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Colombian Chicken Stew (Ajiaco)
February 23, 2010

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 reviewers mencioned there is a bunch of important ingredients missing (specially the guascas!!!)..cant be compared with the great flavor of a real ajiaco, & i should know, since im the way, other important ingredients that are missing are: -arracacha (yellow cassava),that along with the papa criolla & papa de año o sabanera (the equivalent would be a white potato that will melt, baking potato i guess) will give thickness to the ajiaco without anything EVER being mashed!! -arveja verde (green peas) -yucca (will also help thicken the ajiaco, but just a bit is added,chopped very well so it can melt) Other modifications I would def. make are: -the chicken shouldnt be cooked that long;only about 20 mins & is added when the ajiaco is ready & about to be served. -The corn (cob, not just canned corn) is cut into pieces about as big as you index finger, and is added along with the potatoes,so it can cook properly and give flavor. - The yucca & arracacha are also added with potaoes & corn. -Let ajiaco cook on medium heat for about 30 mins,cilantro is added along with guascas when cooking,about 10 mins before it finishes cooking -When serving,top with crema,& dont add the avocados to the soup, but leave as a side along with capers & white rice.

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