Ingredients:
- the flavor of this stew really depends on good fresh corn. don''tsp forget to scrape the pulp out of the cobs (see below) or the stew will be watery and a little bland. this homey dish is usually served with a crusty, rustic loaf of bread to help sop up the sauce and plenty of hot sauce; you can also serve this over plain steamed rice.
- 2 red bell peppers , stemmed, seeded , and cut into 1/2-inch pieces
- removing corn kernels and pulp from the cob
- 1. hold the cob on its end inside a large wide bolw and cut off the kernels using a paring knife.
- 2. once the kernels are removed, firmly scrape the pulp and milk out of the cob using the back of a butter knife.
Directions:
- 1. Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Working with one ear of corn at a time, stand the corn on end inside a large bowl. Use a paring knife to cut the kernels off the cob. Using the back of a butter knife, scrape any remaining pulp off the cob and into the bowl. Discard the cobs.
- 2. Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and brown on both sides, 5 to 8 minutes, reducing the heat if the pot begins to scorch. Transfer the chicken to a medium bowl. Repeat with the remaining 1 tablespoon oil and the remaining chicken; transfer to the bowl. When the chicken is cool enough to handle, remove and discard the skin.
- 3. Pour off all but 1 tablespoon of the fat left in the pot. Add the kielbasa and cook over medium heat until it begins to brown, about 2 minutes. Stir in the peppers, onions, celery, cayenne, and 1/4 teaspoon salt and cook until the vegetables are softened, 8 to 10 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the corn, scraping up any browned bits. Stir in the broth and bring to a simmer.
- 4. Add the chicken with any accumulated juices and the bay leaves and bring to a simmer. Cover, place the pot in the oven, and cook until the chicken is very tender but not quite falling off the bone, about 1 1/4 hours.
- 5. Remove the pot from the oven, transfer the chicken to a cutting board, and remove the bay leaves. When the chicken is cool enough to handle, remove the meat from the bones and shred into large pieces; discard the bones.
- 6. If the sauce is too thin, continue to simmer the stew over medium-high heat as needed to thicken. Off the heat, stir in the shredded chicken, cover, and let stand for 5 minutes. Stir in the cilantro and season with salt and pepper to taste before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1014.27 Kcal (4247 kJ) | ||
| Calories from fat | 817.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 90.85g | 140% | |
|---|---|---|---|
| Cholesterol | 203.23mg | 68% | |
| Sodium | 710.71mg | 30% | |
| Potassium | 599.58mg | 13% | |
| Total Carbs | 22.62g | 8% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 30.61g | 61% | |
| Vitamin C | 37.4mg | 62% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.5mg | 80% | |
| Calcium | 35.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 209.09 Kcal (875 kJ) | ||
| Calories from fat | 168.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.73g | 140% | |
|---|---|---|---|
| Cholesterol | 41.9mg | 68% | |
| Sodium | 146.51mg | 30% | |
| Potassium | 123.6mg | 13% | |
| Total Carbs | 4.66g | 8% | |
| Sugars | 0.94g | 18% | |
| Dietary Fiber | 0.7g | 14% | |
| Protein | 6.31g | 61% | |
| Vitamin C | 7.7mg | 62% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3mg | 80% | |
| Calcium | 7.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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