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Colombian Chicken Stew (Ajiaco)

Rated as 3.13 out of 5 Stars
1

"This stew is comforting, a little exotic, totally different, fresh, and delicious!"
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Ingredients

2 h servings 693
Original recipe yields 6 servings

Directions

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  1. Put chicken pieces in a large pot over medium heat with enough water to cover the chicken; bring to a boil and let simmer until the chicken is falling off the bones, about 45 minutes. Remove chicken from pot, reserving the water in the pot. Allow the chicken to cool enough to be able to remove the meat from bones and shred into strands.
  2. Return the water to medium heat; add the potatoes, onion, salt, pepper, and garlic powder to the water; cook until the potatoes and onion are soft; about 30 minutes. Once the potatoes are tender, use a masher to mash the potatoes into the broth, resulting in a thickened broth. Stir in the shredded chicken and corn; cook until heated through completely. Add the avocado and cilantro just before serving; garnish with sour cream.

Nutrition Facts


Per Serving: 693 calories; 28.8 71.3 41.1 104 714 Full nutrition

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Reviews

Read all reviews 11
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This stew is absolutely delicious.

Most helpful critical review

Ajiaco is from the state of Cundinamarca (Bogota), Colombia. After preparing the traditional recipe with the guidance of my in-laws, there are a few touches that this recipe lacks. Fist, you sho...

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Ajiaco is from the state of Cundinamarca (Bogota), Colombia. After preparing the traditional recipe with the guidance of my in-laws, there are a few touches that this recipe lacks. Fist, you sho...

im sorry,but i think this is an imitation of true colombian food. Sour cream is used usually with mexican recipes, not colombian,media crema (table cream) is the right one; & like other reviewer...

I totally agree with the previous reviewer. All the ingredients that she is mentioning are a must in an Ajiaco. For Crema you can also use thick cream and the capers are optional, always served ...

This stew is absolutely delicious.

Really easy and delicious! I changed a few things but stuck mostly to the recipe.

Pretty bland. Lacks essentials (see my notes)

Made some adjustments to the recipe. Used mostly what I had at the house and sadly, I could not find Guascas in my area :(

I get it, it's not absolutely traditional. Still really good though.

Mash only some of the potatoes leave the others halved or cubed, the corn should be on the cob as the picture suggests. At the end add crema and the largest capers you can find. That takes thi...