Chicken Stew (Gallina Achiotada)

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There are dishes that taste like home — and this one, with its deep orange color and slow-cooked tenderness, is exactly that. Gallina Achiotada translates to Achiote-Braised Hen, a humble yet hearty stew full of vegetables, warmth, and soul.

A plate with a piece of chicken and carrots, served with white rice and decorated with little pieces of fresh cilantro.

It was almost impossible to find a hen where I live — and if you’ve ever cooked one, you know exactly why I was craving it. In Costa Rica, this dish is always made with gallina, not chicken; the meat is firmer, the flavor richer, and the stew thicker and more comforting.

But when hens are nowhere to be found, I buy a whole young chicken instead. I actually love doing that. Not only because it’s cheaper, but because it feels like cooking the way my grandmother used to — with intention and patience. I debone it myself, piece by piece: Jerry gets the white meat, I keep the dark. The bones go straight to the freezer; when I’ve saved enough, I turn them into homemade chicken broth for another day.

When making this stew, it helps to have all your ingredients ready before you start. That way, cooking feels smoother and more enjoyable, and you can focus on letting the flavors develop slowly — the way this dish deserves. I try to cut everything the same size, not just for looks but because even cooking means better flavor.

And about that pot — yes, it’s called a Dutch oven. Fancy name, right? But really, it’s just a ceramic-coated cast iron pot that holds heat beautifully. Any pot will do. The real magic, as always, is in the patience.

If you really want to enjoy this dish the Costa Rican way, serve it with a side of white rice, homemade black beans and a simple cabbage and tomato salad. That combination is pure comfort food — the kind that makes you want to go back for seconds.

An overhead shot of the ingredients: a whole chicken in a bowl, a small cup of chicken broth, carrots, cilantro, potatoes, garlic, celery, onion, bell pepper, oil, black pepper, bay leaves, salt, cumin, achiote, oregano, and a bit of cornstarch

🍗 Everything You’ll Need for This Stew

Prefer a video? Go watch it now. Prefer to read? Here are the ingredients.

🐔Chicken

Traditionally, this recipe is made with hen. I couldn’t find one this time, so I’m using a whole young chicken. You can use any part of the chicken you like — thighs, drumsticks, or breasts — even boneless pieces if that’s what you have. But I’ll say this: a bit of bone makes the broth richer and more authentic, just the way this dish is meant to be.

🥄 Oil

Use any light cooking oil you like; it helps the achiote release its color and flavor evenly. You don’t need much — just enough to coat the bottom of the pot and let everything cook gently without sticking.

🌺Achiote (Annatto)

A natural seed used across Latin America to add color and mild flavor to food. Click here to get it from Amazon.

🌿Spices

Oregano, cumin, salt, black pepper, and bay leaves — these are the spices I love to use, and they almost always find their way into my cooking. But this is just my way of showing you how I make it — feel free to add your own favorite spices and make it your own.

🥔Potatoes and Carrots

These two are the classic pair for this stew, the ones you’ll find in most kitchens when making it. But honestly, you can use any vegetables you prefer — chayote, zucchini, green beans, or whatever’s in your fridge will work beautifully.

🧅 Onion, Bell pepper, Celery, and Garlic

These are the natural seasonings that no Costa Rican kitchen could ever live without. They’re the base of countless dishes, and together they create our version of a Sofrito. You can find it here if you’d like to make it ahead and keep it ready for your next dish.

🍗Chicken broth

I usually make my own at home, using chicken bones that I buy and simmer slowly, because homemade broth always has a deeper, richer flavor. But if you don’t have any or prefer something quicker, you can use store-bought broth — any kind will work just fine.

💧Cornstarch

I like to use it to give the sauce a slightly thick and silky consistency. It should always be dissolved in a bit of cold water first to make sure there are no lumps, because if you add it directly to the hot stew, it will clump right away.
You can use all-purpose flour as substitutes.

🌿 Cilantro

Add it at the end, when you turn off the stove or right before serving, so it stays fresh and keeps its flavor.

A serving plate with chicken, carrots, and potatoes, and in the background, slightly blurred, a bowl of salad.

