COLOMBIAN CHICKEN, CORN, AND POTATO STEW
Steps:
- Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. 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. Transfer chicken as browned to a plate.
- Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes. 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. Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.
- Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes. Add corn and simmer, covered, until tender, 5 to 10 minutes more. While corn is cooking, remove skin and bones from chicken and coarsely shred meat. Add meat to pot and heat through.
- Serve stew with accompaniments in separate bowls.
OLD-FASHIONED CHICKEN AND CORN STEW
Categories Soup/Stew Milk/Cream Chicken Potato Sauté Stew Quick & Easy Corn Fall Gourmet
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Pat chicken dry and season with salt and pepper.
- Heat butter and oil in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then lightly brown chicken in 2 batches, turning over occasionally with tongs, about 5 minutes per batch. Transfer chicken as browned to a bowl using tongs.
- While chicken is browning, peel potatoes and cut into 1-inch pieces.
- Add onion, garlic, and 1 teaspoon thyme to pot and sauté, stirring occasionally, until softened, 4 to 5 minutes, then add flour and cook, stirring, 1 minute. Whisk in broth and water and bring to a boil, whisking.
- Add potatoes and corn to onion mixture, then cover and simmer over moderate heat, stirring occasionally, until potatoes are barely tender, about 10 minutes. Stir in chicken (along with any juices accumulated in bowl) and cream, then simmer, covered, until chicken is just cooked through and potatoes are tender, 5 to 10 minutes. Season stew with salt and pepper and sprinkle with remaining teaspoon thyme.
CHICKEN, CORN, AND POTATO STEW
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! I'm guessing at the servings as we now have only myself and my DH at home and we had lots left. Excellent with cornbread.
Provided by Annacia
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- 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.
- Transfer chicken as browned to a plate.
- Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes.
- 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.
- Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.
- Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes.
- Add corn and simmer, covered, until tender, 5 to 10 minutes more.
- While corn is cooking, remove skin and bones from chicken and coarsely shred meat.
- Add meat to pot and heat through.
Nutrition Facts : Calories 920.7, Fat 58.2, SaturatedFat 20.2, Cholesterol 201.2, Sodium 1354.2, Carbohydrate 54.3, Fiber 11.5, Sugar 5.3, Protein 48.2
COLOMBIAN CHICKEN, CORN, AND POTATO STEW
Provided by Shelley Wiseman
Categories Soup/Stew Milk/Cream Chicken Potato Stew Dinner Lunch Corn Root Vegetable Cilantro Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- 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).
- Add papas criollas 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.
- 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.
- Add corn, 1/4 cup cilantro, and 1 teaspoon coarsely ground black pepper and simmer, covered, until corn is tender, 5 to 10 minutes.
- While corn cooks, coarsely shred chicken, discarding skin and bones.
- Add chicken to stew and cook, stirring occasionally, until heated through. Season with salt.
- 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).
CHICKEN AND POTATO STEW
Make and share this Chicken and Potato Stew recipe from Food.com.
Provided by mkndietrich
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the chicken with salt and pepper; then, coat with flour.
- In a Dutch oven, saute the chicken in butter until golden.
- Add the onions and potatoes on top of the chicken. Slicing the potatoes thinly ensures that they cook thoroughly.
- Top with cheese and cayenne, salt and pepper to taste.
- Add the wine and chicken broth.
- Cover and simmer for 2 hours. Stir occasionally.
Nutrition Facts : Calories 1038.2, Fat 43.4, SaturatedFat 15, Cholesterol 193.3, Sodium 620.4, Carbohydrate 95.5, Fiber 11.8, Sugar 7.6, Protein 58.1
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POTATO, CORN, AND CHICKEN STEW (AJIACO) RECIPE | MYRECIPES
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4/5 (1)Total Time 1 hr 22 minsServings 9Calories 319 per serving
- Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of chicken; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining half of chicken. Remove from pan; discard drippings.
- Heat Dutch oven over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add onion and carrot; sauté 2 minutes. Stir in pureed corn mixture, remaining 2 1/2 cups broth, remaining 1 cup corn, 1 1/2 cups water, oregano, and thyme; bring to a simmer. Stir in baking potato. Return chicken thighs to pan; cover, reduce heat, and simmer 20 minutes, stirring frequently to keep potato from sticking to pan. Add Yukon gold potato; cover and simmer 25 minutes, stirring frequently. Remove chicken from pan; cool slightly.
- Remove chicken from bones, discarding bones. Shred chicken into bite-sized pieces. Return shredded chicken to pan. Stir in cilantro and next 4 ingredients (through black pepper); cook, uncovered, 5 minutes, stirring frequently. Ladle soup into bowls; top with avocado and capers.
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