Step 1

Pat the chicken dry on all sides with paper towels and transfer it to a large bowl.

Step 2

Add 3 tablespoons of oil, 2 ½ tablespoons of the spice blend, and mix until combined. Cover and place it in the refrigerator for 30 minutes and up to 48 hours.

Step 3

Add 3 tablespoons of oil into a large rondeau or saucepan and heat over medium heat for 2 minutes. Place the chicken skin side down into the pan and cook for 4 to 5 minutes per side or until it’s browned, and the skin is crispy.

Step 4

Set the chicken to the side on a plate and add the yellow and green onions to the pan and cook for 5 minutes while frequently stirring.

Step 5

Once they get lightly browned, turn the heat down to low and cook for 10 minutes while occasionally stirring.

Step 6

Next, stir in the peppers and sauté for 3 to 4 minutes over medium heat.

Step 7

Add in the garlic and cook just until it’s fragrant, which takes about 30 to 45 seconds. Stir in the tomato paste and cook for 2 minutes to pince.

Step 8

Mix in the tomatoes and 1 tablespoon of the spice blend and cook for 5 to 6 minutes or until the tomatoes break down.

Step 9

Pour in the chicken stock, season with salt, pepper, thyme sprigs, bay leaf, and lime juice.

Step 10

Place the potatoes and yucca into the pan.

Step 11

Put the seared chicken on top of the potatoes and yucca, cover, and cook over low to medium heat for 25 to 30 minutes, or until the chicken is cooked through and the root vegetables are tender.

Step 12

Serve the Colombian chicken stew with cooked rice and optional garnish of cilantro.