🥄 A Few Secrets from My Kitchen

The chicken doesn’t need to be fully cooked yet when you take it out of the pot — it will finish cooking later in the broth.
Don’t rinse the pot! Those little browned bits at the bottom hold so much flavor. Use them to build your stew’s rich base.
Add the cilantro at the very end, after turning off the heat. This keeps its color bright and its flavor fresh.
Cut your vegetables evenly so they cook at the same time and look beautiful in your bowl.
If you like a touch of heat, add jalapeño, chipotle, or chili flakes to make it your own.

🔪How to Make It

Now that everything’s ready, it’s time to bring it all together! ✨

A Dutch oven with the whole chicken cut into pieces

Step 1: Cook the chicken

Place a Dutch oven or large pot over medium heat.
Add the achiote and oil, then add the chicken pieces. Quickly season with salt and black pepper.

A Dutch oven with the chicken pieces cooking starting to turn golden

Step 2: Flip and Season

Immediately flip your chicken and season the other side as well, and let it cook for about 10 minutes per side. Remove it and set aside.

Step 3: Cook the potatoes.

In the same pot, add a little oil and achiote. Add the potatoes and cook for 5 minutes, stirring often, until slightly golden.

Inside the Dutch oven, you can see potato cubes, carrot slices, and chopped onion, while a hand pours a small cup of celery into the pot. In the background, there’s a container of oil slightly out of focus.

Step 4: Add the vegetables.

Add the carrots, onion, celery, and bell pepper. Stir for 2–3 minutes.

nside the Dutch oven, there are potato cubes, carrot slices, chopped garlic, and oregano, with a spatula resting inside. In the background, a small cup of chopped cilantro, a glass with oil, and a few bay leaves

Step 5: Add the spices.

Add garlic, oregano, cumin, salt, black pepper, and bay leaves.
Mix well and cook for 1 more minute.

In the pot, there are chunks of carrot and potato mixed with the seasonings, while a container of chicken broth is being poured into the mixture.

Step 6: Add the broth

Add the chicken broth, you could also substitute with water.

A pot with the mixture of potatoes, carrots, and chicken pieces is shown. In the background, there’s a small cup of cilantro, a container of oil, and a small cup with bay leaves.

Step 5: Add the chicken.

Return the chicken to the pot with any juices. Cover and cook for 30 minutes over medium heat.

Inside the pot, you can see the mixture of chicken and vegetables, while the left hand holds a small cup of cornstarch, ready to pour it in, and the right hand stirs with a spatula

Step 6: Thicken the sauce

In a small bowl, mix the cornstarch with cold water until fully dissolved. Slowly pour the mixture into the stew while stirring constantly. Cook for 5 more minutes.

Your Frequently Asked Questions, Answered

What if I can’t find achiote?

No worries! Achiote gives the stew its color and earthy flavor, but you can replace it with paprika or turmeric — both work beautifully. Find your Achiote here.

Can I make this in a slow cooker?

Yes! Just add all the ingredients — chicken, veggies, and spices — and cook on low for 6–8 hours.
When you get home, dinner will be ready and delicious.

How do I know when the chicken is fully cooked?

The chicken is ready when it’s tender and easy to pull apart with a fork.
If you want to be sure, check the thickest part — it should be white all the way through, with no pink inside.
You can also use a kitchen thermometer: it should read 165°F (74°C) at the center.

🥭 Why You Need to Make Gallina Achiotada

Costa Rican food may not be as famous or bold as other Latin cuisines, but it’s full of warmth, color, and simplicity — the kind that brings people together around the table. My goal with recipes like this one is to show how easy it can be to make and how much comfort it carries in every bite.

If you enjoyed this Achiote-Braised Chicken, try pairing it with a Fresh Tamarind Juice a hearts of palm salad, or even serve it “en gallo,” tucked into a warm handmade tortilla and if you want to keep exploring Costa Rican flavors, don’t miss the Yucca Flower Picadillo, another one of our traditional favorites.

I hope these little pieces of our kitchen inspire you to cook, share, and fall in love with the taste of Costa Rica. And if you make this recipe, send me a photo or leave a comment — I’d love to see how it turned out in your kitchen!

Besitos (kisses),
Mara