Colombian Chicken, Corn and Potato Stew (Ajiaco)

We, uncharacteristically, had snow in South Texas last week and the first thing that came to mind was SOUP (and a fire…and the fact that I didn’t want to go to work).

I love this soup. It is packed with flavor and very low in fat. It is thickened with potatoes and (strange for me) has no butter/oil added.

Nutrition Facts
Colombian Chicken, Corn and Potato Stew (Ajiaco)
Amount Per Serving
Calories 103 Calories from Fat 5
% Daily Value*
Total Fat 0.5g 1%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Sodium 520mg 22%
Potassium 400mg 11%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 3g
Protein 4g 8%
Vitamin A 1%
Vitamin C 29%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Colombian Chicken, Corn and Potato Stew (Ajiaco)
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Colombian Chicken, Corn and Potato Stew (Ajiaco)
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Servings
12Servings
Servings
12Servings
Ingredients
Servings: Servings
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Ingredients
Servings: Servings
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Instructions
  1. Take the chicken off the bone and set aside. Add the skin and bones to a large stock pot and render them until the skin is crispy and the bones are toasted. Add chicken broth, garlic, Better Than Bouillon, parsley and green onions. Simmer for 30 minutes. Strain and dispose of the solids. Return broth to pot.
  2. Add papas criollas to reserved broth (if using russet potatoes, peel and coarsely grate first) and simmer, uncovered, stirring occasionally, until potatoes are falling apart and beginning to thicken broth (mash if necessary), 20 to 30 minutes.
  3. Meanwhile, peel Yukon Golds and boiling potatoes and cut into 1-inch pieces, then add to pot and simmer, covered, stirring occasionally, until almost tender, 10 to 15 minutes.
  4. Add corn, onion, guascas, 1/4 cup cilantro, and 1 teaspoon coarsely ground black pepper and simmer, covered, until corn is tender, 5 to 10 minutes.
  5. While corn cooks, coarsely shred chicken.
  6. Add chicken to stew and cook, stirring occasionally, until heated through. Season with salt.
  7. Serve stew with crema, capers, avocados, and remaining 1/2 cup cilantro, each in separate bowls (or add them to stew in pot just before serving).
Recipe Notes

Accompaniments:

3/4 cup chopped cilantro

1 cup crema, or 1/2 cup heavy cream mixed with 1/2 cup sour cream

1/4 cup drained capers

3 (6- to 8-ounces) firm-ripe avocados, cut into cubes

1/2 cup Aji

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