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Colombian Chicken Sauté

Serves 4 to 6 Entree chicken, Poultry

Colombian Chicken Sauté

Colombian Chicken Sauté, a staple in many homes, captures the essence of everyday Colombian cooking. It’s a dish that threads through the days of the week, finding its place on the table as families gather for a comforting meal. While not tied to a specific celebration, it embodies the casual, heartfelt sharing typical of a Colombian home kitchen, where the cook knows the importance of seasoning by feel and using ingredients abundantly.

Expect a symphony of flavors as the savory chicken thighs meld with the sweetness of caramelized onions and the gentle heat of peppers. The oil carries these flavors, creating a dish that is both rich and satisfying. Serve it hot, fresh from the pan, letting the warm, seasoned aromas fill the room and appetites alike.

Ingredients

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

Method

  1. Begin by patting the 700 g of chicken thighs dry with paper towels to remove excess moisture. Season them generously with fine sea salt and black pepper to taste, ensuring each piece is well-coated. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs in the pan, skin side down if they have skin, and let them brown for about 4-5 minutes on each side until they develop a deep golden color and release easily from the pan.
  2. While the chicken is browning, peel and finely chop 1 onion, and slice 2 peppers into thin strips. Once the chicken is browned, remove it from the skillet and set it aside on a plate. In the same skillet, add the chopped onion and sliced peppers. Stir them around in the remaining oil and chicken drippings, cooking until the onion becomes translucent and the peppers are tender, which should take about 5-7 minutes.
  3. Return the browned chicken thighs to the skillet, nestling them among the cooked aromatics. If there is any accumulated juice on the plate, pour it back into the skillet. Lower the heat to medium and cover the skillet with a lid. Allow the chicken to cook through, turning occasionally, until the internal temperature reaches 75°C (165°F) and the meat is tender enough to easily pull apart with a fork.
  4. Once the chicken is cooked, remove the lid and check the consistency of the sauce in the skillet. If it appears too thin, increase the heat slightly and let it simmer uncovered for a few minutes until it thickens to your liking. Taste the sauce and adjust the seasoning with more salt and black pepper if necessary.
  5. To finish, sprinkle freshly chopped herbs such as cilantro or parsley over the chicken and vegetables. This will add a fresh, vibrant flavor to the dish. Serve the Colombian Chicken Sauté hot, ideally with rice or arepas, and enjoy the meal with family or friends, as is traditional in Colombian homes.
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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