This filling stew, called ajiaco in South America, is just the kind of stick-to-your-ribs comfort food that will warm you up on cold winter’s nights.
- ¼ cup fresh cilantro, plus more for garnish
- 1 lb Yukon Gold potatoes, scrubbed
- 1 medium russet potato, peeled
- 3 bay leaves
- 6 cups reduced-sodium chicken broth
- 1 tsp salt
- 2 cups frozen corn kernels, thawed
- 3 cups shredded cooked chicken
- ¼ cup light sour cream
- Finely chop the cilantro and add to a large saucepot. Cut all the potatoes into ½-inch chunks and add to the saucepot along with the bay leaves, broth, and 1 tsp salt. Partially cover and heat to a boil on high. Reduce heat and simmer, partially covered, 8 min., stirring occasionally.
- Add the corn and chicken. Simmer another 15 min., until Yukon Gold potatoes are tender and russet potatoes begin to fall apart, stirring occasionally.
- Season with salt and pepper to taste. Remove the bay leaves. To serve, garnish with additional cilantro and a dollop of sour cream.
- S2 2019
- Calories 284kcal 14%
- Fat 5.0g 8%
- Saturated fat 1.7g 8%
- Carbs 32.3g 11%
- Sodium 1019mg 42%
- 3.4g sugar
- 3.7g fiber
- 29.3g protein
- 63mg cholesterol