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Categories:
salt black pepper unsalted butter white onion oregano potatoes chicken broth water yellow potatoes corn accompaniments cilantro heavy cream capers avocados
Viewed: 85 - Published at: 8 years agoIngredients
- 1 (3 1/2-4 lb) broiler-fryer chickens, cut into 8 serving pieces
- 1 3/4 teaspoons salt
- 1 1/2 teaspoons black pepper
- 3 tablespoons unsalted butter
- 1 large white onion, finely chopped
- 2 teaspoons dried oregano, crumbled
- 1 1/2 lbs russet potatoes (baking)
- 6 cups chicken broth
- 1 cup water
- 2 lbs yellow potatoes, peeled, cut into 1/2-inch cubes and placed in bowl covered with water
- 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 avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes
Method
- 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 remaining teaspoon each salt and pepper and saute, stirring, until light golden, about 5 minutes.
- Peel and coarsely grate russet potatoes and add to pot with 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 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.
