Chicken Stew Colombian-style ...

photo credit Toby Scott

"Colombia has numerous things to captivate. On the one hand, an ample offer of traditional regional recipes; on the other, new trends that make the best of local products to turn Colombian flavours into innovative dishes. They say that one of the strategies to win over someone's affection is through the charm of a good meal. 'A way to a man's heart is through his stomach.' as some would have it. A corresponding consequence could be the colloquial expression, 'Full belly, happy heart.' Colombian national cuisine is as diverse as its climate, landscapes, and cultural expressions. Aside from the fertility of a land that grows practically everything, there is the unlimited imagination of expert cooks who add to the sentiment they infuse into their preparations new ways of seasoning and creating recipes."

This recipe suggestion, inspired by Colombia’s central region, is by Melissa Hemsley, who is one half of Hemsley + Hemsley - the business she set up with her sister Jasmine, which pioneered healthier modern cooking. Melissa Hemsley's recipe is tasty comfort food that's perfect for a chilly evening. This dish can be easily doubled to serve four.

Ingredients:
½ tbsp. ghee
4 skin-on chicken thighs on the bone
1 medium onion, diced
2 garlic cloves, finely chopped
½ medium celeriac, about 400g, peeled and diced into 2cm cubes
1 large carrot, roughly chopped
2 bay leaves
½ tsp dried oregano
250ml fresh chicken stock
125g frozen sweetcorn

juice of ½ lime 

To serve: 

1 heaped tbsp. capers, drained
1/8 tsp crushed dried chilli flakes
2 tbsp. chopped coriander
2 tbsp. soured cream

Method:

1. Melt the ghee in a casserole over a medium heat. Season the chicken and then brown really well on all sides for 5-8 minutes. Remove and set aside.

2. Using the same pan, fry the onion and garlic until softened, about 5 minutes.
3. Add the celeriac, carrot, bay leaves, oregano and stock, season, stir and bring to a simmer. Return the chicken to the pot, skin side up. Simmer, lid on, for 25-30 minutes or until the chicken and veg are tender.
4. Add the sweetcorn and cook for a further 5 minutes. 
5. Add lime juice and season to taste. Divide the stew between bowls and top with capers, chillies, coriander and soured cream.

Tip:
The stew keeps for up to 2 days in the fridge, or can be frozen (add the lime juice before freezing, to preserve the colour of the celeriac).

Nutrition per serving:

Fat 14g Carbs 21g Protein 26g

Did you know …

The national flower of Colombia is the orchid Cattleya trianae

A variety of articles, and recipe ideas, are found within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

All the best Jan