Columbian Potato Stew Recipes

COLOMBIAN CHICKEN STEW: SANCOCHO

Steps:

• In a blender, puree the garlic, carrots, peppers, onion, chile, and 1 cup cilantro.
• In a large pot, combine the puree with the water, bouillon cubes, and cumin, and season with salt and pepper. Bring to a boil, lower the heat, and simmer for 30 minutes.
• Add the chicken and simmer for another 20 minutes.
• Add the yucca and green plantain and simmer for 10 minutes more. Add the potatoes, ripe plantain, and corn and simmer for another 15 minutes.
• In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree. Stir the puree into the soup, season with salt and pepper, and serve.

SLOW-COOKER COLOMBIAN BEEF AND SWEET POTATO STEW

Steps:

• Remove excess fat from beef. Cut beef into 1-inch pieces. Sprinkle beef with salt and pepper. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 5 minutes, stirring occasionally, until brown.
• In 4- to 5-quart slow cooker, mix beef and remaining ingredients except apricots and parsley. Cover; cook on Low heat setting 6 to 8 hours or until beef is tender.
• Stir in apricots. Cover; cook on Low heat setting about 15 minutes or until apricots are softened. Discard cloves, bay leaf and cinnamon stick. Sprinkle stew with parsley.

COLOMBIAN-STYLE CHICKEN, SHORT RIB AND POTATO STEW

Steps:

• Season the chicken and beef all over with salt. Let stand 15 minutes. In a large pot, combine the chicken, beef, onion, dried oregano and 2 teaspoons salt. Rinse away any grit from the cilantro (do not trim), tie one bunch with kitchen twine and drop it into the pot. Pour in enough cold water to just cover the meat (about 12 cups). Simmer until the chicken is just cooked through, about 40 minutes. Transfer the chicken to a large platter and let cool.
• Stir in the grated potato. Continue to simmer until the beef is meltingly tender and the potatoes have melted into the broth, about 1 1/2 hours. Transfer the meat to a platter. Once cool enough to handle, shred the beef and chicken, and discard the bones, skin, fat and gristle.
• Stir the chopped potato and corn into the pot. Simmer until the potatoes are tender, about 20 minutes.
• Meanwhile, in a small bowl, combine the tomatoes, scallions, shallots and 3/4 teaspoon salt. Chop 1/3 cup of cilantro leaves from the remaining bunch and stir into this salsa. Wearing gloves, remove and discard the habanero seeds; finely chop the habanero and add to the salsa.
• Return the chicken and beef to the pot. Stir in the spinach, capers and black pepper. Cook until the meat is warmed through and spinach is wilted. Taste and adjust seasoning if necessary. Ladle into bowls, topping with salsa, avocado and a dollop of sour cream.

COLOMBIAN TURMADA POTATOES (PAPA TURMADA)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Heat the vegetable oil in a large skillet over medium heat; cook the sausage in the hot oil for 5 minutes. Add the white onions and green onions; cook another 5 minutes. Stir in the tomato, cumin, and thyme. Season with salt and pepper. Reduce heat to low and simmer 10 minutes.
• Place the bread cubes in a bowl; pour the milk over the bread making sure to wet each piece.
• Arrange about half of the potato slices into the bottom of the prepared dish. Spread the sausage mixture over the potatoes. Top with succeeding layers of the sliced eggs, about half of the moistened bread, the mozzarella cheese, the remaining potato slices, the remaining moistened bread, and finally the Parmesan cheese.
• Bake in the preheated oven until heated completely, about 30 minutes.

COLUMBIAN POTATO STEW

Steps:

• Season chicken pieces ((wings, breasts, legs, thighs) with skin and bone!) with salt and pepper, roast in oven for an hour or so. (Get the chicken skins really nice and crispy.... YUMMY!).
• While the chicken is cooking, make the soup.
• Sautee onion in your pan in oil until it starts to brown, no longer. Add broth. Add peeled chopped russets and cook those down (that's the thickener).
• Add the other 3 types of potatoes, and the oregano when the russets are soft. Add corn when the other potatoes are almost done.
• This is the most important part....
• Make the salsa! Set it aside.
• Add the cream and sour cream to the stew, and it's ready to serve.
• Ladle the soup into a huge bowl. Top with a piece of chicken or 2, and a big spoonful of the salsa.

