Chicken Tender, corn and potato pot stew

It is a rainy day and I wanted to make something soothing and to warm up your body.
Even though the weather in the Caribbean is always warm , there are some days that you just want some comfort food that is nourishing and fulfilling.
I looked to see what ingredients I had and this is the recipe I came up with. It is great for one of those nice rainy, fall or wintery day.
I hope you enjoy. Make some biscuits and dunk them in the sauce to make your meal complete.
Even though the weather in the Caribbean is always warm , there are some days that you just want some comfort food that is nourishing and fulfilling.
I looked to see what ingredients I had and this is the recipe I came up with. It is great for one of those nice rainy, fall or wintery day.
I hope you enjoy. Make some biscuits and dunk them in the sauce to make your meal complete.
Ingredients
- 2 yellow onions sliced
- 3 cloves of garlic, minced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 4 tbsp extra virgin olive oil
- 2 tsp fresh oregano or 4 tsp dry oregano
- 2 tsp black pepper
- 2 tsp salt
- 2 tsp adoba goya
- 4 large potatoes, diced with skin on
- 1 ½ cup frozen corn
- 8 chicken tenders
- 1 ½ cup of chicken broth
- 2 tbsp Worcestershire sauce
- 1 stick of unsalted butter
Directions
1. In a large skillet put onions and garlic with ½ of the olive oil and 1 tsp of salt and saute' until onions are translucent. Add the oregano.
2. Add the sliced green and red peppers and cook for 3 minutes until peppers are soft. Season with ½ of the adoba goya, pepper, and salt, reserving the balance for seasoning the tenders. Add the potatoes and stick of butter, let cook on low heat, turning occasionally for 10 minutes. Add ½ of the chicken broth.
3 . Season the tenders with the remaining adoba goya, salt and pepper. In a separate skillet add the balance of the olive oil and cook tenders on high heat, one minute on each side until browned.
4 . Add tenders and frozen corn to vegetable pot along with the rest of the chicken broth. Cover and simmer for 10 minutes.
2. Add the sliced green and red peppers and cook for 3 minutes until peppers are soft. Season with ½ of the adoba goya, pepper, and salt, reserving the balance for seasoning the tenders. Add the potatoes and stick of butter, let cook on low heat, turning occasionally for 10 minutes. Add ½ of the chicken broth.
3 . Season the tenders with the remaining adoba goya, salt and pepper. In a separate skillet add the balance of the olive oil and cook tenders on high heat, one minute on each side until browned.
4 . Add tenders and frozen corn to vegetable pot along with the rest of the chicken broth. Cover and simmer for 10 minutes.
Other Chicken Entree
Feta Stuffed Chicken with Tomato-Watermelon Salad
Well with all the cooking I do, you would think I didn’t want to see food outside of the kitchen. Not true. One of the things I love to...more...
Spicy Chicken Sandwich
This sandwich is really good for lunch or for dinner. It is so well seasoned and will please everyone. My kids like it hot. I do not like it so hot...more...
Cajun Chicken Wraps
This recipe was created in my restaurant “Poker Haven BB & Grill”, it was one of the most popular lunch wraps. We had many compliments on it and a lot of...more...
Sticky Garlic Chicken Bites
I am having a run on craving Chinese food. It is so comforting and I truly enjoy the flavors. Did you ever wonder where...more...

Chicken Fried Chicken
Since my children had never heard of chicken fried chicken, I had to come up with a recipe and cook this dish for them. They liked it so now I will do ..more...

When I think of Southern Fried Chicken the first person that comes to mind is Paula Dean ...more...
Recipes
Appetizers / Beef Entree / Bread / Breakfast meals / Candy / Chicken Entree / Cookies / Dessert / Dressings and dips / Drinks / Entrees-Misc / Finger foods / Fish dishes / Mixed Meat Dish / Pasta / Pizza / Pork Entree / Rice recipes / Salad / Sauces and glazes / Seafood entree / Side dishes / Snacks / Soups / Spice mix / Turkey Entree / Vegetables