
Place the chicken in a glass or ceramic dish. Top with the onion, garlic, salt, and pepper.
Cover and refrigerate for 8 to 24 hours.
Heat the olive oil in a heavy 4-quart lidded pot over medium-high heat.
Add the chicken with its marinating bits and brown each side, about 6 minutes.
Pour in the stock and raise the heat to high.
When the mixture boils, lower the heat to medium-low, then cover and simmer. Cook until the chicken is tender, about 30 minutes.
Transfer the chicken to a platter, reserving the cooking liquid in the pot.
When cool enough to handle, remove the skin from the chicken and discard. Cut or tear the chicken breasts into bite-size strips and discard the bones.
Place the potatoes in the pot with the leftover cooking liquid and turn the heat to medium. Cover and cook for about 5 minutes.
Add the corn, cilantro, green onions and the guascas.
Simmer, covered, for 20 minutes, or until potatoes are tender but not overcooked.
Remove the cilantro and green onions and return the chicken to the pot.
Simmer a few minutes more until the chicken is warmed through.
Ladle the soup into individual bowls and place the toppings on the table to be passed around.
https://www.thespruceeats.com/colombian-chicken-and-potato-stew-4120146
Ingredients
Directions
Place the chicken in a glass or ceramic dish. Top with the onion, garlic, salt, and pepper.
Cover and refrigerate for 8 to 24 hours.
Heat the olive oil in a heavy 4-quart lidded pot over medium-high heat.
Add the chicken with its marinating bits and brown each side, about 6 minutes.
Pour in the stock and raise the heat to high.
When the mixture boils, lower the heat to medium-low, then cover and simmer. Cook until the chicken is tender, about 30 minutes.
Transfer the chicken to a platter, reserving the cooking liquid in the pot.
When cool enough to handle, remove the skin from the chicken and discard. Cut or tear the chicken breasts into bite-size strips and discard the bones.
Place the potatoes in the pot with the leftover cooking liquid and turn the heat to medium. Cover and cook for about 5 minutes.
Add the corn, cilantro, green onions and the guascas.
Simmer, covered, for 20 minutes, or until potatoes are tender but not overcooked.
Remove the cilantro and green onions and return the chicken to the pot.
Simmer a few minutes more until the chicken is warmed through.
Ladle the soup into individual bowls and place the toppings on the table to be passed around.
https://www.thespruceeats.com/colombian-chicken-and-potato-stew-4120146