Ajiaco (Potato, Corn, and Chicken Stew)

Yield: 6 (each 2 thighs and 2 cup gravy)
Source: Cooking Light Magazine October 2003
CL Comments: 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.
Comments from a CA kitchen: Good solid peasant food, this time from Columbia. Very comforting. I seared the thighs in the GF first. Loaded the vegetables, spices, potatoes, cilantro and lime into the slow cooker, mixed well, put thighs on top. Cooked 5 hours on high and then by mistake 3 more hours on low. It was wonderful after 5 hours and even better after 8. Next time will add cilantro and lime juice during last 1-2 hours of slow cooking.


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


  1. 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.
  2. 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.


Healthy Units: 7 per serving or Core
CALORIES 331 (21% from fat); FAT 7.8g (satfat 1.7g, monofat 3.3g, polyfat 1.6g); PROTEIN 30.3g; CARBOHYDRATE 34.4g; FIBER 3.7g; CHOLESTEROL 107mg; IRON 2mg; SODIUM 744mg; CALCIUM 34mg;

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