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Colombian Ajiaco (Chicken and Potato Stew)

A hearty Colombian soup made with chicken breast, corn, and a variety of potatoes.
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Colombian Ajiaco (Chicken and Potato Stew)
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Servings: 6
Total Time: 1 hour 15 minutes
Recipe by: Frankie

Ingredients

2 TBSP olive oil
3 pounds bone-in, skin-on chicken breasts
salt & 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
Toppings:
1/2 cup sour cream
1/4 cup capers, rinsed and drained
1/2 cup fresh chopped cilantro
2 medium avocados, peeled and thinly sliced

Directions

1. Heat the olive oil in a dutch oven over medium-high heat until the oil is shimmering.

2. Pat the chicken dry and season generously with salt and pepper. Brown the chicken in the hot oil, about 4 minutes per side.

3. Add the onion, garlic, oregano, and chicken stock. Bring to a boil then reduce heat to medium-low. Cover the dutch oven and simmer for 20 minutes.

4. Remove the chicken from the cooking liquid to a plate to cool. Add the potatoes, corn, 1 tsp salt, and 1/4 tsp pepper to the liquid in the dutch oven. Return to a boil then cover and simmer until potatoes are tender, about 15 minutes.

5. Discard the skin and bones from the chicken and shred the meat. Return the shredded chicken to the dutch oven, stir to combine and cook until heated through. Season with salt and pepper to taste.

6. Ladle into bowls, add the toppings and enjoy.

Notes & Tips

Ajiaco is traditionally made with dried Guasca which is a South American herb. I had some trouble finding it so I substituted dried oregano which worked out very well. If you can find Guasca use 2 TBSP of it in place of the dried oregano for more authenticity.




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