Ingredients:

2 skinless, boneless Chicken Breasts
2 Tbs. Vegetable Oil
2 Scallions (chopped)
1 small bunch Cilantro (chopped)
1 can Chicken broth
2 Tbs. ground Cumin
Salt & Pepper to taste
2 small Carrots (peeled & diced)
3 or 4 medium Red Potatoes (peeled & in 1" cubes)
1 cup frozen Corn
3 Tbs. drained Capers (the larger kind)
1/2 Cup heavy Cream

Directions:

1. Rinse and dry chicken, chop into bite-sized pieces.

2. In large pot, heat oil over high heat until hot.
Add chicken pieces and cook, turning until golden brown, 6 to 8 min.
Drain off any fat.

3. Add scallions and cilantro and cook, stirring, 1 minute.

4. Mix in chicken broth, cumin, salt and pepper. Heat to boiling,
reduce heat to low, cover and simmer 10 minutes.

5. Stir in carrots and potatoes. Simmer, covered, 10 minutes.
As the stew cooks, you may need to add more chicken broth
(or just a little water), you don't want it too brothy since cream will be added later,
but you surely don't want it to evaporate.

6. Stir in corn, capers, and cream.
Simmer, uncovered, until potatoes and carrots are tender
and sauce has thickened slightly, 10 to 15 minutes.

(This stew combines a unique combination of flavors making it a very tasty dish.
It's also easy to shop for. I just remember that I need to buy 8 ingredients
that all start with "C" plus the potatoes, oil and scallions.)