Ajiaco (Potato, Corn, and Chicken Stew)

Cubed Yukon gold potatoes provide color, while grated russets gently release their starch to make this traditional Columbian dish velvety without added cream. Use the small holes on a box grater for the russet potatoes; if you shred them coarsely, they won't dissolve into the broth.

Yield: 6 servings (serving size: 2 thighs and 1 cup broth mixture)

Ingredients

• 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

Preparation

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 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.

Nutritional Information

Calories:

331 (21% from fat)

Fat:

7.8g (sat 1.7g,mono 3.3g,poly 1.6g)

Protein:

30.3g

Carbohydrate:

34.4g

Fiber:

3.7g

Cholesterol:

107mg

Iron:

2mg

Sodium:

744mg

Calcium:

34mg