Hearty Ajiaco: Colombian Chicken and Potato Stew
Prep: 15 mins
Cook: 70 mins
Marinate: 8 hrs
Total: 9 hrs 25 mins
Servings: 6 to 8 servings
Ajiaco is a unique Colombian dish, especially beloved in the city of Bogota. It's a hearty chicken soup made with potatoes and corn on the cob. If you can find them, use small yellow Andean potatoes called papas criollas—they dissolve and thicken the soup as it cooks.
Ajiaco is seasoned with a Colombian herb called guascas and is traditionally served with slices of avocado, capers, and mild sour cream. You can usually find frozen papas criollas as well as dried guascas at Latin food markets—they are worth seeking out if you decide to make this dish.
Cubans make a stew version of ajiaco that includes beef, pork, chicken, and vegetables, and in Peru, this dish is a side dish of potatoes, garlic, chilies, and herbs. It is a great menu for a cold night, all in one pot. Serve with artisan bread and Spanish albariño wine.
Learn what foods you need to stock your pantry with to cook Colombian recipes.
Ingredients
2 large bone-in, skin-on chicken breasts
1 large yellow onion, coarsely chopped
5 clove garlic, coarsely chopped
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons olive oil
4 cups chicken stock
1 1/2 pounds mixed potatoes (such as red, Yukon Gold, and russets), peeled and cut into bite-size chunks
2 to 3 medium ears corn, quartered, or 1 1/2 cups frozen corn kernels
1 bunch fresh cilantro, tied with kitchen twine
1 bunch green onions, tied with kitchen twine
2 tablespoons dried guascas
For Topping:
2 large avocados, thinly sliced
1/2 cup Mexican crema, or sour cream, or creme fraîche
1/2 cup coarsely chopped cilantro leaves
2 tablespoons capers, drained and chopped
Steps to Make It
Gather the ingredients.
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Place the chicken in a glass or ceramic dish. Top with the onion, garlic, salt, and pepper.
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Cover and refrigerate for 8 to 24 hours.
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Heat the olive oil in a heavy 4-quart lidded pot over medium-high heat.
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