Ajiaco (Potato, Corn, and Chicken Stew)

Ingredients

  • 2 ½ cups cubed peeled Yukon gold potato (about 1 pound)
  • 1 ½ teaspoons chopped fresh oregano
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon hot pepper sauce
  • 3 cups fat-free, less-sodium chicken broth
  • 12 chicken thighs (about 3 pounds), skinned
  • ¼ cup chopped fresh cilantro
  • + 8 more ingredients
    • 2 ½ cups finely shredded peeled baking potato
    • ½ cup chopped onion
    • 1 teaspoon chopped fresh thyme
    • 1 teaspoon salt
    • 1 tablespoon fresh lime juice
    • 1 tablespoon olive oil, divided
    • 1 cup fresh corn kernels (about 2 ears)
    • ½ cup thinly sliced carrot

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; sauté 2 minutes. Stir in b...

View full recipe at My Recipes

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