Ecuadorian Chicken Stew with Achiote and Vegetables
A comforting Ecuadorian chicken stew simmered with achiote, tomatoes, and fresh vegetables for a colorful, flavorful meal. This latin american-inspired chicken ready in about 60 minutes pairs bone-in chicken thighs, achiote powder, medium, diced 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Ecuadorian Chicken Stew with Achiote and Vegetables take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ecuadorian Chicken Stew with Achiote and Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.
Can I substitute ingredients in Ecuadorian Chicken Stew with Achiote and Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ecuadorian Chicken Stew with Achiote and Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ecuadorian Chicken Stew with Achiote and Vegetables?
Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
