Ajiaco (Potato, Corn, and Chicken Stew)

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.


6 servings (serving size: 2 thighs and 1 cup broth mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 331
Caloriesfromfat 21 %
Fat 7.8 g
Satfat 1.7 g
Monofat 3.3 g
Polyfat 1.6 g
Protein 30.3 g
Carbohydrate 34.4 g
Fiber 3.7 g
Cholesterol 107 mg
Iron 2 mg
Sodium 744 mg
Calcium 34 mg


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


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.

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.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

October 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note