Ajiaco Colombian Chicken Stew Recipes

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COLOMBIAN CHICKEN STEW (AJIACO)



Colombian Chicken Stew (Ajiaco) image

This stew is comforting, a little exotic, totally different, fresh, and delicious!

Provided by Jennifer

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 2h

Yield 6

Number Of Ingredients 10

1 (3 pound) whole chicken, cut into pieces
8 potatoes, peeled and cubed
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
1 (15.25 ounce) can whole kernel corn, drained
2 avocados, peeled, pitted, and diced
¼ cup chopped fresh cilantro
¼ cup sour cream, for topping

Steps:

  • Put chicken pieces in a large pot over medium heat with enough water to cover the chicken; bring to a boil and let simmer until the chicken is falling off the bones, about 45 minutes. Remove chicken from pot, reserving the water in the pot. Allow the chicken to cool enough to be able to remove the meat from bones and shred into strands.
  • Return the water to medium heat; add the potatoes, onion, salt, pepper, and garlic powder to the water; cook until the potatoes and onion are soft; about 30 minutes. Once the potatoes are tender, use a masher to mash the potatoes into the broth, resulting in a thickened broth. Stir in the shredded chicken and corn; cook until heated through completely. Add the avocado and cilantro just before serving; garnish with sour cream.

Nutrition Facts : Calories 693.1 calories, Carbohydrate 71.3 g, Cholesterol 103.8 mg, Fat 28.8 g, Fiber 12.6 g, Protein 41.1 g, SaturatedFat 7.4 g, Sodium 713.8 mg, Sugar 5.7 g

AJIACO (COLOMBIAN CHICKEN SOUP)



Ajiaco (Colombian Chicken Soup) image

This hearty soup is a specialty of the mountainous region around Bogotá, and one of Colombia's most famous dishes. Aji is traditionally made with chiles that haven't been seeded, but you'll probably find it plenty spicy without the seeds. Leftover aji is delicious on roasted or grilled meats.

Provided by Tania Sigal

Categories     Main Course

Yield eight.

Number Of Ingredients 26

3 lb. cut-up chicken, skin removed, rinsed well
1 large white onion, peeled and cut into quarters
1 leek (white and light green parts only), cut into 1-inch rings, and rinsed thoroughly
1 green bell pepper, seeded and cut into 1-inch pieces
2 ears fresh corn, cut crosswise into quarters
2 ribs celery, cut into 1-inch pieces
2 large carrots, peeled and cut into 1-inch pieces
3/4 lb. Yukon Gold potatoes, peeled and cut into 1-inch cubes
3/4 lb. Idaho potatoes, peeled and cut into 1-inch cubes
3/4 lb. small red potatoes, peeled and cut into 1-inch cubes
6 cloves garlic, peeled
1/2 cup fresh cilantro leaves
2 chicken bouillon cubes
1 Tbs. kosher salt; more to taste
1/2 tsp. ground black pepper
4 scallions (white and light green parts only)
1 medium tomato, peeled and seeded
1 small white onion, peeled
2 fresh Scotch bonnet or habanero chiles or 2 fresh hot red chiles, stems and seeds removed (wear gloves, and don't touch your eyes)
3 Tbs. fresh cilantro leaves
3 Tbs. white vinegar
1/4 tsp. kosher salt
2 ripe avocados, peeled and cut into 1/2-inch cubes
1 cup sour cream or crème fraîche
1/2 cup nonpareil or other small capers, rinsed and drained (if using large capers, chop them coarsely)
1/2 cup chopped fresh cilantro leaves

Steps:

  • Put the chicken in a large (at least 8-quart) stockpot and add 8 cups water. Bring to a boil over high heat and then reduce the heat to a vigorous simmer. Simmer for 10 minutes, frequently skimming off the foam that floats to the surface.
  • Add all the vegetables, the garlic, the cilantro, and the bouillon cubes to the pot, along with the salt and pepper. Stir a few times to distribute the vegetables and submerge as many of the solids as possible. When the broth returns to a gentle boil, partially cover the pot and simmer, stirring once or twice, for 1-1/2 hours. Taste for salt and add more if needed.
  • Using tongs or a slotted spoon, pick out the chicken pieces and put them on a large plate. Stir the soup with a large spoon, breaking up some of the potatoes to thicken the soup slightly. Keep hot if serving soon or let cool and refrigerate.
  • When the chicken is cool enough to handle, pull the meat off the bones and shred it by hand. Discard the bones and tendons, and put the shredded chicken in a serving bowl.
  • In a food processor, pulse all the aji ingredients until they're finely minced. Transfer to a serving bowl.
  • Put the avocados, sour cream or creme fraiche, capers and cilantro leaves in small bowls and set them on the table along with the bowls of shredded chicken and the aji. Reheat the soup if necessay and ladle it into large soup bowls, putting a quater ear of corn in each bowl. Let your guests add the garnishes and the aji as they like.

