Ajiaco (Colombian Chicken Stew) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My husband is from Colombia and loves this typical dish. I don't really like cilantro, so I don't cook it, I add it at the end as a garnish. This recipe comes from a cookbook published in 1980 in Bogota. I translated it as best I could. Ingredients:
1 whole chicken, cut up |
1 medium onion, chopped |
1 bunch fresh cilantro, chopped |
1 medium white radish (optional) |
1 carrot, peeled and chopped |
1/2 cup green peas |
3 ears corn, cut in fourths |
3 lbs yukon gold potatoes, peeled and cut in large dice |
2 lbs russet potatoes, peeled and cut in large dice |
4 tablespoons cream |
salt |
Directions:
1. Place all ingredients, except cream and cilantro, in a large stockpot or dutch oven, and cover with 10 cups of water; cook about 30 minutes until chicken is tender but not falling off the bone, adding additional water as needed to maintain a soup consistency.
2. Stir in cilantro and cream.
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