Is a typical Colombian recipe that has its origins in the Colombian Caribbean, specifically in Cartagena de Indias, a Unesco World Heritage site.
- 1 lb chicken (breast or thighs)
- 1 cup tomato puree (or crushed tomatoes)
- ½ red bell pepper , diced
- 1 large onion , diced
- 2 cloves garlic , crushed
- 1 cup coconut milk
- ½ vanilla bean (or ½ teaspoon vanilla extract)
- ½ teaspoon mustard seeds , ground
- ½ teaspoon cumin
- A few thread of saffron , diluted in 2 tablespoons of hot water
- Cilantro (for garnishing)
- Olive oil
- White rice
- Fried plantains
- Heat oil in a saucepan over medium heat.
- Place the chicken and cook for a few minutes or until golden brown on all sides.
- Remove chicken from pan and set aside.
- Add onions, garlic and red pepper to the pan.
- Cook, stirring occasionally for a few minutes.
- Add tomatoes, coconut milk, cumin, mustard seeds and saffron and cook, stirring constantly for 4 to 5 minutes.
- Return chicken to the pan.
- Bring to a boil, then reduce heat to medium-low, add vanilla, cover and simmer for about 20 minutes or until chicken is tender.
- Add salt and pepper.
- Stir in chopped cilantro and serve hot with white rice and/or fried plantains.