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