Nutrition Facts : ServingSize eight., Calories 440 kcal, Fat 170 kcal, SaturatedFat 6 g, TransFat 19 g, Carbohydrate 46 g, Fiber 8 g, Protein 26 g, Cholesterol 70 mg, Sodium 1300 mg, UnsaturatedFat 11 g

AJIACO (COLOMBIAN CHICKEN STEW)



Ajiaco (Colombian Chicken Stew) image

My husband is from Colombia and loves this "typical" dish. I don't really like cilantro, so I don't cook it, I add it at the end as a garnish. This recipe comes from a cookbook published in 1980 in Bogota. I translated it as best I could.

Provided by threeovens

Categories     Stew

Time 45m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 11

1 whole chicken, cut up
1 medium onion, chopped
1 bunch fresh cilantro, chopped
1 medium white radish (optional)
1 carrot, peeled and chopped
1/2 cup green peas
3 ears corn, cut in fourths
3 lbs yukon gold potatoes, peeled and cut in large dice
2 lbs russet potatoes, peeled and cut in large dice
4 tablespoons cream
salt

Steps:

  • Place all ingredients, except cream and cilantro, in a large stockpot or dutch oven, and cover with 10 cups of water; cook about 30 minutes until chicken is tender but not falling off the bone, adding additional water as needed to maintain a soup consistency.
  • Stir in cilantro and cream.

Nutrition Facts : Calories 451.6, Fat 19.9, SaturatedFat 6.1, Cholesterol 86.8, Sodium 92.1, Carbohydrate 44.7, Fiber 5.1, Sugar 3.9, Protein 24.4

COLOMBIAN CHICKEN CORN AND POTATO STEW



Colombian Chicken Corn and Potato Stew image

A flavorful and easy to make Instant Pot stew recipe, Colombian Chicken, Corn and Potato stew {Ajiaco recipe}. It's a hearty stew, full of Idaho Potatoes, corn, shredded chicken and plenty of flavor!

Provided by Little Figgy Food

Categories     Dinner

Time 45m

Number Of Ingredients 19

2 tablespoons olive oil
1 large yellow onion, diced
4 - 5 cloves garlic, minced
1 tablespoon coarse salt
1 tablespoon freshly ground pepper
4 cups chicken stock
1 1/2 cups water
2 pounds mixed Idaho Potatoes (such as baby Dutch yellow potatoes & baby reds), cut into bite-size chunks or left whole if small enough
2 to 3 ears fresh corn, cut into quarters, or 1 1/2 cups frozen corn kernels
1 bunch cilantro, with stems, finely chopped
1 bunch spring onions, diced
2 tablespoons dried guascas or oregano
2 - 3 pounds boneless, skinless, chicken breasts (left whole)
To Garnish:
Avocado slices
Mexican crema or sour cream
Capers
Lime wedges
Cilantro

Steps:

  • Turn on the saute function on your Instant Pot and add olive oil. Add in the onion and garlic. Cook until the onions are soft, about 5 minutes. Turn off the saute setting. Add in the chicken broth, water, potatoes, corn, guascas or oregano, cilantro, spring onions, salt and pepper, chicken breast (placed on top). Close the lid and turn the valve to sealing. Turn on the the soup setting and cook (30 minutes). Once finished cooking allow to depressurize. Switch the valve to venting to allow it to finish depressurizing, carefully open the Instant Pot. Remove the chicken breast, shred with a couple of forks, then return to the stew and gently mix in. Serve this Instant Pot Colombian Chicken Potato and Corn stew, garnish with your choice of avocado slices, fresh cilantro, lime wedges, capers and sour cream if desired.

AJIACO COLOMBIANO (COLOMBIAN CHICKEN AND POTATO SOUP)



Ajiaco Colombiano (Colombian Chicken and Potato Soup) image

Each region of Colombia has it own specialties and characteristic dishes. For example, in the capital of the country Bogotá; Ajiaco is a very popular dish. There are different versions of Ajiaco Bogotano , but it's usually made with chicken and three kinds of potatoes, corn and an herb called guascas. This herb gives the.

