Cubed Yukon gold potatoes provide color, while grated russets gently release their starch to make this traditional Columbian dish velvety without added cream. Use the small holes on a box grater for the russet potatoes; if you shred them coarsely, they won't dissolve into the broth.
Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of chicken; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining oil and chicken. Remove from pan; cover and keep warm.
Add onion and carrot to pan; sauté 2 minutes. Stir in broth, corn, oregano, and thyme; bring to a simmer. Stir in baking potato and chicken; cover and simmer 20 minutes, stirring frequently to keep potato from sticking to pan. Add cubed potato; cover and simmer 20 minutes, stirring frequently. Stir in the cilantro and remaining ingredients, and cook, uncovered, 5 minutes, stirring frequently.
I thought this dish was very nice, balanced, and hearty. The corn was a lovely, sweet addition, and is perfect for the blending of summer/fall that we often get here in California. I made it in my large Le Creuset dutch oven which worked spectacularly.
This stew got thick, and rich, and required minimal effort. The reason for 3 stars is because I thought it still needed more seasoning. I served it with lime wedges on the side and more cilantro sprinkled on top. Oh, and I also forgot chicken stock at the store, so used beef boulion cubes disolved in water. Still a fantastic taste.
I added more cilantro, lime, salt, pepper, and hot sauce than the recipe called for. I think this is a dish that would satisfy adults and children. I might not serve it to guests as it is messy to eat. Consider shredding the chicken after cooking and stirring it in, though it is a lovely presentation with the chicken thighs whole.
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