Colombian Chicken Corn and Idaho® Potato Stew | Idaho Potato Commission

Ingredients

• <span class="s2">2 tablespoons olive oil</span>
• <span class="s2">1 large yellow onion diced</span>
• <span class="s2">4-5 cloves garlic, minced</span>
• <span class="s2">4 cups chicken stock</span>
• <span class="s2">1½ cups water</span>
• <span class="s2">2 pounds mixed Idaho® potatoes (such as baby Dutch yellow potatoes & baby reds), cut into bite-size chunks or left whole if small enough</span>
• <span class="s2">2 to 3 ears fresh corn cut into quarters, or 1½ cups frozen corn kernels (omit to keep recipe Whole 30 compliant)</span>
• <span class="s2">2 tablespoons dried guascas or oregano</span>
• <span class="s2">1 bunch cilantro, with stems, finely chopped</span>
• <span class="s2">1 bunch spring onions, diced</span>
• <span class="s2">1 tablespoon coarse salt</span>
• <span class="s2">1 tablespoon freshly ground pepper</span>
• <span class="s2">2-3 pounds boneless skinless chicken breasts (left whole)</span>
• <span class="s2">avocado slices</span>
• <span class="s2">cilantro</span>
• <span class="s2">lime wedges</span>
• <span class="s2">capers</span>
• <span class="s2">Mexican crema or sour cream</span>