Ajiaco (Colombian Chicken, Corn and Potato Stew)
Ajiaco (Colombian Chicken, Corn and Potato Stew) - GFCFSF
- 1 3.5-4 lb chicken
- 1 ¾ teaspoon salt
- 1 ½ teaspoon pepper
- 3 tablespoons olive oil
- 1 large white onion, finely chopped
- 2 teaspoons dried oregano
- 1 ½ lbs russet potatoes, peeled and grated (3 medium)
- 1 cup water
- 2 lbs yellow potatoes (Yukon Gold), peeled, cut into ½-inch cubes and covered with water in bowl to prevent browning
- 3 ear of corn, cut crosswise into 1 inch pieces, or 2 cups kernels
- ½ cup fresh cilantro, chopped
- ½ cup MimicCreme or Cashew Cream
- 3 tablespoons drained capers
- Chopped avocado
In a large pot, place whole chicken, breast side down, and cover with water, then cover pot with a lid. Boil chicken over medium heat until done. Remove chicken to plate to cool enough to handle. Separate meat from skin and bones, set meat aside. Discard bones and skin.
Heat oil/butter in a large saucepan, add onion, oregano, salt and pepper and cook 5 minutes until onions are translucent. Peel and grate russet potatoes and add to onions with 7 cups of stock made from boiling chicken. Cover and simmer about 25 minutes. Drain cubed Yukon potatoes, add to pot with corn. Stir, cover and simmer for another 25 minutes. Add in pulled chicken, cook 5 minutes until chicken is heated. Adjust salt and pepper.
Ladle into bowls and top with cilantro, capers and avocado. If using cream, add 1 tablespoon right before eating.
Serve with crusty bread or a small salad.
Cooks note: the original recipe called for the chicken to be cut up into 8 pieces, browned, then added back to the soup to finish cooking with the cubed potatoes and served in the soup bowl as a whole piece but I prefer to serve it ready to eat.