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Colombian Ajiaco

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  • Prep 1 hr 50 min
  • Total 4 hr 30 min
  • Ingredients 14
  • Servings 6
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by Marcela Lara
Updated May 31, 2024
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Ingredients

  • 8 cups water
  • 4 (4 to 6 oz each) boneless skinless chicken breasts
  • 1 cup dried guascas (gallant soldiers weed)
  • 2 lb russet potatoes, peeled and cut into large pieces
  • 1 medium onion, chopped
  • 2 cloves garlic
  • 1 1/2 tablespoons salt
  • 1 lb Yukon Gold potatoes, cut into 2-inch pieces
  • 1 chicken bouillon cube
  • 3 large ears fresh sweet corn, husks removed, cleaned, cut in half
  • 1/2 cup frozen green sweet peas, thawed

Garnishes, if desired

  • Chopped fresh parsley
  • Sour cream
  • Capers

Directions

  •  
    1
    In a large pot, add water, chicken and 1/2 cup of the guascas. Let simmer for approximately 40 minutes. Once chicken is cooked, remove from water and place on a cutting board. Reserve the cooking liquid. Use two forks to pull chicken apart into large bite-size pieces. Cover with foil to keep warm.
  •  
    2
    In the same water you cooked the chicken, add russet potatoes, onion, garlic and salt. Cook for approximately 2 hours or until potatoes dissolve completely. Add additional water as needed to cook the potatoes entirely and still keep the stew base juicy.
  •  
    3
    Add the chicken, Yukon Gold potatoes and chicken bouillon to the potato mixture. Stir carefully and let simmer over low heat for 50 minutes or until the Yukon Gold potatoes are tender. Add the corn and cook an additional 10 minutes.
  •  
    4
    Add the remaining 1/2 cup of the guascas and the peas. Cook for 5 more minutes or until thoroughly heated.
  •  
    5
    Divide stew evenly between 6 bowls, making sure each bowl has a piece of corn. Garnish as desired with parsley, sour cream and capers.

Nutrition Information

No nutrition information available for this recipe
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