Sancocho de Pollo (Colombian Chicken Stew)

Ingredients:

• 2 lbs bone-in chicken thighs or drumsticks

• 1 tbsp olive oil

• 1 medium yellow onion, chopped

• 3 garlic cloves, minced

• 1 green plantain, peeled and chopped into 2-inch pieces

• 2 ears of corn, cut into thirds

• 2 medium potatoes, peeled and quartered

• 1 cassava (yuca), peeled and cut into chunks (optional but authentic)

• 1 large carrot, sliced

• 1/4 cup chopped cilantro

• 1 chicken bouillon cube or 1 tsp chicken base

• 1 tsp ground cumin

• Salt and pepper to taste

• 8 cups water or chicken broth

• 1 lime, cut into wedges (for serving)

• Cooked white rice (for serving)

Instructions (Using Nutri-Stahl 6 QT):

1. Sauté Aromatics:
   Heat olive oil in the Nutri-Stahl 6 QT over medium heat. Add chopped onion and garlic. Cook until fragrant and translucent, about 3 minutes.

2. Brown the Chicken:
   Add the chicken pieces to the pot. Season with salt, pepper, and cumin. Brown on all sides, about 5-7 minutes.

3. Build the Stew Base:
   Pour in water or chicken broth. Add the bouillon, chopped cilantro, corn, plantain, cassava (if using), carrot, and potatoes. Stir to combine.

4. Simmer:
   Bring to a boil, then reduce heat to low. Cover with the Nutri-Stahl lid and simmer gently for 45–60 minutes until chicken is cooked through and vegetables are tender.

5. Adjust Seasoning:
   Taste and adjust salt or pepper as needed. The stew should be rich, slightly thickened by the starches, and aromatic.

6. Serve:
   Ladle the stew into bowls. Serve with a side of fluffy white rice and lime wedges for squeezing over the top.