Colombian Chicken, Corn, And Potato Stew - {Ajiaco}

Recipe Ingredients

1		Chicken - (3 1/2 to 4 lbs) - cut into 8 pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Unsalted butter
1 tablespoon	15ml	White onion - finely chopped (large)
2 teaspoons	10ml	Dried oregano - crumbled
1 1/2 lbs	681g / 24oz	Baking potatoes, like russets
6 cups	1422ml	Chicken broth
1 cup	237ml	Water
2 lbs	908g / 32oz	Yellow-fleshed potatoes, like Yukon Gold - peeled, and
		Cut 1/2" cubes, covered with water
3		Corn - cut crosswise
		Into 1" pieces
		Accompaniments
1/2 cup	8g / 0.3oz	Chopped fresh cilantro leaves
1 cup	237ml	Heavy cream
3 tablespoons	45ml	Drained capers
3		Ripe Hass avocados - quartered, pitted,
		Peeled, cut into 1/2" cubes

Recipe Instructions

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 1 teaspoon each salt and pepper, and saute, stirring, until light golden, about 5 minutes. Peel and coarsely grate the baking potatoes with a box grater, and add to the pot. Add back the 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 the 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.

This recipe yields 6 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B41) - from the TV FOOD NETWORK

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