6 servings (serving size: 2 thighs and 1 cup broth mixture)

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.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

Airebt's Review

February 20, 2013

JeniFood's Review

October 01, 2009
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.