Potato Corn and Chicken Stew (Ajiaco)

This stew gets most of its creamy texture from the 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. Potato Corn and Chicken Stew or Ajiaco is a creamy and hearty recipe that is best served with a crusty loaf of bread for dipping.

Photo by Dianne M.
Adapted from myrecipes.com
None

PREP TIME

72

minutes

TOTAL TIME

82

minutes

SERVINGS

12

servings

PREP TIME

72

minutes

TOTAL TIME

82

minutes

SERVINGS

12

servings

Adapted from myrecipes.com

Ingredients

  • 1

    tablespoon olive oil, divided

  • 12

    chicken thighs, skinned, about 4-pounds

  • 3 1/2

    cups fat-free, lower sodium chicken broth, divided

  • 1 1/2

    cups fresh corn kernels, divided, about 3 ears

  • 1/2

    cup chopped onion

  • 1/2

    cup thinly sliced carrot

  • 1 1/2

    cups water

  • 1 1/2

    teaspoon chopped oregano

  • 1

    teaspoon chopped fresh thyme

  • 2 1/2

    cups, cubed peeled Yukon gold or red potatoes

  • 1/4

    cup chopped fresh cilantro

  • 1

    tablespoon fresh lime juice

  • 1/4

    tablespoon salt

  • 1/2

    teaspoon hot pepper sauce

  • 1/4

    teaspoon freshly ground black pepper

  • 3/4

    cup cubed peeled avocado

  • 4 1/2

    teaspoon capers

Directions

Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons olive 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. Place 1 cup broth and 1/2 cup corn kernels in a food processor, process until corn is pureed. Heat Dutch oven over medium-high heat. Add remaining 1 1/2 teaspoons oil to the 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 potatoes from sticking to the pan. Add Yukon gold potato; cover and simmer 25 minutes, stirring frequently. Remove chicken from pan; cool slightly. 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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