| |
Ingredients
- 4-1/2 cups chicken stock
or reduced-sodium canned broth
- 3 medium red potatoes,
scrubbed and cut into chunks
- 3 medium yellow potatoes,
scrubbed and cut into chunks
- 1 medium sweet potato,
scrubbed and cut into chunks
- 1 medium russet potato,
scrubbed and cut into chunks
- 1 large onion, cut into
thin wedges
- 1/3 pound ready-cut baby
carrots
- 1 small dried hot red
pepper
- 2 bay leaves
- 1 teaspoon coarsely ground
black pepper or seasoned pepper
|
- 1/2 teasoon ground coriander
- 6 to 8 cilantro stems
- 1 cooked (3-pound) chicken,
skinned, meat torn into large pieces*
- 2 small ears of corn,
shucked and cut into 4 pieces each
- 3 green onions sliced
- 1/3 cup heavy cream
- 1/2 teaspoon salt
- 1 avocado, peeled and
diced (optional)
- 1-1/2 tablespoons drained
capers (optional)
* The easiest way to do this
recipe is to buy a rotisserie chicken or whole smoked chicken
from the supermarket.
|
|
| |
Directions
- In a deep pot, combine the chicken
stock, potatoes, onion, carrots, hot pepper, bay leaves, black pepper,
coriander, and cilantro stems.
- Bring to a boil, cover, and simmer
until the potatoes are almost tender, about 35 minutes, but start checking
after about 20 minutes in case they cook quicker.
- Add the chicken and corn. Cook,
uncovered, until the potatoes and corn are tender, about 20 minutes.
- Stir in the green onions, cream,
and salt. Divide the stew among serving bowls and serve topped with
the avocado and capers.
|