Colombian Chicken, Corn, And Potato Stew Recipe

Name: Colombian Chicken, Corn, And Potato Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken (about 3 1/2 pounds); 2 quarts water; 2 cups reduced-sodium chicken broth; 1 large white onion, chopped; 1 tablespoon dried guascas or oregano; 1 pound; (thawed if frozen), quartered, or russet (baking) potatoes; 1 pound Yukon Gold potatoes; 1 pound boiling potatoes; 3 ears corn, cut into 1-inch rounds, or 2 cups kernels (10 ounces); 3/4 cup chopped cilantro, divided; 1 cup crema, or 1/2 cup heavy cream mixed with 1/2 cup sour cream; 1/4 cup drained capers; 3 (6- to 8-ounces) firm-ripe avocados, cut into cubes

Servings: persons

1 whole chicken (about 3 1/2 pounds)
2 quarts water
2 cups reduced-sodium chicken broth
1 large white onion, chopped
1 tablespoon dried guascas or oregano
1 pound
(thawed if frozen), quartered, or russet (baking) potatoes
1 pound Yukon Gold potatoes
1 pound boiling potatoes
3 ears corn, cut into 1-inch rounds, or 2 cups kernels (10 ounces)
3/4 cup chopped cilantro, divided
1 cup crema, or 1/2 cup heavy cream mixed with 1/2 cup sour cream
1/4 cup drained capers
3 (6- to 8-ounces) firm-ripe avocados, cut into cubes

1
Put chicken in a 6- to 8-quart pot and add water, broth, onion, guascas, and 1 1/2 teaspoons salt. Bring to a boil, skimming foam, then reduce heat and simmer, covered, until chicken is cooked through, 30 to 40 minutes. Transfer to a plate to cool slightly (reserve broth).
2
Add
3
to reserved broth (if using russet potatoes, peel and coarsely grate first) and simmer, uncovered, stirring occasionally, until potatoes are falling apart and beginning to thicken broth (mash if necessary), 20 to 30 minutes.
4
Meanwhile, peel Yukon Golds and boiling potatoes and cut into 1-inch pieces, then add to pot and simmer, covered, stirring occasionally, until almost tender, 10 to 15 minutes.
5
Add corn, 1/4 cup cilantro, and 1 teaspoon coarsely ground black pepper and simmer, covered, until corn is tender, 5 to 10 minutes.
6
While corn cooks, coarsely shred chicken, discarding skin and bones.
7
Add chicken to stew and cook, stirring occasionally, until heated through. Season with salt.
8
Serve stew with crema, capers, avocados, and remaining 1/2 cup cilantro, each in separate bowls (or add them to stew in pot just before serving).

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 whole chicken (about 3 1/2 pounds), 2 quarts water, 2 cups reduced-sodium chicken broth, 1 large white onion, chopped, and more.

Yes, Colombian 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.

Colombian Chicken, Corn, And Potato Stew

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