Potato, Corn, and Chicken Stew (Ajiaco)

Name: Potato, Corn, and Chicken Stew (Ajiaco)
Prep time: 1 h 22 min
Cook time: 1 h 22 min
Total time: 1 h 22 min
Yield: 9
Cuisine: Global
Ingredients: 177 milliliters cubed peeled avocado; 591 milliliters finely shredded peeled baking potato; 0 teaspoons freshly ground black pepper; 5 teaspoons capers; 118 milliliters thinly sliced carrot; 2 kilograms 12 chicken thighs (about , skinned; 59 milliliters chopped fresh cilantro; 355 milliliters fresh corn kernels (about 3 ears), divided; 1 teaspoon chopped fresh thyme; 1 Tbsp fresh lime juice; 828 milliliters fat-free, lower-sodium chicken broth, divided; 1 Tbsp olive oil, divided; 118 milliliters chopped onion; 2 teaspoons chopped fresh oregano; 1 teaspoons hot pepper sauce (such as Tabasco); 0 teaspoons salt; 355 milliliters water; 591 milliliters cubed peeled Yukon gold or red potato

You can never have too many main course recipes, so give Potato, Corn, and Chicken Stew (Ajiaco) a try. One serving contains 572 calories, 38g of protein, and 37g of fat. This recipe serves 9. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up yukon gold, olive oil, oregano, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 22 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Heat a large Dutch oven over medium-high heat.

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Dutch Oven

Add 1 1/2 teaspoons oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add half of chicken; cook 5 minutes, browning on all sides.

Ingredients you will need

Whole Chicken

Remove chicken from pan. Repeat procedure with remaining half of chicken.

Ingredients you will need

Whole Chicken

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Frying Pan

Remove from pan; discard drippings.

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Frying Pan

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

Ingredients you will need

Broth

Corn

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Food Processor

Heat Dutch oven over medium-high heat.

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Dutch Oven

Add remaining 1 1/2 teaspoons oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add onion and carrot; saut 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.

Ingredients you will need

Chicken Thighs

Baking Potato

Oregano

Carrot

Potato

Broth

Onion

Thyme

Water

Corn

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Frying Pan

Add Yukon gold potato; cover and simmer 25 minutes, stirring frequently.

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Yukon Gold Potato

Remove chicken from pan; cool slightly.

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Whole Chicken

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Frying Pan

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.

Ingredients you will need

Shredded Chicken