Matthew Evans’ delicious Bogotá-style chicken, potato and corn stew is good on its own, but the addition of avocado salsa and capers really make this dish sing. 






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  • 20 g butter 
  • 1.6 kg free-range whole chicken, jointed into 8 pieces 
  •  1 small bunch coriander, stems trimmed with roots intact, leaves chopped 
  • 1 large onion, chopped 
  • 2 cobs corn, husks and silks removed, each cut into 4 pieces 
  • 800 g mixed potatoes, cut into large pieces 
  • capers, rinsed, to serve 

Avocado salsa

  • 2 avocados, roughly mashed 
  • 1 hard-boiled egg, chopped 
  • ½ cup coriander leaves, finely chopped 
  • ½ red onion, finely chopped 
  • 1 tbsp white wine vinegar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make salsa, combine all the ingredients, and season with salt and pepper. Cover with plastic wrap and refrigerate until needed.

Melt butter in a large, heavy-based saucepan over medium heat. Cook chicken pieces, in 2 batches, for 4 minutes each side or until golden. Remove and set aside, reserving pan.

Wash coriander stems and roots well to remove any dirt. Return pan over high heat and cook onion for 2 minutes or until soft. Return the chicken to the pan with corn, potatoes and coriander stems. Add 1.25 litres water to cover chicken and season. Cover pan and bring to the boil. Reduce heat to medium and cook for a further 10 minutes. Remove the 2 chicken breast pieces and set aside. Cook for a further hour or until remaining chicken is cooked through.

Remove coriander stems and discard, and return breast meat to stew. Cook for 2 minutes or until chicken breast pieces are heated through. Stir in chopped coriander leaves and serve stew immediately with capers and the avocado salsa.


As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Photography by Alan Benson.