Ajiaco, absolutely the best Colombian chicken & potato stew you will taste with its aromas & pops of color in its ingredients!
With Colombia’s weather a bowl of Ajiaco is just what the weatherman ordered. You know if you have spent any time in Colombia your day could easily have covered the four seasons; cold during the night, cool spring like in the morning, by noon the temp has warmed up only to drastically drop back down around late afternoon/early evening. A bowl of Ajiaco is guaranteed to be a belly warmer! Nothing can warm your soul like a good bowl of chicken stew & Ajiaco fills the bill.
Ajiaco – What is it?
Ajiaco is a very popular Bogota, Colombian soup or stew – whichever you prefer calling it. The soup consists mainly of corn on the cob cut up & potatoes with various spices.
The photo featured in beginning of this post is what we had minus the various toppings as indicated in recipe below. Easily my new favorite soup for those chilly days. So yummy!
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
- Prep: 15 mins
- Cook: 70 mins
- Marinate: 8 hrs
- Total: 9 hrs 25 mins
- Servings: 6 to 8 servings
