Sudado de Pollo (Colombian Chicken Stew) and Limonada de Coco ( Coconut Limeade)

Sudado de Pollo (Colombian Chicken Stew)

• 5 small white potatoes - cut into  chunks
• 1 cup of finely chopped cilantro
• 2 medium diced tomatoes- (beef steak)
• 1 medium yucca- cut into chunks
• 3 chicken legs (Skin on)
• 2 chicken thighs ( boneless and skinless)
• 1 boneless chicken breast- cut into strips
• 1 medium chopped onion
• 3 chicken bullion cubes
• 2 teaspoons of Sazon  azafran
• 1 tablespoon of cumin
• juice of  a lime
• 4 cups of water
• salt
• pepper
• red, yellow and green peppers diced.
• Gluten free and wheat free flour - to act as a thickening agent for your stew.
• 3 pats of butter (not margarine).

Combine all ingredients into a medium to large stock pot. Bring to a boil for 25 minutes. Slowly and gradually reduce the heat to a slow simmer for an additional 30 minutes or until the potatoes reach your desired tenderness.  In a separate pan, combine the butter, gluten free and wheat free flour( 2 tablespoons and some of the stock . Cook until golden brown then add mixture to stew until desired consistency is achieved.

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Limonada de Coco (Coconut Limeade)

• 2 1/2 cups of Ice
• 1 cup of cream of coconut
• the juice of 4 limes

Combine all ingredients into a blender. Mixture should be frothy. Serve immediately , garnish with a lime and Enjoy*