People who live or who have lived in Colombia know very well that any type of stew is welcome at any time of day and place. Stews are the type of food that we eat the most in Colombia, especially at lunch time and we always serve them with a side of white rice and avocado. Every now and then we also serve them with a side salad, but that's only to not feel bad for the amount of potatoes and cassava that it has!
Again, I have to be honest with you guys and confess that stews have never been my favorite food, particularly if they have chicken or hen. I don't know if it's because we ate them almost every day for lunch when I was a kid, or if it's because I have never liked the tasted of boiled chicken, I really don't know what my deal is. Regardless, the point is my husband loves them because they remind him of Colombia, and therefore, I had to learn how to make a really good chicken stew so we can enjoy it at home.
The best way to get me to eat chicken stew is to make it with a good sauce that has lots of flavor and seasoning. To give it that delicious flavor, I always make it with onions and tomatoes as the base, and then I add a couple of aliños (seasoning) cubes to the pot before covering it. The result is a great dish that makes you want to go for seconds and still leaves you wanting more. This, coming from someone who is not a big fan of this type of food!
For the Sauce
2medium tomatoes coarsely chopped
1/4 white onion coarsely chopped
2cloves garlic finely chopped
1bouillon chicken stock
1envelope Sazón Goya with Achiote or Azafran
For the Stew
8 pieces chicken (4 legs and 4 thighs)
1tablespoon olive oil
4medium Russet potatoes cut into quarters
4medium pieces yuca
2cups water (more if needed)
2cubes seasoning or Colombian aliños (see tips for link on how to make your own aliños)