Provided by Erica Dinho

Categories     Main dish

Number Of Ingredients 14

3 chicken breast (skin removed)
12 cups water
3 ears fresh corn (cut into 2 pieces)
Salt and pepper to taste
2 chicken bouillon cubes
3 scallions
2 garlic cloves (minced)
3 tablespoon chopped cilantro
2 cups papa criolla (Andean Potato)
3 medium white potatoes (peeled and sliced)
3 medium red potatoes (peeled and sliced)
1/3 cup guascas
1 cup heavy cream for serving
1 cup capers for serving

Steps:

  • In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt and pepper. Add the water and bring to a boil, then reduce heat to medium and cook for about 30 to 35 minutes, until chicken is cooked and tender. Remove the chicken and set aside.
  • Continue cooking the corn for about 15 more minutes. Discard green onion and add red potatoes, white potatoes, and the guascas. Cook for 15 more minutes.
  • Uncover and add the frozen papa criolla and simmer for 15 minutes, season with salt and pepper.
  • Cut the chicken meat into small pieces and return to the pot. Serve the Ajiaco hot with capers and heavy cream on the side.

Nutrition Facts : Calories 497 kcal, Carbohydrate 52 g, Protein 32 g, Fat 19 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 127 mg, Sodium 1331 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving

COLOMBIAN AJIACO {POTATO AND CHICKEN SOUP}



Colombian Ajiaco {Potato and Chicken Soup} image

Colombian Ajiaco, a traditional chicken and potato soup from Bogota. Made with three types of potatoes, corn, cilantro, green, onion, capers, cream, avocado, and the South American guascas herb, this Colombian soup will make you feel like you're eating in Bogota!

Provided by Kristina Todini, RDN

Categories     Soups + Stews

Time 1h10m

Number Of Ingredients 16

1 tablespoon olive oil
2 pounds chicken breast
2 large onion (chopped)
4 single garlic cloves (minced)
8 cups chicken stock
½ teaspoon salt (to taste)
⅛ teaspoon ground black pepper (to taste)
1 bunch cilantro (chopped (about 2 cups))
3 whole green onions (chopped (greens and whites))
2 tablespoons guascas herb (see notes)
2 pounds mixed potatoes (red, gold, russet, cut into bite-size pieces)
2 ears corn (cut into 2-3 inch pieces)
2 cups white rice (cooked)
2 whole avocados (thinly sliced)
½ cup heavy cream
¼ cup capers (drained)

Steps:

  • Cook chicken and vegetables: Heat olive oil in a large soup pot over medium heat. Add chicken, onions, and garlic and brown outside of chicken for 1-2 minutes each side.
  • Cook soup: Add chicken stock, salt, pepper, cilantro, green onion, and guascas and bring soup to a boil. Reduce heat to medium-low and simmer until chicken is cooked throughout, about 20 minutes.
  • Add potatos + shred chicken: Remove chicken and set aside to cool. Add potatoes and corn and cook until tender, about 8 minutes. In the meantime, use a fork to shred chicken breasts.
  • Simmer and season: Add shredded chicken back to soup along with the corn on the cob. Simmer on low another five minutes. Season to taste with more salt, pepper, or guascas if needed.
  • Garnish and serve: Serve in a chamba soup bowl with white rice, sliced avocados, cream, and capers.

Nutrition Facts : ServingSize 1 serving, Calories 551 kcal, Carbohydrate 69 g, Protein 37 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 97 mg, Sodium 801 mg, Fiber 4 g, Sugar 7 g, TransFat 1 g, UnsaturatedFat 7 g

COLOMBIAN CHICKEN, CORN, AND POTATO STEW



Colombian Chicken, Corn, and Potato Stew image

Provided by Shelley Wiseman

Categories     Soup/Stew     Milk/Cream     Chicken     Potato     Stew     Dinner     Lunch     Corn     Root Vegetable     Cilantro     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 8 servings

Number Of Ingredients 13

1 whole chicken (about 3 1/2 pounds)
2 quarts water
2 cups reduced-sodium chicken broth
1 large white onion, chopped
1 tablespoon dried guascas or oregano
1 pound papas criollas (thawed if frozen), quartered, or russet (baking) potatoes
1 pound Yukon Gold potatoes
1 pound boiling potatoes
3 ears corn, cut into 1-inch rounds, or 2 cups kernels (10 ounces)
3/4 cup chopped cilantro, divided
1 cup crema, or 1/2 cup heavy cream mixed with 1/2 cup sour cream
1/4 cup drained capers
3 (6- to 8-ounces) firm-ripe avocados, cut into cubes

