This is a stew is thick and rich. I made it in the middle of July. What was I thinking? It may have gone something like:
me: I feel like chicken.
ME: But it’s hot out, and your apartment is already 35 degrees.
me: Don’t people in hot countries eat chicken?
ME: You’re right, it’s hot in Columbia… make this stew.
me: Stew? it’s hot I don’t want stew!
ME: What do you know about hot weather eating? If it’s good enough for Columbians it’s good enough for you.
me: OK, let’s do it.
By the time I finished cooking my apartment was up to about 40 degrees, and I was ready to pass out. I ate a few obligatory spoonfuls and decided that the rest should be frozen ’till the fall. Unfortunately I didn’t retrieve it ’till a couple of weeks ago, and the freezer burn didn’t do anything to improve it.
Despite my foolish timing for this dish, it was actually fairly good. It had great chicken flavour, and grating half the potatoes left the sauce nicely thickened with some potato chunks to bite into. The stew itself is bland, so I’d top it with a healthy dose of the capers and cilantro. The flavour in the stew mostly comes from the chicken, so don’t skimp on browning it.
