Ecuadorian Chicken Stew with Achiote and Vegetables

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting Ecuadorian chicken stew simmered with achiote, tomatoes, and fresh vegetables for a colorful, flavorful meal. This Latin American-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, achiote powder, tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 Latin American cuisine 380 cal/serving

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Ingredients

2 lbs bone-in chicken thighs
1 tbsp achiote powder
2 medium, diced tomato
1 large, chopped onion
4 cloves, minced garlic cloves
1/4 cup, chopped cilantro
1 large, sliced carrot
2 medium, peeled and cubed potato
3 cups chicken broth
2 tbsp vegetable oil
1 1/2 tsp salt
1/2 tsp black pepper
for serving lime wedges

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Instructions

Step 1: In a large pot, heat 2 tablespoons vegetable oil over medium-high heat. Rub 2 pounds of bone-in chicken thighs with 1 tablespoon achiote powder, then brown the chicken in the pot for 5-6 minutes per side until golden.
Step 2: Remove the chicken and add 1 large chopped onion and 4 minced garlic cloves to the pot. Sauté for 3-4 minutes until softened and fragrant.
Step 3: Stir in 2 diced medium tomatoes and cook for 5 minutes until the tomatoes break down and release their juices.
Step 4: Return the chicken to the pot and add 3 cups chicken broth, 1 large sliced carrot, and 2 medium peeled and cubed potatoes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
Step 5: Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until the chicken is cooked through and vegetables are tender.
Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving. Serve hot with lime wedges to squeeze over the stew for a bright finish.