Colombian Chicken, Corn, and Potato Stew

Colombian Chicken, Corn, and Potato Stew
Photo by Romulo Yanes

Ingredients

  • 1 pound boiling potatoes
  • 3 6- to 8-ounces firm-ripe avocados
  • 2 quarts water
  • ¾ cup cilantro
  • 1 large white onion
  • 2 cups reduced-sodium chicken broth
  • 1 pound papas criollas or russet (baking) potatoes
  • + 6 more ingredients
    • 1 whole chicken (about 3 1/2 pounds)
    • ¼ cup capers
    • 1 tablespoon dried guascas or oregano
    • 1 pound Yukon Gold potatoes
    • 3 ears corn or 2 cups kernels
    • 1 cup crema, or 1/2 cup heavy cream mixed with 1/2 cup sour cream

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 r...

View full recipe at Epicurious

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