Amarillo de Pollo
Bright, savory Mexican stew of tender chicken in a golden turmeric and cumin sauce with potatoes and peas. Authentic comfort food that comes together in under an hour.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 medium yellow onion
- 4 whole garlic cloves
- 2 teaspoons ground turmeric
- 1.5 teaspoons ground cumin
- 1 lb potatoes (Yukon gold)
- 1 cup frozen peas
- 2.5 cups chicken broth
Instructions
- 1
Pat the chicken thighs dry with paper towels, then cut each thigh into two pieces roughly the size of your palm, cutting against the grain so the pieces stay tender.
- 2
Cut the onion lengthwise from root to tip into two halves, then place cut-side down and slice crosswise into pieces about 1/4-inch thick, like slicing bread.
- 3
Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 4
Cut each potato into chunks roughly the size of a golf ball, cutting in different directions so they cook evenly and are easier to eat with a spoon.
- 5
Heat 2 tablespoons of olive oil in a large pot or wide skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Add the chicken pieces in a single layer and cook without moving them for 4 minutes until the bottoms turn golden brown — resist the urge to stir.
- 7
Flip each piece of chicken over and cook for 3 more minutes until the second side is also golden brown, then transfer to a clean plate.
- 8
Pour out all but 1 tablespoon of oil from the pot, leaving the brown bits stuck to the bottom — these add flavor.
- 9
Add the sliced onion to the pot and cook, stirring once every 30 seconds, for 4 minutes until the pieces turn translucent and soften.
- 10
Add the minced garlic and stir constantly for 30 seconds until the smell becomes strong and fragrant — do not let it burn.
- 11
Add 2 teaspoons of ground turmeric and 1.5 teaspoons of ground cumin to the pot and stir constantly for 30 seconds until they coat everything and smell richly spiced.
- 12
Pour in 2.5 cups of chicken broth and use a wooden spoon to scrape up the brown stuck-on bits from the bottom of the pot, stirring until they dissolve into the liquid.
- 13
Return the chicken pieces to the pot, nestling them into the liquid, then increase heat to high and bring to a boil, watching for big bubbles breaking the surface, about 5 minutes.
- 14
Add the potato chunks, stir once, then reduce heat to medium and cover with a lid — simmer for 15 minutes without lifting the lid.
- 15
Remove the lid carefully (steam will burst out) and add 1 cup of frozen peas, stirring to mix them in evenly.
- 16
Return the lid and simmer uncovered for 5 more minutes until the potatoes are fork-tender and the peas are heated through.
- 17
Taste the stew and add salt and pepper to your liking — start with 1 teaspoon of salt and adjust from there.
- 18
Ladle the stew into four bowls, dividing the chicken, potatoes, and broth equally among them, and serve hot.
Tools you’ll need
- large pot or 12-inch skillet with lid
- cutting board
- chef's knife
- wooden spoon
- measuring spoons
- measuring cups
- paper towels
- ladle
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