Colombian Chicken, Corn & Potato Stew {Ajiaco}

Serves 4.


  • 3 lbs of chicken (about half a chicken, cut up, or a combination of chicken breast and thighs)
  • 1 large onion, finely diced
  • 2 teaspoons dried oregano (or guascas, if available - found in Latin markets)
  • 4 cups chicken stock
  • 2 cups water
  • 3 russet potatoes:
    • 2 potatoes, peeled & shred, yielding about 4 cups of shredded potato
    • 1 potato, peeled & cut into 6 pieces
  • 3 ears of corn:
    • 2 ears, kernels sliced off the cob
    • 1 ear cut cross wise into 1 inch pieces
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup chopped fresh cilantro

Finishing touches:

  • 1/2 cup chopped fresh cilantro
  • 3 avocados, pitted and diced
  • 1 cup heavy cream*
  • 3 tablespoons capers, drained


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. Remove chicken pieces and place on a plate to cool.

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. 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. Serve immediately, garnished with cilantro and diced avocado.

This delicious recipe brought to you by Kitchen Confidante®

Copyright © 2017. All rights reserved.