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

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

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.

yield 4 serving(s)

prep time 20 Min

cook time 1 Hr 10 Min

method Stove Top

Ingredients For colombian chicken, corn, and potato stew

STEW
2 can

cut chicken parts
3/4 tsp

salt
1/2 tsp

fresh ground black pepper
1 1/2 Tbsp

unsalted butter
1/2

white onion, finely chopped
1 tsp

dried oregano, crumbled
3/4 lb

russet potatoes
3 c

de fatted chicken broth
1/2 c

water
3/4 lb

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 c

celery leaves
OPTIONAL ACCOMPANIMENTS
1/4 c

chopped fresh cilantro leaves
1/2 c

heavy cream
2 tsp

drained capers
2 md

avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes

How To Make colombian chicken, corn, and potato stew

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.

2
Add onion to pot along with oregano and the salt and pepper and sauté, stirring, until light golden, about 5 minutes.
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.
4
Transfer chicken with tongs to a plate to cool. Drain cubed yellow potatoes and add to pot.
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.
6
While corn is cooking, remove skin and bones from chicken and coarsely shred meat. Add meat to pot and heat through and serve.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.