Piloyada Antigueña

Ingredients

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil (30 ml) 2 tablespoons vegetable oil (30 ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 ears of corn, cut into thirds 2 ears of corn, cut into thirds
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 40g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped 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 diced tomatoes, sliced bell pepper, sliced carrots, cubed potatoes, and corn pieces.
4. 4.
   Sprinkle the cumin, paprika, dried oregano, bay leaf, salt, and pepper over the ingredients in the pot. Mix well to ensure the spices are evenly distributed.
5. 5.
   Pour enough water into the pot to cover all the ingredients. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes, or until the chicken is cooked through and the vegetables are tender.
6. 6.
   Remove the bay leaf from the pot and discard.
7. 7.
   Serve the Piloyada Antigueña hot, garnished with fresh chopped cilantro.

Treat your ingredients with care...

• Chicken — For a more flavorful dish, marinate the chicken in a mixture of lime juice, garlic, and spices for a few hours before cooking.
• Corn — Use fresh corn for the best taste and texture. If fresh corn is not available, frozen corn can be used as a substitute.

Tips & Tricks

• To add a spicy kick to the dish, you can include a chopped jalapeño or a sprinkle of chili powder.
• Serve the Piloyada Antigueña with warm tortillas or crusty bread to soak up the flavorful broth.
• For a heartier meal, you can add cooked rice to the dish before serving.

Serving advice

Piloyada Antigueña is best served hot, allowing the flavors to meld together. Serve it in individual bowls, making sure to include a generous amount of chicken, vegetables, and broth in each serving. Garnish with fresh chopped cilantro for a burst of freshness.

Presentation advice

To enhance the presentation of Piloyada Antigueña, arrange the chicken pieces on top of the vegetables in each bowl. This will create an appealing visual contrast and make the dish more visually enticing.