Ajiaco (Potato, Corn, And Chicken Stew)
Attribution: Cooking Light Annual Recipes 2004 - Cooking Light Magazine; Recipes Wiki contributors
View SourceDescription
A traditional Colombian chicken, potato, and corn stew made with shredded and cubed potatoes, fresh corn, herbs, and lime.
Yield: 6 servings (serving size: 2 thighs and 1 cup broth mixture)
Ingredients
olive oil, divided | 1 | tbsptablespoon |
chicken thigh, skinned | 12 | |
onions, chopped | 0.5 | cupcup |
carrots, thinly sliced | 0.5 | cupcup |
chicken broth, fat-free, less-sodium | 3 | cupcup |
corn kernels, fresh | 1 | cupcup |
oregano, chopped, fresh | 1.5 | tspteaspoon |
thyme, chopped, fresh | 1 | tspteaspoon |
potato, finely shredded, peeled, baking | 2.5 | cupcup |
potato, cubed, peeled, Yukon gold | 2.5 | cupcup |
cilantro leaves, chopped, fresh | 0.25 | cupcup |
lime juice, fresh | 1 | tbsptablespoon |
salt | 1 | tspteaspoon |
hot pepper sauce | 0.5 | tspteaspoon |
black pepper, freshly ground | 0.25 | tspteaspoon |
Directions
1. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat 2. Add half of chicken; cook 5 minutes, browning on all sides 3. Remove chicken from pan 4. Repeat procedure with 1 1/2 teaspoons oil and remaining chicken 5. Remove from pan; cover and keep warm 6. Add onion and carrot to pan; sauté 2 minutes 7. Stir in broth, corn, oregano, and thyme; bring to a simmer 8. Stir in shredded potato and chicken; cover and simmer 20 minutes, stirring frequently to keep potato from sticking to pan 9. Add cubed potato; cover and simmer 20 minutes, stirring frequently 10. Stir in cilantro and remaining ingredients, and cook, uncovered, 5 minutes, stirring frequently