Chicken, Corn, And Potato Stew Recipe

Name: Chicken, Corn, And Potato Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2-4 lb) broiler-fryer chickens, cut into 8 serving pieces; 1 3/4 teaspoons salt; 1 1/2 teaspoons black pepper; 3 tablespoons unsalted butter; 1 large white onion, finely chopped; 2 teaspoons dried oregano, crumbled; 1 1/2 lbs russet potatoes (baking); 6 cups chicken broth; 1 cup water; 2 lbs yellow potatoes, peeled, cut into 1/2-inch cubes and placed in bowl covered with water; 3 ears corn, cut crosswise into 1-inch pieces; Accompaniments; 1/2 cup chopped fresh cilantro leaves; 1 cup heavy cream; 3 tablespoons drained capers; 3 avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes

Servings: persons

1 (3 1/2-4 lb) broiler-fryer chickens, cut into 8 serving pieces
1 3/4 teaspoons salt
1 1/2 teaspoons black pepper
3 tablespoons unsalted butter
1 large white onion, finely chopped
2 teaspoons dried oregano, crumbled
1 1/2 lbs russet potatoes (baking)
6 cups chicken broth
1 cup water
2 lbs yellow potatoes, peeled, cut into 1/2-inch cubes and placed in bowl covered with water
3 ears corn, cut crosswise into 1-inch pieces
Accompaniments
1/2 cup chopped fresh cilantro leaves
1 cup heavy cream
3 tablespoons drained capers
3 avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes

1
Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
2
Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes.
3
Transfer chicken as browned to a plate.
4
Add onion to pot along with oregano and remaining teaspoon each salt and pepper and saute, stirring, until light golden, about 5 minutes.
5
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.
6
Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.
7
Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes.
8
Add corn and simmer, covered, until tender, 5 to 10 minutes more.
9
While corn is cooking, remove skin and bones from chicken and coarsely shred meat.
10
Add meat to pot and heat through.

1304

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (3 1/2-4 lb) broiler-fryer chickens, cut into 8 serving pieces, 1 3/4 teaspoons salt, 1 1/2 teaspoons black pepper, 3 tablespoons unsalted butter, and more.

Yes, Chicken, Corn, And Potato Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, Corn, And Potato Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions