Food Network: Colombian Chicken, Corn, and Potato Stew: Ajiaco

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Colombian Chicken, Corn, and Potato Stew: Ajiaco
Recipe courtesy Gourmet Magazine

Ingredients
1 (3 1/2 to 4-pound) chicken, cut into 8 pieces
Salt and freshly ground black pepper
3 tablespoons unsalted butter
1 large white onion, finely chopped
2 teaspoons dried oregano, crumbled
1 1/2 pound baking potatoes, like russets
6 cups chicken broth
1 cup water
2 pounds yellow-fleshed potatoes such as Yukon Gold, peeled, cut into 1/2-inch
cubes, and covered with water in a bowl
3 ears corn, cut crosswise into 1-inch pieces

Accompaniments:
1/2 cup chopped fresh cilantro leaves
1 cup heavy cream
3 tablespoons drained capers
3 ripe Hass avocados, quartered, pitted, peeled, and cut into 1/2-inch
cubes

Directions
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.