Recipe Archives->Mexican->Ajiaco 08

Colombian Ajiaco (Potato, Corn, and Chicken Stew)
Yield: 6 servings

1 tablespoon olive oil, divided
12 chicken thighs (about 3 pounds), skinned
1/2 cup chopped onion
1/2 cup thinly sliced carrot
3 cups fat-free, less-sodium chicken broth
1 cup fresh corn kernels (about 2 ears)
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 potato (about 1 pound)
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon freshly ground black pepper

Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high
heat. Add half of chicken; cook 5 minutes, browning on all sides.
Remove chicken from pan. Repeat procedure with remaining oil and
chicken. Remove from pan; cover and keep warm.

Add onion and carrot to pan; saute 2 minutes. Stir in broth, corn,
oregano, and thyme; bring to a simmer. Stir in baking potato and
chicken; cover and simmer 20 minutes, stirring frequently to keep
potato from sticking to pan. Add cubed potato; cover and simmer 20
minutes, stirring frequently. Stir in the cilantro and remaining
ingredients, and cook, uncovered, 5 minutes, stirring frequently.

Printable version: ajiaco08.txt.