Ajiaco (Colombian Chicken & Potato Stew)
4
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Olive oil
1 Tbsp
Uncooked onion
1 large, chopped
Garlic
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
Cilantro
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
Avocado
1 medium, thinly sliced
Capers
2 Tbsp
Cilantro
6 Tbsp, coarsely chopped
Instructions
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
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