Chicken Stew (Gallina Achiotada)
This Achiote-Braised Chicken is a classic Costa Rican comfort dish — tender chicken simmered in a colorful broth with achiote, fresh vegetables, and simple spices. It’s the kind of meal that fills your kitchen with warmth and brings everyone to the table.
Equipment
- 1 Big pot or Dutch Oven
- 1 Cutting board and knife
- measuring spoons
Ingredients
To cook the chicken:
- 1 whole young chicken
- ¼ cup oil
- 1 teaspoon achiote
- salt and black pepper
To cook the stew:
- 5-6 potatoes
- 1 teaspoons achiote
- 2 carrots
- ½ onion
- ½ bellpepper
- 2 sticks celery
- 2 garlic cloves
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 teaspoon salt
- 3-4 bay leaves
- 3 cups chicken broth
- 2 tablespoon cornstarch
- 4 tablespoon water
- 1 bunch cilantro
Instructions
- Heat a Dutch oven or large pot over medium heat. Add the achiote and oil, then place the chicken pieces inside. Season with salt and black pepper, then immediately flip each piece and season the other side as well.
- Leave the chicken to cook on that second side for about 10 minutes, until it starts to turn golden. Flip the pieces again and cook the other side for another 10 minutes, or until both sides are nicely browned. Remove from the pot and set aside.
- In the same pot, add a little more oil and achiote if needed. Add the potatoes, carrots, onion, celery, and bell pepper all at the same time. Stir well and cook for about 5 minutes, or until the vegetables begin to soften and the potatoes start to turn slightly golden.
- Add the garlic, oregano, cumin, salt, black pepper, and bay leaves. Mix well and cook for 1 more minute to release the flavors.
- Pour in the chicken broth and bring it to a boil.
- Return the chicken and any juices to the pot. Cover and cook for about 30 minutes over medium heat until the chicken is fully cooked and tender. When time has past, remove the lid and cook for 20-25 more minutes.
- In a small bowl, mix the cornstarch with cold water until fully dissolved. Slowly pour it into the stew while stirring constantly. Cook for 5 more minutes, or until the sauce thickens slightly.
Video
Notes
- The chicken doesn’t need to be fully cooked when you remove it in the first step, it will finish cooking later in the broth.
- Don’t rinse the pot after cooking the chicken; the browned bits at the bottom add amazing flavor to the stew.
- Always dissolve the cornstarch in cold water before adding it to the stew to avoid lumps.
- If you can’t find achiote (annatto), you can substitute it with paprika or turmeric.
- Add the fresh cilantro at the end, after turning off the heat, to preserve its bright color and fresh taste.