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Colombian Stew & Arroz Amarillo

Whole30 and AIP yellow squash "rice" is served alongside a hearty stew that makes magic out of veggies and leftover shredded meats.

Course Main Course
Cuisine AIP, allergy friendly, autoimmune protocol, coconut free, dairy free, gluten free, latin-american, Paleo, whole30
Keyword stew
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Samantha

Ingredients

STEW

  • 1 Tb refined coconut oil (for coconut-free, sub lard)
  • 1/2 small red onion diced
  • 4 medium carrots diced
  • 1 lb leftover cooked, torn meat such as pork, chicken or beef
  • 2 cups bone broth
  • 1 tsp homemade SAZON SEASONING for AIP, see AIP SAZON variation
  • 1/4 tsp ground cumin for AIP, omit
  • 1/4 tsp Himalayan salt
  • 1 Tb tomato paste for AIP, sub 2 tsp pumpkin puree + 1 tsp apple cider vinegar
  • 1 clove garlic minced
  • 1 medium potato peeled and chopped (for AIP and, sub rutabaga)
  • 1/8 bunch fresh cilantro chopped, plus more for garnish
  • lemon wedges for serving if desired

SAZON SEASONING (makes a small batch that can be stored for future uses)

  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground achiote
  • 1 tsp garlic powder
  • 1 tsp turmeric powder
  • 1 tsp Himalayan salt
  • 3/4 tsp ground oregano
  • 1/8 tsp cayenne pepper

AIP SAZON SEASONING (makes a small batch that can be stored for future uses)

  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp turmeric powder
  • 1 tsp ground oregano
  • 1/2 tsp ginger powder
  • 1 tsp safflower petals
  • 1 tsp Himalayan salt

SQUASH RICE

  • 2 medium summer squash finely grated
  • 1 Tb butter for AIP, sub refined coconut oil or lard
  • 1/4 tsp homemade SAZON SEASONING

Instructions

  1. Heat the oil in a lidded medium to large Dutch oven over medium heat, then add the onions and carrots. Cook for 10 minutes, stirring occasionally, until beginning to brown.
  2. Add in the meat, broth, seasonings, tomato paste, potato and cilantro and stir well. Cover with lid, reduce heat to just under medium, and cook for 20 minutes or until potatoes are cooked through.
  3. While stew is cooking, make the SQUASH RICE: You can either microwave the shredded squash for 4 minutes, then stir in the fat and seasoning -or- sauté the squash in the oil over medium heat in a skillet for 2 minutes, then stir in seasoning. Set aside.
  4. Serve stew in bowls aside a scoop of the squash rice, with chopped cilantro on top and a lemon wedge on the side if desired.

Recipe Notes

PRODUCTS USED IN THIS RECIPE:

Pumpkin Puree

Ground Achiote

Safflower Petals