Columbian Gold

Indulge in the vibrant and comforting flavors of "Columbian Gold," a golden-hued chicken stew that’s as nourishing as it is flavorful. This one-pot wonder combines crispy, bone-in chicken thighs with hearty golden potatoes, sweet carrots, and a medley of warm spices like turmeric, cumin, and paprika. Sautéed onions and garlic build a rich, aromatic base, while a simmer in savory chicken broth infuses every ingredient with savory depth. The addition of fresh cilantro and a squeeze of zesty lime brightens the dish, balancing its bold, earthy undertones. Ready in just over an hour, this stew is a wholesome and satisfying meal perfect for weeknight dinners or cozy weekends. Serve a bowl of this Colombian-inspired comfort food and savor the taste of home-cooked warmth. Keywords: Colombian chicken stew, golden turmeric recipe, hearty comfort food, one-pot chicken dinner, easy weeknight recipes.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion (diced)
• 3 cloves garlic cloves (minced)
• 1 teaspoon golden turmeric powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 3 cups chicken broth
• 3 medium golden potatoes (quartered)
• 2 medium carrots (sliced into rounds)
• 1 cup frozen peas
• 2 tablespoons fresh cilantro (chopped)
• 1 piece lime (cut into wedges)

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Step 3

Sear the chicken thighs skin-side down for 3–4 minutes until golden brown. Flip and cook for another 2 minutes. Remove the chicken from the pot and set aside.

Step 4

In the same pot, add the diced onion and sauté for 3–4 minutes until softened.

Step 5

Add the minced garlic, turmeric, cumin, and paprika. Stir and cook for 1 minute until fragrant.

Step 6

Pour in the chicken broth, scraping the bottom of the pot to deglaze and release any browned bits.

Step 7

Return the chicken thighs to the pot and bring the liquid to a simmer.

Step 8

Add the quartered golden potatoes and sliced carrots to the stew. Cover with a lid and cook on low heat for 30 minutes or until the chicken is tender and the vegetables are cooked through.

Step 9

Stir in the frozen peas and simmer for another 5 minutes.

Step 10

Taste and adjust the seasoning with additional salt and pepper, if needed.

Step 11

Serve the stew in bowls, garnished with fresh cilantro. Squeeze a lime wedge over each bowl for a burst of citrus flavor.

Nutrition Facts

Serving size	(2310.2g)

Amount per serving	% Daily Value*
Calories	2177.9

Total Fat 123.4g	0%
Saturated Fat 31.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 486mg	0%
Sodium 4615.1mg	0%
Total Carbohydrate 143.0g	0%
Dietary Fiber 23.1g	0%
Total Sugars 26.5g
Protein 140.4g	0%

Vitamin D 0IU	0%
Calcium 333.7mg	0%
Iron 16.8mg	0%
Potassium 4714.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.5%

Protein: 25.0%

Carbs: 25.5%