Potato, Corn, And Chicken Stew (Ajiaco)

Name: Potato, Corn, And Chicken Stew (Ajiaco)
Ingredients: 1 tablespoon olive oil, divided; 12 chicken thighs (about 4 pounds), skinned; 3 1/2 cups fat-free, lower-sodium chicken broth, divided; 1 1/2 cups fresh corn kernels (about 3 ears), divided; 1/2 cup chopped onion; 1/2 cup thinly sliced carrot; 1 1/2 cups water; 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 or red potato; 1/4 cup chopped fresh cilantro; 1 tablespoon fresh lime juice; 1/4 teaspoon salt; 1/2 teaspoon hot pepper sauce (such as Tabasco); 1/4 teaspoon freshly ground black pepper; 3/4 cup cubed peeled avocado; 4 1/2 teaspoons capers

18 ingredients

7 steps

Ingredients

1 tablespoon olive oil, divided
12 chicken thighs (about 4 pounds), skinned
3 1/2 cups fat-free, lower-sodium chicken broth, divided
1 1/2 cups fresh corn kernels (about 3 ears), divided
1/2 cup chopped onion
1/2 cup thinly sliced carrot
1 1/2 cups water
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 or red potato
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon freshly ground black pepper
3/4 cup cubed peeled avocado
4 1/2 teaspoons capers

Directions

1

Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of chicken; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining half of chicken. Remove from pan; discard drippings.
2

Place 1 cup broth and 1/2 cup corn in a food processor; process until corn is pureed.
3

Heat Dutch oven over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add onion and carrot; saute 2 minutes. Stir in pureed corn mixture, remaining 2 1/2 cups broth, remaining 1 cup corn, 1 1/2 cups water, oregano, and thyme; bring to a simmer. Stir in baking potato. Return chicken thighs to pan; cover, reduce heat, and simmer 20 minutes, stirring frequently to keep potato from sticking to pan. Add Yukon gold potato; cover and simmer 25 minutes, stirring frequently. Remove chicken from pan; cool slightly.
4

Remove chicken from bones, discarding bones. Shred chicken into bite-sized pieces. Return shredded chicken to pan. Stir in cilantro and next 4 ingredients (through black pepper); cook, uncovered, 5 minutes, stirring frequently. Ladle soup into bowls; top with avocado and capers.
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