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Colombian Chicken Sauté 2

Serves 4 to 6 Entree chicken, Poultry

Colombian Chicken Sauté 2

Colombian Chicken Sauté 2 is a dish steeped in the everyday rhythm of Colombian home cooking. It's a staple at family tables, where cooks measure salt by feel and embrace a generous hand with oil. This version captures the essence of how it's lovingly prepared in homes across Colombia, without pretension, yet with an unmistakable touch of familiarity that makes it a beloved fixture in weekly meals.

The dish balances tender chicken thighs with the mellow sweetness of onions and the vibrant crunch of peppers, all sautéed to perfection. Each bite is a celebration of simplicity, seasoned with fine sea salt and freshly cracked black pepper. It's a straightforward delight, inviting seconds and conversation around the table.

Ingredients

  • 700 gchicken thighs
  • 1onion
  • 2peppers
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting 700 g of chicken thighs dry with paper towels to remove excess moisture, which helps in achieving a good sear. Season the chicken generously with fine sea salt and black pepper, ensuring each piece is evenly coated. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs to the pan, skin side down if applicable, and cook until they are golden brown on the outside, about 5-7 minutes per side. The chicken should release easily from the pan when it is ready to flip.
  2. While the chicken is browning, peel and finely chop 1 onion. Slice 2 peppers into thin strips, removing the seeds and ribs for a milder flavor. Once the chicken is browned, remove it from the skillet and set aside on a plate.
  3. In the same skillet, add the chopped onion and sliced peppers to the remaining oil and chicken drippings. Cook over medium heat, stirring occasionally, until the onions are translucent and the peppers are tender, about 5-8 minutes. The vegetables should be soft and fragrant, with a slight caramelization on the edges.
  4. Return the chicken thighs to the skillet, nestling them among the vegetables. If there is any accumulated juice on the plate, pour it back into the pan for added flavor. Reduce the heat to low and cover the skillet, allowing the chicken to cook through and absorb the flavors, about 10-15 minutes. The chicken is done when it is no longer pink inside and the juices run clear when pierced with a knife.
  5. If the sauce seems too thin, uncover the skillet and increase the heat slightly to allow it to reduce. Stir occasionally, and taste the sauce, adjusting the seasoning with more salt and pepper if needed. The sauce should be flavorful and slightly thickened, coating the chicken and vegetables nicely.
  6. Finish the dish by adding fresh herbs of your choice, such as cilantro or parsley, for a burst of freshness. Stir them into the sauce just before serving to maintain their vibrant color and flavor. Serve the Colombian Chicken Sauté 2 hot, with the chicken nestled among the aromatic vegetables, ready to be shared at the table.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

This recipe is from Authentic Colombian Cuisine by Yassine Sbiti — the Colombian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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