Argentinian-style Chicken Stew with Spices and Vegetables

Ingredients

While the original Maldivian Kukulku Riha is a coconut-based chicken curry, this Argentinian adaptation takes a different approach. The Argentinian-style chicken stew incorporates a variety of spices such as paprika, cumin, and oregano, which are commonly used in Argentinian cuisine. Additionally, the stew includes a colorful mix of vegetables, adding a fresh and vibrant element to the dish. We alse have the original recipe for Kukulku riha, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 45g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the sliced bell peppers, carrots, potatoes, and diced tomatoes. Cook for a few minutes until the vegetables start to soften.
4. 4.
   In a small bowl, mix together the tomato paste, paprika, cumin, dried oregano, salt, and pepper. Add this spice mixture to the pot and stir well to coat the chicken and vegetables.
5. 5.
   Pour in the chicken broth and add the bay leaf. Bring the stew to a boil, then reduce the heat to low and let it simmer for about 45 minutes to 1 hour, or until the chicken is tender and the flavors have melded together.
6. 6.
   Taste and adjust the seasoning if needed. Remove the bay leaf before serving.
7. 7.
   Garnish the stew with fresh parsley and serve hot with crusty bread or fluffy rice.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in chicken pieces such as thighs or drumsticks.
• Paprika — Opt for a good quality smoked paprika to add a delightful smoky flavor to the stew.
• Potatoes — Choose starchy potatoes like Russet or Yukon Gold, as they will break down slightly during cooking and help thicken the stew.

Tips & Tricks

• To enhance the flavors, marinate the chicken in the spice mixture for a few hours or overnight before cooking.
• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with a little water and stir it into the stew during the last few minutes of cooking.

Serving advice

Serve the Sabroso Pollo Guisado in deep bowls, allowing the aromatic broth to surround the tender chicken and vibrant vegetables. Accompany the stew with a side of crusty bread or fluffy rice to soak up the delicious flavors.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley on top to add a pop of color. Serve it in rustic clay bowls or colorful ceramic dishes to showcase the vibrant ingredients and create an inviting presentation.