Best Colombian Chicken Corn And Potato Stew Recipes

Colombian Chicken, Corn, and Potato Stew image

Yield Makes 6 servings

Number Of Ingredients 16

1 (3 1/2- to 4-lb) chicken, 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 lb russet (baking) potatoes
6 cups chicken broth
1 cup water
2 lb yellow-fleshed potatoes such as Yukon Gold, peeled, cut into 1/2-inch cubes, and covered with water in a bowl
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 California avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes

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.

Colombian Chicken, Corn, and Potato Stew image

Provided by Shelley Wiseman

Yield Makes 8 servings

Number Of Ingredients 13

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 papas criollas (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

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).