Juan Arredondo. Juan Arredondo
This dish is an ode to the tropical landscape and flavors that inform Colombia’s cuisine. Chef Víctor Simarra Reyes highlights yam, chicken, and cassava—all significant ingredients in African foodways—and uses achiote to enhance the region’s spicy, fruity, and peppery tastes. Sweet ají dulce peppers are plentiful in northern Colombia, and in this dish they play a starring role. If you’re unable to find them, you may substitute another mild, thin-fleshed green chile, such as shishito or cubanelle peppers.
Featured in “Colombia and West Africa Unite on the Plate in this Fascinating Food Town,” by Kayla Stewart.
Yield: 6–8 Time: 1 hour 45 minutes One 4–5 lb. chicken, cut into 8 pieces 18 garlic cloves, finely chopped 10 ají dulce peppers, finely chopped 1 large yellow onion, coarsely chopped 1 large tomato, coarsely chopped 1 large yam, peeled and coarsely chopped 3 Tbsp. cumin seeds 2 Tbsp. achiote (annatto) powder 2 Tbsp. fresh lime juice Kosher salt 4 cups coconut milk Instructions To a large pot, add the chicken, garlic, peppers, onion, tomato, yam, cumin, achiote, and lime juice and toss to combine. Turn heat to low and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add the coconut milk, bring to a boil, then turn heat down
