Name: Chicken Soup- Colombian Ajiaco
Prep time: 8 h 15 min
Cook time: 1 h 10 min
Total time: 9 h 25 min
Ingredients: 2 large chicken breasts, bone-in and skin on (about 1 1/2 pounds); 1 large yellow onion (roughly chopped); 5 cloves garlic (roughly chopped); 1 tbsp course salt; 1 tbsp freshly ground pepper; 2 tbsp olive oil; 4 cups chicken stock; 1.50 lbs mixed potatoes (red, Yukon gold, and russets), peeled and cut into bite-size chunks; 23 ears fresh corn (cut crosswise into quarters) or 1 1/2 cups frozen corn kernels; 1 bunch cilantro, with stems (washed well and tied with twine); 1 bunch green onions (washed and tied with twine); 2 tbsp dried guascas or oregano; Toppings; 2 avocados (pitted, peeled and thinly sliced); ½ cup crema mexicana, sour cream or creme fraîche; ½ cup cup chopped cilantro leaves; 2 tbsp drained capers (chopped)

CategoryChicken Recipes, Lunch Recipes, Main Course Recipes, Soup RecipesDifficultyBeginner

Yields1 Serving

Prep Time8 hrs 15 minsCook Time1 hr 10 minsTotal Time9 hrs 25 mins

2 large chicken breasts, bone-in and skin on (about 1 1/2 pounds)

1 large yellow onion (roughly chopped)

5 cloves garlic (roughly chopped)

1 tbsp course salt

1 tbsp freshly ground pepper

2 tbsp olive oil

4 cups chicken stock

1.50 lbs mixed potatoes (red, Yukon gold, and russets), peeled and cut into bite-size chunks

23 ears fresh corn (cut crosswise into quarters) or 1 1/2 cups frozen corn kernels

1 bunch cilantro, with stems (washed well and tied with twine)

1 bunch green onions (washed and tied with twine)

2 tbsp dried guascas or oregano

Toppings

2 avocados (pitted, peeled and thinly sliced)

½ cup crema mexicana, sour cream or creme fraîche

½ cup cup chopped cilantro leaves

2 tbsp drained capers (chopped)

Place the chicken in a glass or ceramic dish. Top with the onion, garlic, salt, and pepper.
Cover and refrigerate for 8 to 24 hours.
Heat the olive oil in a heavy 4-quart lidded pot over medium-high heat.
Add the chicken with its marinating bits and brown each side, about 6 minutes.
Pour in the stock and raise the heat to high.
When the mixture boils, lower the heat to medium-low, then cover and simmer. Cook until the chicken is tender, about 30 minutes.
Transfer the chicken to a platter, reserving the cooking liquid in the pot.
When cool enough to handle, remove the skin from the chicken and discard. Cut or tear the chicken breasts into bite-size strips and discard the bones.
Place the potatoes in the pot with the leftover cooking liquid and turn the heat to medium. Cover and cook for about 5 minutes.
Add the corn, cilantro, green onions and the guascas.
Simmer, covered, for 20 minutes, or until potatoes are tender but not overcooked.
Remove the cilantro and green onions and return the chicken to the pot.
Simmer a few minutes more until the chicken is warmed through.
Ladle the soup into individual bowls and place the toppings on the table to be passed around.

Recipe Author or Source

https://www.thespruceeats.com/colombian-chicken-and-potato-stew-4120146

Ingredients