colombian chicken, corn, and potato stew

Name: Colombian Chicken, Corn, and Potato Stew
Prep time: 20 min
Cook time: 1 h 10 min
Yield: 4
Cuisine: Latin American
Ingredients: ## STEW; 2 can(s) cut chicken parts; 3/4 teaspoon(s) salt; 1/2 teaspoon(s) fresh ground black pepper; 1 1/2 tablespoon(s) unsalted butter; 1/2 - white onion, finely chopped; 1 teaspoon(s) dried oregano, crumbled; 3/4 pound(s) russet potatoes; 3 cup(s) de fatted chicken broth; 1/2 cup(s) water; 3/4 pound(s) yellow potatoes, peeled, cut into 1/2-inch cubes and placed in bowl covered with water; 1 1/2 - ears corn, cut crosswise into 1-inch pieces; 1/3 cup(s) celery leaves; ## OPTIONAL ACCOMPANIMENTS; 1/4 cup(s) chopped fresh cilantro leaves; 1/2 cup(s) heavy cream; 2 teaspoon(s) drained capers; 2 medium avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes

7 Pinches 1 Photo

Annacia *

Moose Jaw, SK

Updated on May 8, 2016

It looks like there is a lot to do here but it all goes quickly, especially if you use a food processor to grate the russets! The russet potatoes should dissolve and thicken the stew nicely. Talk about comfort food this is it! Excellent with cornbread.

Rate

prep time 20 Min

cook time 1 Hr 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

STEW
2 cans cut chicken parts
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/2 tablespoons unsalted butter
1/2 - white onion, finely chopped
1 teaspoon dried oregano, crumbled
3/4 pound russet potatoes
3 cups de fatted chicken broth
1/2 cup water
3/4 pound yellow potatoes, peeled, cut into 1/2-inch cubes and placed in bowl covered with water
1 1/2 - ears corn, cut crosswise into 1-inch pieces
1/3 cup celery leaves
OPTIONAL ACCOMPANIMENTS
1/4 cup chopped fresh cilantro leaves
1/2 cup heavy cream
2 teaspoons drained capers
2 medium avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes

How To Make colombian chicken, corn, and potato stew

Step 1

Pat chicken dry and heat butter in a wide heavy pot over moderately high heat until foam subsides, then cook chicken in 2 batches, if needed, until browned, skin side down first, turning occasionally for about 10 minutes. Transfer chicken as browned to a plate.

Step 2

Add onion to pot along with oregano and the salt and pepper and sauté, stirring, until light golden, about 5 minutes.
Step 3

Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water. Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes.
Step 4

Transfer chicken with tongs to a plate to cool. Drain cubed yellow potatoes and add to pot.
Step 5

Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes. Add corn, celery leaves and simmer, covered, until tender, 5 to 10 minutes more.
Step 6

While corn is cooking, remove skin and bones from chicken and coarsely shred meat. Add meat to pot and heat through and serve.
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