One whole chicken, cut up into parts
6 medium sized baking potatoes (8 if using Russets)
3 cloves garlic, minced
1 onion, diced
3 tablespoons butter
3 cups chicken broth
2 cups water
2 tablespoons dried oregano
2 tablespoons paprika
1/4 cup chopped parsley
3 ears corn, cut into quarters
1 teaspoon salt and pepper to taste
Peel all potatoes, use a box-grater to grate half of them and then cube the rest of them and set in water. Melt the butter in a large pot
(remember, 5 cups of liquid is going into this) under medium-high heat and brown the chicken, on all sides (about 7-10 minutes). Remove chicken and set aside. Add onion and garlic to pot and sauté for 5 minutes until tender. Add grated potatoes, oregano, salt, pepper and 1 cup of chicken broth. The mixture will become thick and pasty as it cooks. Slow stir in all the remaining liquids and put chicken back in pot and stir in the cubed potatoes, parsley and paprika. Cover and cook for 20 minutes under medium heat.
Take chicken from pot. Remove bones and chop up into chunks, place back into pot and add corn. Cover again and continue to cook under medium heat for another 10-15 minutes.
Comfortably feeds 8 people – more if served over white rice.