The Healthy Teen Cookbook. Remmi Smith

      Directions:

      Prepare all of the ingredients as specified in the ingredients list. To a large pan at high heat, add oil, then brown the chicken on both sides. Once the chicken has been browned, add onion, carrots, and garlic. Sauté for about 3 minutes. Add the tomato, garlic powder, cumin, saffron, cilantro, and potatoes. Pour in the chicken broth, adding more if necessary to cover all vegetables and chicken. Bring to a boil, then lower heat to simmer for about 40-45 minutes or until vegetables are tender and chicken is cooked through. Serve and enjoy!

      Remmi Notes: This classic Colombian dish has such bold flavors! It is very important to develop the sauce really well, because that’s where all the flavors really are. If you don’t have saffron, you can substitute about a ¼ tsp. of turmeric, which doesn’t give you the flavor of the saffron, but does give you the color! This warm dish is one of my favorites on cold, rainy days because it warms your stomach. It is best served over white rice, so the rice can soak up the broth and all of the delicious flavor!

      PERU

      Due south from Colombia is Peru, which is bordered by Ecuador, Colombia, Brazil, Bolivia, and Chile. The Peruvian portion of the famous Amazon Rainforest fills about 69 percent of the country. Peru has the second largest portion of the Amazon Rainforest, while Brazil contains the largest chunk. Peru’s landscapes are as well-known as its history. Machu Picchu is the site of the ancient ruins of Peru’s Quechua ancestors and is the country’s most popular tourist spot. This Incan citadel is found deep in the mountainous Andes; the journey there is not easy, but the historical site, along with breathtaking views, make the trek worth it.

      Peruvian cuisine has become increasingly more well-known in recent years. Its influences range from the country’s indigenous Incan roots to the cuisines of Spain, China, and Italy. One of the staples of Peruvian cuisine is quinoa. Many of their dishes have big flavors due to their range of chilis and other spices used.