Colombian Chicken Stew (Ajiaco)

Mashing the potatoes into the broth gives a thicker consistency in this chicken stew recipe from Colombia.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 693 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.