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Colombian Ajiaco (Chicken and Potato Stew)

A comforting Colombian-style chicken stew with corn, onion, garlic, and potatoes.

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19 people Yepped this recipe

servings: 6

total time: 1 hour 15 minutes

added on 02/07/2019

recipe by: Frankie

INGREDIENTS

2 TBSP olive oil
3 pounds bone-in skin-on chicken thighs
salt & freshly ground black pepper
1 large yellow onion, chopped
6 medium garlic cloves, minced
2 TBSP dried oregano
6 cups chicken stock
2 pounds of mixed potatoes (russets, red, and gold), scrubbed and cut into bite-size pieces
3 ears of corn, shucked and cut into 3-inch pieces
OPTIONAL TOPPINGS:
sour cream
capers
freshly chopped cilantro
sliced avocado

CONVERSION CALCULATOR

Heat the olive oil in a dutch oven or large pot over medium-high heat.
Pat the chicken thighs dry with paper towels the season the chicken generously with salt and pepper.
Brown the chicken in the hot oil, about 4 minutes per side.
Add the onion, garlic, oregano, and chicken stock in with the chicken then bring to a boil.
Reduce the heat to medium-low then cover the pot and simmer for about 20 minutes.
Transfer the chicken from the pot to a plate and set aside.
Add the potatoes, corn, 1 tsp salt, and 1/4 tsp pepper to the pot.
Return to a boil over medium-high heat then cover the pot and simmer until potatoes are tender, about 15 minutes.
Discard the skin and bones from the chicken and shred the meat using two forks.
Return the shredded chicken to the pot and stir to combine.
Season with salt and pepper to taste.
Serve in bowls with optional toppings.