Colombian Stew

Ingredients

• 1 tablespoon olive oil, divided
• 12 chicken thighs, skinned
• 3½ cups chicken broth, divided
• 1½ cups fresh corn kernels, divided
• ½ cup onion, chopped
• ½ cup carrots, thinly sliced
• 1½ cups water
• 1½ teaspoons fresh oregano, chopped
• 1 teaspoon fresh thyme, chopped
• 2½ cups baking potatoes, peeled and finely shredded
• 2½ cups Yukon gold potatoes, peeled and cubed
• ¼ cup fresh cilantro, chopped
• 1¼ teaspoons salt
• 1 teaspoon garlic
• ½ teaspoon onion powder
• 1 teaspoon black pepper
• ¼ teaspoon ground chipotle pepper
• ½ teaspoon hot pepper sauce
• 1 tablespoon fresh lime juice
• ¾ cup avocado, peeled and cubed
• 4½ teaspoons capers

Directions

1. Heat 1½ teaspoons oil in a large pot over medium-high heat.
2. Add half the chicken to the pot and brown on all sides.
3. Remove chicken, then set aside.
4. Add the other half of the chicken, then brown on all sides.
5. Remove from the pan and drain.
6. Place 1 cup broth and ½ cup of corn in a food processor. Purée.
7. Add remaining 1½ teaspoons oil to the pot.
8. Add onions and carrots, then sauté for 2 minutes.
9. Stir in the puréed corn mixture, remaining 1½ cups chicken broth, water, oregano, and thyme.
10. Bring to a simmer.
11. Stir in shredded baking potato.
12. Return chicken thighs to pan.
13. Cover and simmer for 20 minutes. Stir frequently to keep potatoes from burning.
14. Add the Yukon potatoes, then simmer for 25 minutes.
15. Remove the chicken from the pot.
16. Shred chicken, discarding bones.
17. Return chicken back to pot.
18. Stir in cilantro, salt, garlic, onion powder, black pepper, chipotle pepper, hot sauce, lime juice, and remaining corn.
19. Cook for 5 minutes.
20. Remove from heat.
21. Serve topped with avocado and capers.

 

NUTRITIONAL INFO	PER SERVING
Calories	280 (70 from fat)
Total fat	8g
Saturated fat	1.5g
Cholesterol	85mg
Sodium	490mg
Carbohydrate	29g (4g dietary fiber, 2g sugar)
Protein	23g

 
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