Potato, Corn, and Chicken Stew (Ajiaco)

Potato, Corn, and Chicken Stew (Ajiaco) Recipe
Photo: Oxmoor House
A fixture on menus in Bogotá, this Colombian stew gets most of its creamy texture from potatoes. Cubed Yukon gold potatoes impart a golden color, while grated russets release their starch to provide a velvety mouthfeel without added cream. Grate the potatoes on the small holes of a box grater to make sure they dissolve into the broth.

Yield:

Serves 9 (serving size: 1 1/2 cups soup, 4 teaspoons avocado, and 1/2 teaspoon capers)
Total time: 1 Hour, 22 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 1 Hour, 12 Minutes
Total: 1 Hour, 22 Minutes

Nutritional Information

Calories 319
Fat 15.4 g
Satfat 3.8 g
Monofat 6.9 g
Polyfat 3.2 g
Protein 30.8 g
Carbohydrate 14 g
Fiber 2.3 g
Cholesterol 102 mg
Iron 1.8 mg
Sodium 535 mg
Calcium 24 mg

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

Preparation

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; sauté 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.

Note:

MyRecipes is working with Let's Move!, 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 www.choosemyplate.gov.

Cooking Light Global Kitchen,

Oxmoor House

March 2014
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