Chicken Tender, corn and potato pot stew

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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.

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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

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Vegetables

Tender

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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.

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Other Chicken Entree