Chicken, Corn, And Potato Stew

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 1 (3 1/2-4 lb) broiler-fryer chickens, cut into 8 serving pieces
• 1 3/4 teaspoons salt
• 1 1/2 teaspoons black pepper
• 3 tablespoons unsalted butter
• 1 large onion, finely chopped
• 2 teaspoons dried oregano, crumbled
• 1 1/2 lbs russet potatoes (baking)
• 6 cups chicken broth
• 1 cup water
• 2 lbs yellow potatoes, peeled, cut into 1/2-inch cubes and placed in bowl covered with water
• 3 ears corn, cut crosswise into 1-inch pieces
• 1/2 cup chopped fresh cilantro leaves
• 1 cup heavy cream
• 3 tablespoons drained capers
• 3 avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes

Recipe

• 1 pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
• 2 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.
• 3 transfer chicken as browned to a plate.
• 4 add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes.
• 5 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.
• 6 transfer chicken with tongs to a cutting board to cool. drain cubed yellow potatoes and add to pot.
• 7 simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes.
• 8 add corn and simmer, covered, until tender, 5 to 10 minutes more.
• 9 while corn is cooking, remove skin and bones from chicken and coarsely shred meat.
• 10 add meat to pot and heat through.