Photo of Ajiaco (Colombian Chicken & Potato Stew) by WW

Ajiaco (Colombian Chicken & Potato Stew)

Total Time
1 hr 10 min
20 min
50 min
This classic South American soup is a hearty mix of gently poached chicken, different kinds of potatoes, corn on the cob (cut into manageable pieces), and a savory broth; garnishes always include crema (or sour cream) and capers. Traditionally, an herb called guascas flavors the broth, but we substitute easy-to-find dried oregano for a similar taste.


Olive oil

1 Tbsp

Uncooked onion

1 large, chopped


4 large clove(s), minced

Unsalted chicken stock

5 cup(s)

Uncooked Yukon gold potato

¾ pound(s), peeled and cut into bite-sized chunks

Uncooked red potato

¾ pound(s), halved (or quartered if large)

Dried oregano

2 tsp

Kosher salt

1½ tsp


8 sprig(s), stems only

Uncooked skinless chicken breast with bone

1¾ pound(s)

Uncooked corn

2 ear(s), medium, each cut into 3 pieces

Mexican crema

6 Tbsp


1 medium, thinly sliced


2 Tbsp


6 Tbsp, coarsely chopped


  1. Heat the oil in a Dutch oven over medium. Add the onion and garlic; cook until softened, about 5 minutes, stirring occasionally. Add the chicken stock, potatoes, oregano, salt, and cilantro stems; bring to a boil over high heat. Add the chicken; cover, reduce the heat to low, and simmer until the chicken is done and the potatoes are tender, about 30 minutes.
  2. Remove the chicken from the pot; cool slightly. Add the corn to the pot; cook until crisp-tender, 7 to 8 minutes. Pull the chicken meat from the bones; discard the bones. Shred the chicken and stir into the soup. Ladle 1 ⅓ cups soup into each of 6 bowls; top each serving with 1 tbsp crema, a few avocado slices, and 1 tsp each capers and cilantro.
  3. Serving size: 1 1/2 cups