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Stew

Chicken and Potato Stew with Corn

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.

Serves 6
Ready in 35 mins
Prep time 5 mins
Cooking time 30 mins
201 calories per serving

Ingredients

> 1/4 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
> 1/4 cup light sour cream

Steps

1
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.
2
Add the corn and chicken. Simmer another 15 min., until Yukon Gold potatoes are tender and russet potatoes begin to fall apart, stirring occasionally.
3
Season with salt and pepper to taste. Remove the bay leaves. To serve, garnish with additional cilantro and a dollop of sour cream.

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