Colombian Chicken Hot Pot Ajiaco Recipes

AJIACO COLOMBIANO (COLOMBIAN CHICKEN AND POTATO SOUP)

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.

AJIACO (COLOMBIAN CHICKEN STEW)

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.

COLOMBIAN CHICKEN HOT POT (AJIACO)

Steps:

• Place chicken in a large stockpot and cover with water; add green onions, bay leaves, cilantro (see NOTE) and peppercorns.
• Bring to a boil, skimming the surface if necessary; once boiling, reduce heat and cook until chicken is tender, about an hour.
• Remove from heat and allow the chicken to cool in its cooking liquid.
• Remove the chicken and cut into eight pieces: 2 drumsticks, 2 thighs, cut each breast into 2 pieces, for a total of 4; discard the rest of the carcass.
• Skim off any fat from the stock, then strain it into a clean Dutch oven or large pot.
• Bring to a boil and add russet potatoes (or yuca) and the Yukon gold potatoes; cook about 15 minutes.
• Stir in the new potatoes and corn and simmer for an additional 20 minutes.
• Return the chicken to the pot, season with salt, if needed, and heat through.
• Meanwhile, just before serving, rough chop the egg, then mash in a small bowl; in another small bowl, scoop out the avocado flesh and mash that.
• Add the egg to the avocado, stir in the green onion, cilantro, green chili, and season with salt.
• Serve the chicken mixture in a heated casserole or earthenware dish, with the avocado salsa, capers, and sour cream on the side.
• NOTE: I, personally, find the taste of the cilantro too strong when it is added to make the stock, so I add it (like a bouquet garni) when the new potatoes are added (the last 20 minutes of cooking), then remove for serving.