Potato, Corn, and Chicken Stew (Ajiaco)

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:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 1 Hour, 12 Minutes
Total: 1 Hour, 22 Minutes

Nutritional Information

Amount per serving
  • Calories: 319
  • Fat: 15.4g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 3.2g
  • Protein: 30.8g
  • Carbohydrate: 14g
  • Fiber: 2.3g
  • Cholesterol: 102mg
  • Iron: 1.8mg
  • Sodium: 535mg
  • Calcium: 24mg

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. 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. 2. Place 1 cup broth and 1/2 cup corn in a food processor; process until corn is pureed.
  3. 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. 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.

My Notes

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

Add Note

Potato, Corn, and Chicken Stew (Ajiaco) Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy