Colombian-Style Chicken Stew
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Colombian-Style Chicken Stew

Colombian-Style Chicken Stew

Chicken Thighs with Peppers, Potatoes & Rice

Inspired by members of our own HelloFresh community, we’re proud to share this delicious limited-time dish in celebration of Hispanic Heritage Month. Stew in any form is a comforting hearty meal, but this one, hailing from Columbia, is extra special. We use the most flavorful cut of chicken, the thigh, seared with a classic sofrito: onion, garlic, and bell pepper. Add tomato, potato, seasonings, and stock, and simmer it all in one pot until the chicken is falling-off-the-bone tender. You’ll serve it, Colombian style, with a perfect mound of buttery rice in the middle and the stew ladled around it.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time15 minutes


serving amount

1 unit

Yellow Onion

1 unit

Green Bell Pepper

2 clove


2 unit


12 ounce


¼ ounce


¾ cup

Jasmine Rice

10 ounce

Diced Chicken Thighs

1 tablespoon

Fry Seasoning

1 teaspoon


2 unit

Chicken Stock Concentrate

Not included in your delivery



1 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories760 kcal
Fat17 g
Saturated Fat6 g
Carbohydrate114 g
Sugar9 g
Dietary Fiber4 g
Protein37 g
Cholesterol150 mg
Sodium540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Pot



• Wash and dry produce. • Halve, peel, and dice onion into ¼-inch pieces. Core and dice bell pepper into ½-inch pieces. Peel and mince or grate garlic. Dice tomatoes into ½-inch pieces. Dice potatoes into 1-inch pieces. Roughly chop cilantro.

Cook Rice

• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Start Stew

• Heat a drizzle of oil in a large pot over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until softened, 4-6 minutes. • Add garlic and tomatoes; season with salt and pepper. Cook, stirring occasionally, until garlic is fragrant and tomatoes are slightly softened, 1-2 minutes more.

Add Chicken

• Meanwhile, open package of chicken* and drain off any excess liquid. • Add chicken and potatoes to pot with veggies. Season with Fry Seasoning, half the cumin (all for 4 servings), salt, and pepper; stir to combine.

Finish Stew

• To same pot, add stock concentrates and 2½ cups water (4½ cups for 4 servings); stir to combine. • Increase heat to high and bring stew to a boil. Cook, stirring occasionally, until chicken is cooked through and potatoes are fork-tender, 15-18 minutes.

Finish & Serve

• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). Divide rice and stew between shallow bowls. Garnish with cilantro and serve. TIP: For a traditional presentation, spray the insides of two small bowls with nonstick cooking spray (or lightly rub with oil), then pack with rice. Carefully invert into shallow bowls, then slowly lift away small bowls. Ladle stew around rice, garnish with cilantro, and serve.

Chicken is fully cooked when internal temperature reaches 165°.