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.
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1254

kcal

Calories

Fat

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Potato, Corn, And Chicken Stew (Ajiaco)

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