Ajiaco (Potato, Corn, and Chicken Stew) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
1 tablespoon olive oil, divided |
12 chicken thighs (about 3 pounds), skinned |
1/2 cup chopped onion |
1/2 cup thinly sliced carrot |
3 cups fat-free, less-sodium chicken broth |
1 cup fresh corn kernels (about 2 ears) |
1 1/2 teaspoons chopped fresh oregano |
1 teaspoon chopped fresh thyme |
2 1/2 cups finely shredded peeled baking potato |
2 1/2 cups cubed peeled yukon gold potato (about 1 pound) |
1/4 cup chopped fresh cilantro |
1 tablespoon fresh lime juice |
1 teaspoon salt |
1/2 teaspoon hot pepper sauce |
1/4 teaspoon freshly ground black pepper |
Directions:
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; sauté 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.
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