Colombian Chicken, Corn & Potato Stew {Ajiaco}

• Ready in 45m

• Serves 4

• 1118 calories

• 68.17g carbs

Colombian Chicken, Corn & Potato Stew {Ajiaco} requires roughly 45 minutes from start to finish. This recipe serves 4 and costs $6.51 per serving. Watching your figure? This gluten free recipe has 1119 calories, 89g of protein, and 57g of fat per serving. 443 people have tried and liked this recipe. If you have ear cut cross wise into inch pieces, heavy cream, potato, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Kitchen Confidante. It works well as a pricey main course.

15 ingredients

1. 3 avocados
2. 4 servings pepper
3. 3 tbsps capers
4. 3 lb chicken
5. 4 cups chicken stock
6. 1 ear cut cross wise into inch pieces
7. 2 ears
8. 1/2 cups cilantro
9. 1 cup heavy cream
10. 4 servings kosher salt
11. 1 large onion
12. 2 tsps oregano
13. 1 potato
14. 2 potatoes
15. 2 cups water

Instructions

1. In a large Dutch oven or equivalent pot, bring the chicken, onion, oregano, chicken stock and water to a boil over medium-high heat. Lower heat, cover, and simmer for about half an hour, until the chicken is tender.
2. Remove chicken pieces and place on a plate to cool.
3. Add the shredded potato to the broth in the pot, and allow to simmer for about 15 minutes, stirring periodically. When the potato has cooked down and thickened the broth, add the corn and potato pieces, and season to taste with salt and pepper.
4. Add the cilantro. Cook for another 10 minutes, stirring often.Shred the chicken.When the corn is cooked and the chunks of potato are tender, add the shredded chicken and stir.
5. Serve immediately, garnished with cilantro and diced avocado.