Potato, Corn, And Chicken Stew (Ajiaco) Recipe

Name: Potato, Corn, And Chicken Stew (Ajiaco)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, divided; 12 chicken thighs (about 4 pounds), skinned; 3 1/2 cups fat-free, lower-sodium chicken broth, divided; 1 1/2 cups fresh corn kernels (about 3 ears), divided; 1/2 cup chopped onion; 1/2 cup thinly sliced carrot; 1 1/2 cups water; 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 or red potato; 1/4 cup chopped fresh cilantro; 1 tablespoon fresh lime juice; 1/4 teaspoon salt; 1/2 teaspoon hot pepper sauce (such as Tabasco); 1/4 teaspoon freshly ground black pepper; 3/4 cup cubed peeled avocado; 4 1/2 teaspoons capers

Servings: persons

1 tablespoon olive oil, divided
12 chicken thighs (about 4 pounds), skinned
3 1/2 cups fat-free, lower-sodium chicken broth, divided
1 1/2 cups fresh corn kernels (about 3 ears), divided
1/2 cup chopped onion
1/2 cup thinly sliced carrot
1 1/2 cups water
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 or red potato
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon freshly ground black pepper
3/4 cup cubed peeled avocado
4 1/2 teaspoons capers

1
Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of chicken; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining half of chicken. Remove from pan; discard drippings.
2
Place 1 cup broth and 1/2 cup corn in a food processor; process until corn is pureed.
3
Heat Dutch oven over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add onion and carrot; saute 2 minutes. Stir in pureed corn mixture, remaining 2 1/2 cups broth, remaining 1 cup corn, 1 1/2 cups water, oregano, and thyme; bring to a simmer. Stir in baking potato. Return chicken thighs to pan; cover, reduce heat, and simmer 20 minutes, stirring frequently to keep potato from sticking to pan. Add Yukon gold potato; cover and simmer 25 minutes, stirring frequently. Remove chicken from pan; cool slightly.
4
Remove chicken from bones, discarding bones. Shred chicken into bite-sized pieces. Return shredded chicken to pan. Stir in cilantro and next 4 ingredients (through black pepper); cook, uncovered, 5 minutes, stirring frequently. Ladle soup into bowls; top with avocado and capers.
5
MyRecipes is working with
6
, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
7
.

1254

kcal

Calories

Fat

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon olive oil, divided, 12 chicken thighs (about 4 pounds), skinned, 3 1/2 cups fat-free, lower-sodium chicken broth, divided, 1 1/2 cups fresh corn kernels (about 3 ears), divided, and more.

Yes, Potato, Corn, And Chicken Stew (Ajiaco) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato, Corn, And Chicken Stew (Ajiaco)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions