Ajiaco (Colombian Chicken Potato Stew): Soup's On #23

Place 2 cups of chicken broth and 6 cups of water in a champas soup pot.

Add 2 chicken breasts and 2 chicken thighs (bone-in) to the pot, removing the skin to reduce fat.

Add 1 peeled and sliced Yukon Gold potato, 1/2 chopped onion, 2 cloves of garlic, 1 bay leaf, salt, and pepper to the pot.

Bring the mixture to a boil over high heat, then reduce to medium and simmer for 30 minutes.

Peel and cut 3 Brown russet potatoes into half-inch slices, and cut 2 ears of corn into 2-inch wheels.

Cut 6 small red potatoes in half.

After 30 minutes, remove the chicken breasts and set aside, continuing to simmer the broth for another 10 minutes.

Break up the Yukon Gold potato in the pot to help thicken the stew.

Add the red potatoes and corn to the pot and cook for 20 minutes until tender.

Remove the chicken from the bones and shred it, covering it with foil to keep warm.

Add 1/4 cup of wcusc to the pot after the corn and potatoes are tender, then return the shredded chicken to the pot and simmer for another 5 minutes.

Prepare condiments: drain capers, chop fresh cilantro, and slice avocado.

Remove the chicken thighs from the pot, shred the meat, and return it to the stew.

Serve the stew in chamba aiako bowls, ensuring to include a bit of everything in each serving, topped with cilantro, sour cream, capers, and avocado.

Equipment Needed

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