RCI-SP.004.0079.001
Chicken, Corn and Potato stew
Chicken, Corn and Potato stew
Prep15 min
Cook360 min
Total375 min
Servings4
Difficultyintermediate
Ingredients
- (3½- to 4-lb) chicken1 unitcut into 8 serving pieces
- 1¾ teaspoons
- 1½ teaspoons
- 3 tablespoons
- white onion1 largefinely chopped
- dried oregano2 teaspoonscrumbled
- 1½ lb
- 6 cups
- 1 cup
- potatoes2 lbpeeled, cut into ½-inch cubes, and covered with water in a bowl
- ears corn3 unitcut crosswise into 1-inch pieces
Method
1
Season the chicken pieces evenly with salt and black pepper on all sides.
2
Heat unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it foams.
2 minutes
3
Working in batches to avoid crowding, add the chicken pieces to the pot and brown them until golden on all sides, approximately 10-12 minutes per batch. Transfer to a plate and set aside.
12 minutes
4
Add the finely chopped white onion to the same pot and sauté until softened and translucent, about 3-4 minutes, stirring occasionally.
4 minutes
5
Stir in the crumbled dried oregano and cook for 1 minute to release its flavors.
6
Return all browned chicken pieces to the pot and add the chicken broth and water.
1 minutes
7
Bring the liquid to a simmer, then reduce heat to medium-low, cover, and simmer for 15 minutes to allow the chicken to partially cook.
15 minutes
8
Drain the cubed potatoes from their water and add them to the pot along with the corn pieces.
1 minutes
9
Return to a gentle simmer, cover, and cook until the potatoes are tender and the chicken is fully cooked through, approximately 15-20 minutes.
18 minutes
10
Taste the stew and adjust seasoning with additional salt and pepper as needed.
11
Ladle the stew into bowls, ensuring each serving includes chicken, potatoes, corn, and broth, and serve hot.