Chicken, Corn and Potato stew

Native American Chicken, Corn, and Potato Stew Recipe

Region / culture: Native America | Preparation time: 30 minutes | Cooking time: 50 minutes | Servings: 6

Introduction

This Chicken, Corn, and Potato stew is a hearty and comforting dish that is perfect for a cozy night in. The combination of tender chicken, sweet corn, and creamy potatoes creates a delicious and satisfying meal that the whole family will love.

History

This recipe has its roots in traditional American comfort food. It combines classic ingredients like chicken, corn, and potatoes in a rich and flavorful broth. The stew is a popular dish in many households, especially during the colder months when a warm and comforting meal is just what you need.

Ingredients

1 (3.5-4 lb or 1.81 kg) chicken, cut into 8 serving pieces
1.75 tsp salt
1.5 tsp black pepper
3 tbsp unsalted butter
1 large white onion, finely chopped
2 tsp dried oregano, crumbled
1.5 lb (680 g) russet (baking) potatoes
6 cups chicken broth
1 cup water
2 lb (907 g) potatoes, peeled, cut into 0.5 inch cubes, and covered with water in a bowl
3 ears corn, cut crosswise into 1 inch pieces

Accompaniments

0.5 cup chopped fresh cilantro leaves
1 cup heavy cream
3 tbsp drained capers
3 avocados, quartered, pitted, peeled, and cut into 0.5 inch cubes

How to prepare

Pat the chicken dry and season with 0.75 tsp of salt and 0.5 tsp of pepper.
Heat the butter in a wide, heavy 7- to 8 qt (7.57 liter) pot over moderately high heat until the foam subsides. Then, brown the chicken in 2 batches, starting with the skin side down, turning occasionally. This should take about 10 minutes.
Transfer the browned chicken to a plate.
Add the onion to the pot along with the oregano and the remaining teaspoon of salt and pepper. Sauté and stir until the onion turns light golden, which should take about 5 minutes.
Peel and coarsely grate the russet potatoes. Add them to the pot along with the chicken, broth, and water.
Simmer the mixture, covered, stirring occasionally, until the chicken is cooked through. This should take about 25 minutes.
Transfer the chicken to a cutting board to cool using tongs.
Drain the cubed yellow potatoes and add them to the pot.
Simmer the mixture, covered, stirring occasionally, until the cubed potatoes are almost tender. This should take about 10 minutes.
Add the corn and simmer, covered, until tender. This should take 5 to 10 minutes more.
While the corn is cooking, remove the skin and bones from the chicken and coarsely shred the meat.
Add the shredded meat to the pot and heat through.

Variations

Add diced carrots or bell peppers for extra color and flavor.
Use sweet potatoes instead of russet potatoes for a twist on the classic recipe.
Add a can of diced tomatoes for a tangy kick.

Cooking Tips & Tricks

Make sure to brown the chicken before adding it to the pot. This will help to develop a rich flavor in the stew.

- Grating the potatoes instead of chopping them adds a nice texture to the stew.

- Be sure to simmer the stew gently to allow the flavors to meld together.

Serving Suggestions

Serve this stew with a sprinkle of fresh cilantro, a dollop of sour cream, and a side of warm crusty bread.

Cooking Techniques

Browning the chicken before adding it to the pot helps to develop a rich flavor in the stew.

- Grating the potatoes instead of chopping them adds a nice texture to the stew.

- Simmer the stew gently to allow the flavors to meld together.

Ingredient Substitutions

Use boneless, skinless chicken breasts or thighs instead of a whole chicken.

- Use frozen corn kernels if fresh corn is not available.

- Substitute coconut milk for the heavy cream for a dairy-free option.

Make Ahead Tips

This stew can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve this stew in a rustic bowl with a sprinkle of fresh herbs on top for a beautiful presentation.

Pairing Recommendations

This stew pairs well with a crisp green salad or a side of steamed vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of this stew contains approximately 400 calories.

Carbohydrates

Each serving of this stew contains approximately 35 grams of carbohydrates.

Fats

Each serving of this stew contains approximately 18 grams of fat.

Proteins

Each serving of this stew contains approximately 25 grams of protein.

Vitamins and minerals

This stew is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains dairy (butter and cream) and may contain gluten if the chicken broth is not gluten-free.

Summary

This stew is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a hearty meal.

Summary

This Chicken, Corn, and Potato stew is a delicious and comforting meal that is perfect for a cozy night in. With a rich and flavorful broth, tender chicken, sweet corn, and creamy potatoes, this stew is sure to become a family favorite.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was many years ago, back when I was just a young girl living in the countryside with my family. We didn't have much, but we made the most of what we had. My mother was a wonderful cook, and she passed down her love of cooking to me.

One day, a neighbor came by with a bushel of fresh corn and a few potatoes from his garden. He had been kind enough to share his bounty with us, and my mother wanted to make something special with the ingredients. She rummaged through her old recipe box and found a handwritten note tucked away in the back. It was a recipe for Chicken, Corn and Potato stew, written in beautiful cursive handwriting.

I had never tasted anything like it before, but the ingredients sounded delicious. My mother set to work, chopping the vegetables and browning the chicken in a large pot. The smell of onions and garlic filled the kitchen, and my mouth watered in anticipation.

As the stew simmered on the stove, the flavors melding together into a savory broth, my mother told me the story behind the recipe. She had learned it from her own mother, who had learned it from a friend who had traveled to the South and picked up the recipe there. It had been passed down through generations, each cook adding their own twist to make it their own.

I watched in awe as my mother worked her magic, adding a pinch of this and a dash of that to the pot. She had a way of cooking that was intuitive, instinctual. She never followed a recipe exactly, always adding her own flair to make it truly her own.

When the stew was finally ready, my mother ladled generous portions into bowls and set them on the table. The steam rose up in wispy tendrils, carrying the tantalizing aroma of chicken, corn, and potatoes.

We sat down as a family and dug into the stew with gusto. The flavors exploded in my mouth, each bite a symphony of taste and texture. The sweetness of the corn paired perfectly with the hearty potatoes and tender chicken. It was a meal that warmed you from the inside out, filling you with comfort and contentment.

From that moment on, Chicken, Corn and Potato stew became a staple in our household. Whenever we had a bounty of fresh vegetables from the garden or a leftover rotisserie chicken from the market, my mother would whip up a batch of the stew. It became a symbol of family, of tradition, of love.

As I grew older and started a family of my own, I carried on the tradition of making Chicken, Corn and Potato stew. I taught my children how to make it, passing down the recipe just as my mother had done for me. It became a dish that we would make on special occasions, on lazy Sundays, or just because.

Now, as I sit here in my kitchen, surrounded by the familiar sights and smells of home, I can't help but feel grateful for the recipe that has brought my family together for so many years. It's more than just a meal – it's a connection to the past, a link to my mother and her mother before her.

As I take a bite of the stew, savoring the familiar flavors that bring back a flood of memories, I can't help but smile. This recipe may have come from a handwritten note in a recipe box, but to me, it's so much more. It's a piece of my history, a taste of my heritage, a reminder of the love that has been passed down through generations.

And as I finish my bowl of Chicken, Corn and Potato stew, I know that this recipe will continue to be a part of my family for years to come. It's more than just food – it's a legacy, a tradition, a piece of my heart. And I wouldn't have it any other way.