Steps:

  • Put chicken in a 6- to 8-quart pot and add water, broth, onion, guascas, and 1 1/2 teaspoons salt. Bring to a boil, skimming foam, then reduce heat and simmer, covered, until chicken is cooked through, 30 to 40 minutes. Transfer to a plate to cool slightly (reserve broth).
  • Add papas criollas to reserved broth (if using russet potatoes, peel and coarsely grate first) and simmer, uncovered, stirring occasionally, until potatoes are falling apart and beginning to thicken broth (mash if necessary), 20 to 30 minutes.
  • Meanwhile, peel Yukon Golds and boiling potatoes and cut into 1-inch pieces, then add to pot and simmer, covered, stirring occasionally, until almost tender, 10 to 15 minutes.
  • Add corn, 1/4 cup cilantro, and 1 teaspoon coarsely ground black pepper and simmer, covered, until corn is tender, 5 to 10 minutes.
  • While corn cooks, coarsely shred chicken, discarding skin and bones.
  • Add chicken to stew and cook, stirring occasionally, until heated through. Season with salt.
  • Serve stew with crema, capers, avocados, and remaining 1/2 cup cilantro, each in separate bowls (or add them to stew in pot just before serving).

SUDADO DE POLLO (COLOMBIAN-STYLE CHICKEN STEW)



Sudado de Pollo (Colombian-Style Chicken Stew) image

The sauce is what really makes this Sudado de Pollo dish and when you mix it whit white rice it is delicious. I love it because it is truly traditional Colombian cuisine that Colombians eat every day and reminds me of my childhood every time I smell it. Enjoy my Sudado de Pollo recipe.

Provided by Erica Dinho

Categories     Main dish

Time 1h15m

Number Of Ingredients 14

8 chicken drumsticks or thighs (without the skin)
1 tablespoon vegetable oil
½ cup chopped onion
¼ cup chopped red bell pepper
2 minced garlic cloves
2 cups chopped tomato
1 chicken bouillon
1 tablespoon sazon goya with azafran
¼ teaspoon cumin powder
¼ cup chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
8 small yellow potatoes (peeled and cut in half)
3 cups water

Steps:

  • In a large pot, heat the vegetable oil over medium heat. Add the onion and red pepper and sauté until onions are translucent, about 3 minutes. Then add the tomatoes, garlic, salt and ground pepper and sauté for 5 more minutes.
  • Add the chicken, water, chicken bouillon, sazon Goya and cumin powder. Cover and cook for 25 minutes, stirring occasionally.
  • Add the potatoes and cilantro and cook for an additional 30 minutes or until the potatoes are tender.
  • Serve over white rice.

Nutrition Facts : Calories 569 kcal, Carbohydrate 68 g, Protein 35 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 139 mg, Sodium 507 mg, Fiber 9 g, Sugar 7 g, UnsaturatedFat 11 g, ServingSize 1 serving

COLOMBIAN CHICKEN STEW (AJIACO)



Colombian Chicken Stew (Ajiaco) image

This stew is comforting, a little exotic, totally different, fresh, and delicious!

Provided by Jennifer

Categories     Chicken Stew

Time 2h

Yield 6

Number Of Ingredients 10

1 (3 pound) whole chicken, cut into pieces
8 potatoes, peeled and cubed
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
1 (15.25 ounce) can whole kernel corn, drained
2 avocados, peeled, pitted, and diced
¼ cup chopped fresh cilantro
¼ cup sour cream, for topping

Steps:

  • Put chicken pieces in a large pot over medium heat with enough water to cover the chicken; bring to a boil and let simmer until the chicken is falling off the bones, about 45 minutes. Remove chicken from pot, reserving the water in the pot. Allow the chicken to cool enough to be able to remove the meat from bones and shred into strands.
  • Return the water to medium heat; add the potatoes, onion, salt, pepper, and garlic powder to the water; cook until the potatoes and onion are soft; about 30 minutes. Once the potatoes are tender, use a masher to mash the potatoes into the broth, resulting in a thickened broth. Stir in the shredded chicken and corn; cook until heated through completely. Add the avocado and cilantro just before serving; garnish with sour cream.

Nutrition Facts : Calories 693.1 calories, Carbohydrate 71.3 g, Cholesterol 103.8 mg, Fat 28.8 g, Fiber 12.6 g, Protein 41.1 g, SaturatedFat 7.4 g, Sodium 713.8 mg, Sugar 5.7 g

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