Tita Betty’s Potato and Chicken Stew (With Arabic Rice and Caramelized Plantains)
Submitted by: Sophie / Bra, Italy (@sophieeaaaaats)
Who passed this recipe down to you? My Tita (grandma) Betty
Recipe origin: Colombia
How old is this recipe? At least 3 generations old
The story behind the recipe:
Ever since I can remember, lunch invitations at my Tita’s house consisted of a generous plate of delicious homemade food. My favorite one, which I always crave when heading back home, is her "Pollo Sudado with arroz con fideos, and platanos en almibar." I have asked her before, and she says it was something her mom would always make for her and her siblings. Basically, the dish consists of a juicy chicken stew cooked in the pressure cooker with potatoes, tomatoes, onions, and garlic. What makes it so unique and memorable? Well, mostly the memories of my childhood and the satisfaction of eating the rice soaked in the stew and mixed with the sweetness of the plantains. The plantains are cooked in raw cane sugar, making them almost caramelized once reduced. Stews are quite common all over the country, however, this type of rice is quite unique to my family because it is quite a common Middle Eastern side dish. It is from my grandma's side that we got our Arabic heritage, her grandparents moved from Syria to South America looking for a better quality of life, ending on the coasts of Colombia (where there was a lot of Middle Eastern migration, making an influence in the traditional food.) The beauty of this meal is that it merges all of my family's cultures on one plate. Best way to enjoy this dish, mixing the chicken and its sauce in the rice, along with the sweet plantains, adding some creamy avocado, and a side of crunchy and colorful salad. Forever grateful for my Tita Betty, for the love she puts into all her homemade meals, and for accepting every single beer I offer her.
Ingredients:
For the chicken stew:
6 chicken drumsticks or thighs
1 white onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
2 tomatoes, chopped
1 chicken bouillon square
1 splash soy sauce
Cumin powder
Fresh cilantro, chopped
Salt & pepper
6 small yellow potatoes, peeled and cut in half
3 cups water
For the plantains:
4 plantains, peeled, sliced lengthwise and cut into 2-inch chunks
2 cups water
1 cup panela (raw cane sugar)
1 cinnamon stick
For the rice:
3 tablespoons olive oil
1 cup short angel hair pasta
3/4 cup long grain white rice
2 cups water
Salt
How to make it:
For the chicken:
In the pressure cooker heat the vegetable oil over medium heat. Sear chicken thighs or drumsticks on each side. Remove and set on the side Add the onion and red pepper and sauté until the veggies are soft. Add the tomatoes, garlic, salt, and ground pepper and sauté for 5 more minutes. Add the splash of soy sauce. Add the chicken back and add the water, chicken bouillon, and cumin powder. Add the potatoes and cook for 30 minutes or until the potatoes are tender. Add the cilantro while still in the pot and stir, letting it harmonize.
For the plantains:
In a pot, heat the water and stir in the cane sugar until it dissolves. And the cinnamon stick. Once boiling, add the plantains, turn heat to a medium, and cook until the liquid reduces. Keep an eye on them and stir just in case.
For the rice:
Heat oil in pot over medium heat and add the short angel hair pasta. Cook for 2-3 minutes until the pasta turns golden. Add the rice to the pot and sauté for 1 minute. Add the water and increase the heat to high until it boils. Add salt and cover. Decrease the heat to low and cook until the rice is tender, about 20 minutes. Once tender, remove from heat and let it rest for 5 minutes.
