- Prepare the Potatoes:
- Wash and cut the small potatoes in half. Add the halved potatoes to the pressure cooker.
- Add Broth and Cook:
- Pour in the chicken broth. Mix all the ingredients well. Seal the pressure cooker and cook on high pressure for 18 minutes.
- Finish and Serve:
- Once cooking is complete, perform a quick release of the pressure. Serve the stew hot with yellow rice.
- Enjoy your flavorful Colombian Chicken Stew!