Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 4 large chicken thighs with 1 teaspoon salt and 0.5 teaspoon black pepper, then heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat and sear the chicken skin-side down for 6-8 minutes until golden brown, then flip and sear for another 3-4 minutes.

2. 2

   Remove the chicken from the pot and set aside, then add 1 large finely diced yellow onion to the same pot and sauté for 5 minutes until softened.

3. 3

   Add 2 diced ripe plum tomatoes, 1 tablespoon ají amarillo paste, 1 teaspoon ground cumin, and 10 cloves of peeled and mashed black garlic to the pot, cooking for another 3-4 minutes, stirring constantly.

4. 4

   Stir in 2 tablespoons grated panela and 3 cups chicken broth, bringing the mixture to a gentle simmer while scraping any browned bits from the bottom of the pot.

5. 5

   Return the seared chicken thighs to the pot, nestling them into the liquid, and add 2 medium potatoes cut into 2-inch chunks around the chicken.

6. 6

   Cover the Dutch oven and reduce the heat to low, braising the chicken and potatoes for 75-90 minutes, or until the chicken is tender and falling off the bone and the potatoes are cooked through.

7. 7

   Remove the lid, stir in 0.25 cup chopped fresh cilantro, and adjust seasoning with additional salt and pepper if needed before serving immediately.