This Nicaraguan chicken stew is a classic dish that has been passed down through generations of Nicaraguan families. It's a savory and flavorful dish that is easy to make and can be served with a side of rice. The main ingredients are chicken, potatoes, carrots, and bell peppers. The vegetables are cooked in a flavorful tomato-based sauce and the chicken is cooked until it is tender and juicy. The stew is finished off with a hint of cumin and oregano for an extra boost of flavor.
Ingredients
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1 lb chicken
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2 cups diced potatoes
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1 cup diced carrots
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1 cup diced bell peppers
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1 tbsp olive oil
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1 can diced tomatoes
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1 tbsp cumin
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1 tbsp oregano
Chicken
stew
tomato
cumin
Nicaraguan
oregano
Main Dish
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- short description
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Heat the olive oil in a large pot over medium heat.
Add the chicken and cook for 5 minutes, stirring occasionally.
Add the potatoes, carrots, bell peppers, diced tomatoes, cumin, and oregano. Stir to combine.
Cover the pot and reduce the heat to low. Simmer for 25 minutes, stirring occasionally.
Uncover the pot and cook for an additional 5 minutes.
- detailed description
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Heat the olive oil in a large pot over medium heat. This will help the chicken to brown and add flavor to the stew.
Once the oil is hot, add the chicken and cook for 5 minutes, stirring occasionally. This will help to cook the chicken evenly and give it a nice golden color.
Next, add the potatoes, carrots, bell peppers, diced tomatoes, cumin, and oregano. Stir to combine and make sure everything is evenly distributed in the pot.
Cover the pot and reduce the heat to low. Simmer for 25 minutes, stirring occasionally. This will allow the vegetables to cook through and absorb the flavors of the sauce.
Uncover the pot and cook for an additional 5 minutes. This will help to thicken the sauce and make sure the chicken is cooked through.
Once the stew is finished cooking, serve hot with a side of rice.
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