Ajiaco (Potato, Corn, and Chicken Stew)

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Cubed Yukon gold potatoes provide color, while grated russets gently release their starch to make this traditional Columbian dish velvety without added cream. Use the small holes on a box grater for the russet potatoes; if you shred them coarsely, they won't dissolve into the broth.
1 tbs olive oil
3 lbs chicken thighs (skinned)
1/2 cup onion (chopped)
1/2 cup carrot (thinly sliced)
3 cups chicken broth (sodium free)
1 cup corn kernels (fresh)
1-1/2 tsp oregano (fresh, chopped)
1 tsp thyme (fresh, chopped)
2-1/2 cups baking potato (finely shredded, peeled)
2-1/2 cups potato (Yukon Gold, peeled, cubed)
1/4 cup cilantro (finely chopped)
1 tbs lime juice (fresh)
1 tsp salt
1/2 tsp hot pepper sauce
1/4 tsp pepper (freshly ground)
1. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of chicken; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining oil and chicken. Remove from pan; cover and keep warm.
2. Add onion and carrot to pan; saute 2 minutes. Stir in broth, corn, oregano, and thyme; bring to a simmer. Stir in baking potato and chicken; cover and simmer 20 minutes, stirring frequently to keep potato from sticking to pan. Add cubed potato; cover and simmer 20 minutes, stirring frequently. Stir in the cilantro and remaining ingredients, and cook, uncovered, 5 minutes, stirring frequently.
Yield:  6 servings (serving size: 2 thighs and 1 cup broth mixture)

CALORIES 331 (21% from fat); FAT 7.8g (sat 1.7g,mono 3.3g,poly 1.6g); PROTEIN 30.3g; CHOLESTEROL 107mg; CALCIUM 34mg; SODIUM 744mg; FIBER 3.7g; IRON 2mg; CARBOHYDRATE 34.4g
Meal   DinnerCuisine   Mexican
Dish   Main DishCooking Method   Slow Cooker
Main Ingredient   ChickenStyle   One Dish Meals

Stefani Hite

Member since Feb 2008

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