Chicken Potato Stew - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) chicken, cut up
2 Tbsp. vegetable oil
2 scallions, chopped
1/4 c. chopped cilantro
2 Tbsp. chopped parsley
2 c. chicken broth
1 tsp. ground cumin
1 tsp. salt
1/4 tsp. pepper
1/2 lb. carrots, peeled and diced
2 lb. Russet potatoes, peeled and cut into 1-inch cubes
2 c. corn kernels
3 Tbsp. drained capers
1/2 c. heavy cream

Preparation

Rinse and dry chicken.
In a 5-quart Dutch oven, heat oil over high heat until hot.
Add chicken pieces and cook, turning until golden, 6 to 8 minutes.
Drain off any fat.
Add scallions, 2 tablespoons cilantro and the parsley.
Cook, stirring 1 minute. Mix in chicken broth, cumin, salt and pepper.
Heat to boiling, reduce heat to low, cover and simmer 10 minutes.
Stir in carrots and potatoes.
Simmer, covered, 10 minutes.
Stir in corn, capers and cream.
Simmer, uncovered, until potatoes and carrots are tender and sauce has thickened slightly, 10 to 15 minutes. Garnish with remaining 2 tablespoons cilantro.