COLOMBIAN BEEF AND POTATO EMPANADAS

Steps:

• Prepare the filling: Place potato cubes in a medium saucepan, cover with water and season with 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook until cubes are completely tender, about 10 minutes. Drain and transfer to a medium bowl. Set aside.
• Meanwhile, using a flat palm, press the cut side of the tomato against the large holes of a box grater and grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin, then transfer the tomato and any juices to a small bowl. Set aside.
• In a 10- to 12-inch skillet over medium-high, heat vegetable oil until shimmering. Add beef or pork, and cook, breaking it up with a wooden spoon until the pieces are quite small and completely cooked through, about 5 minutes.
• Add onion, scallion, paprika, bouillon (if using), and a few grinds of black pepper, and cook, stirring, until the onion is softened but not browned, about 1 minute. Immediately add the grated tomato and its juices, and cook, stirring, until the mixture is quite dry, about 5 minutes.
• Transfer meat mixture to the bowl with potatoes and stir together with a fork, letting the potato get roughly mashed up. (The filling should form cohesive balls when gently packed.) Taste and adjust seasoning with more salt, bouillon and pepper to taste. Allow to cool completely. Spreading it out on a large plate or tray and placing it in the fridge will speed up this process.
• Assemble the empanadas: Divide masa into 24 golf-ball-size balls. Working one ball at a time, place inside a plastic zip-top bag and press down with the bottom of a skillet to form a circle about 3 inches in diameter. Carefully remove from the bag and transfer to a clean cutting board or tray. Repeat with remaining dough balls, laying them out side by side. Cover the disks with a clean, lightly damp kitchen towel.
• Working one empanada at a time, place about 2 teaspoons of meat mixture in the center of the disk. Lift the front and back edges and seal them at the top by gently pushing them together. Seal the empanada, working from the center outward until both ends are completely sealed. Gently curve the empanada to form a slight crescent with the sealed edge at the top. Repeat with remaining empanadas.
• In a large Dutch oven or wok over high, heat 2 quarts oil until it registers 375 degrees on an instant-read or frying thermometer. Using a metal spider or slotted spoon, lower empanadas into the hot oil one at a time. You should be able to cook about six empanadas per batch. Cook empanadas, adjusting heat to maintain an oil temperature of 325 to 375 degrees, until empanadas are crisp and golden, about 3 minutes. Using a slotted spoon or metal spider, transfer empanadas to a paper-towel-lined plate or bowl and immediately season with salt.
• Serve empanadas hot, with a bowl of ají and a spoon to drizzle the sauce over the empanadas and into them as you eat.

COLOMBIAN CHICKEN, CORN, AND POTATO STEW

Steps:

• Put chicken in a 6- to 8-quart pot and add water, broth, onion, guascas, and 1 1/2 teaspoons salt. Bring to a boil, skimming foam, then reduce heat and simmer, covered, until chicken is cooked through, 30 to 40 minutes. Transfer to a plate to cool slightly (reserve broth).
• Add papas criollas to reserved broth (if using russet potatoes, peel and coarsely grate first) and simmer, uncovered, stirring occasionally, until potatoes are falling apart and beginning to thicken broth (mash if necessary), 20 to 30 minutes.
• Meanwhile, peel Yukon Golds and boiling potatoes and cut into 1-inch pieces, then add to pot and simmer, covered, stirring occasionally, until almost tender, 10 to 15 minutes.
• Add corn, 1/4 cup cilantro, and 1 teaspoon coarsely ground black pepper and simmer, covered, until corn is tender, 5 to 10 minutes.
• While corn cooks, coarsely shred chicken, discarding skin and bones.
• Add chicken to stew and cook, stirring occasionally, until heated through. Season with salt.
• Serve stew with crema, capers, avocados, and remaining 1/2 cup cilantro, each in separate bowls (or add them to stew in pot just before serving).

COLUMBIAN BEEF AND SWEET POTATO STEW

Steps:

• Remove excess fat from beef.
• Cut beef into 1-inch pieces and sprinkle with salt and pepper to taste.
• Heat oil in 10-inch skillet over medium-high heat.
• Cook beef in oil about 5 minutes, stirring occasionally, until brown.
• Mix beef and remaining ingredients except apricots and parsley in 4- 5 quart crockpot.
• Cover and cook on low 8 hours or until beef is tender.
• Stir in apricots.
• Cover and cook on low about 15 minutes or until apricots are softened.
• Discard bay leaf and cinnamon stick.
• Sprinkle stew with parsley.

COLOMBIAN CHICKEN, CORN, AND POTATO STEW

Steps:

• Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes. Transfer chicken as browned to a plate.
• Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes. Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water. Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes. Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.
• Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes. Add corn and simmer, covered, until tender, 5 to 10 minutes more. While corn is cooking, remove skin and bones from chicken and coarsely shred meat. Add meat to pot and heat through.
• Serve stew with accompaniments in separate bowls.