Colombian Chicken, Corn & Potato Stew {Ajiaco}

  • Ready in 45m

  • Serves 4

  • 1100 calories

  • 72.6g carbs

Colombian Chicken, Corn & Potato Stew {Ajiaco} might be just the main course you are searching for. This recipe makes 4 servings with 1431 calories, 80g of protein, and 99g of fat each. For $5.73 per serving, this recipe covers 53% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up kosher salt, pepper, chicken, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. This recipe from Kitchen Confidante has 443 fans. It is a good option if you're following a gluten free diet.

15 ingredients

  1. 3 avocados
  2. 4 servings bell pepper
  3. 3 tbsps capers
  4. 3 lb chicken
  5. 4 cups chicken stock
  6. 1 ear corn
  7. 2 ears corn
  8. 1/2 cups fresh 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.
Colombian Chicken, Corn & Potato Stew {Ajiaco}

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