There’s something about the hum of a kitchen—the sounds of bubbling pots and sizzling pans—that smells like home, you know? Whenever I make Colombian Chicken and Potato Stew, or **Ajiaco**, I’m transported back to my childhood, sitting at my grandmother’s well-worn kitchen table, surrounded by my family. I remember being knee-high and peering over the edge of that table, my little fingers dipping into the bowl of steaming rice, soaking up every last bit of that rich stew.
The reason I love this recipe so much isn’t just about the flavors—though let me tell you, they’re out of this world! It’s the warmth, the laughter, and the stories that unfold around the table. I mean, every family has their traditions, and for mine, this stew was always the centerpiece during gatherings. I remember my cousin Mateo insisting on adding too much pepper (he swears by it), which inevitably led to everyone fanning their mouths but laughing hysterically. Yet, each version was a little twist, a little touch from the heart that made it uniquely ours.
Now, let me guide you through making this heartwarming stew that fills the belly and the soul. Trust me, every spoonful comes with a sprinkle of memories and a heavy dose of love.
What Goes Into Colombian Chicken and Potato Stew?
Choosing the right ingredients for Ajiaco is essential. Many of them will take you back to Colombia, or at least bring a little bit of its warmth into your kitchen. Here’s a sneak peek into the ingredients:
– **Chicken**: I prefer using a mix of bone-in chicken thighs and breasts. Honestly, the bones add a depth of flavor that’s hard to beat. Plus, it’s always more satisfying to rip meat off the bone, you know?
– **Potatoes**: This is where Ajiaco gets its heart and soul! I typically use a mix of **russet** and **baby potatoes**. The **russets** become creamy and thickens the stew, while the **baby potatoes** add a nice bite. Sometimes I sneak in a couple of sweet potatoes just for color, but SHH, don’t tell my grandma!
– **Corn on the Cob**: The delightful crunch of sweet corn is a must. I usually cut the cobs into thirds. But let me tell you, trying to eat corn off the cob while slurping the stew leads to some messy but hilarious moments!
– **Cilantro and Avocado**: Adding fresh cilantro really brightens up the flavors. And avocado? It’s like a creamy hug in every bite. It’s a must for me, a little dollop on top of the stew. Honestly, what’s a bowl without that silky goodness?
– **Garlic, Onions, and Spices**: These are the classic aromatic trio for any great dish. A touch of cumin takes it to the next level, in my humble opinion.
– **Chicken Stock**: Homemade is the best, of course, but store-bought is perfectly acceptable too. Just give it a little love—maybe throw in a few sprigs of thyme while it’s simmering.
Now here’s the fun part. You can always adjust the ingredients based on what you have. Don’t have fresh corn? Frozen works in a pinch! Just remember, the essence of Colombian Ajiaco is in its flexibility and heartiness.
Is Colombian Chicken and Potato Stew Actually Good for You?
Let’s get real here. Yes, Ajiaco is indulgent with its creamy potatoes and delicious chicken, but it’s also packed with nutrients. **Chicken** is a great source of lean protein, and those **potatoes**, regardless of variety, bring in fiber and vitamins. The **corn** contributes a bit of sweetness and gives your digestive system some love. And don’t even get me started on **avocado**—that is nothing but pure health in a creamy package.
But here’s the thing: I firmly believe food should nourish the soul as much as the body. While this dish is hearty and may not be for everyday consumption (unless you’re working it into your routine!), it’s absolutely soul-soothing. Remember, a bowl of Ajiaco shared with loved ones is way more enriching than any superfood salad you could whip up in a hurry, am I right?
Here’s What You’ll Need
– Servings: 6-8
– 2 lbs **bone-in chicken thighs** (skin-on for richness)
– 1 lb **boneless chicken breasts**
– 4 medium **russet potatoes**, peeled and cubed
– 4 medium **baby potatoes**, whole (or halved if they’re big)
– 2-3 **ears of corn**, cut into thirds
– 1 large **onion**, diced
– 4 cloves of **garlic**, minced
– 2 tsp **ground cumin**
– 8 cups **chicken stock**
– 1 bunch **cilantro**
– 2 **avocados**, diced (for topping)
– Salt and black pepper to taste
– Optional: **Sour cream** or **Crema** (so good!)
How to Make Colombian Chicken and Potato Stew Step-by-Step
Okay, here we go! Grab your apron, and let’s get this stew going.
1. **Sauté the Aromatics**: In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Don’t be shy with it! Toss in the diced **onion** and sauté until they’re soft and translucent—like little tiny golden orbs of happiness. Add the **garlic** and cook for another minute until your kitchen smells like heaven.
2. **Add the Chicken**: Now, let’s throw in your **chicken thighs** and **breasts**. Sear them for a few minutes on each side until they get that beautiful brown color. It’s okay if they’re not fully cooked; they’ll finish cooking in the broth. Don’t you just love those little bits of flavor stuck to the bottom? Totally worth scraping up.
3. **Pour in the Stock**: Time for the magic! Carefully pour in the **chicken stock**. This is where your stew goes from “meh” to “wow.” Bring this glorious mix to a gentle boil.
4. **Toss in the Potatoes**: Add in your cubed **russets** and whole **baby potatoes**, then sprinkle the **cumin** and season with salt and pepper (just a pinch for now). Let that simmer for about 20-25 minutes until the potatoes are starting to soften.
5. **Get Those Cobs in the Mix**: Now for the **corn cobs**! Throw them in the pot, and let everything bubble away. Simmer for another 15-20 minutes, stirring occasionally.
6. **Check the Chicken**: Once your chicken thighs and breasts reach an internal temperature of 165°F, remove them from the pot. Shred the chicken using two forks, it’s incredibly satisfying—trust me. Return the shredded chicken to the pot, and give it another stir.
7. **Final Seasoning**: Taste the stew and adjust the seasoning with more salt and pepper if you think it needs it. Picking the perfect amounts of seasoning is like a guessing game, but you’ll find the sweet spot.
8. **Serve it Up**: Now comes the fun part! Ladle generous portions into bowls and top them with chopped **cilantro** and diced **avocado**. If you’re feeling a little extra, add a dollop of **sour cream**. Let your guests (or family) go wild and let them customize their own bowl!
Little Extras I’ve Learned Along the Way
Over the years, I’ve learned a few tricks that can make your Ajiaco even better. Sometimes I’ll add a **splash of lime juice** right before serving, just a little zing helps brighten up the natural sweetness of the potatoes. Honestly, you can’t go wrong with that!
If you have leftover stew (huge if!), it keeps well in the fridge for a few days, but you may want to add a splash of water when reheating, as the potatoes continue to soak up moisture.
I also have a cousin who swears that adding a bit of crushed red pepper flakes makes it spicier, but I dare not cross that line (I’m a sensitive spice gal over here). You do you, though!
Oh, and here’s a little secret: sometimes, if I’m feeling particularly lazy or pressed for time, I skip searing the chicken and simply add everything to the pot and let it all mingle together slowly. It’s less of that beautiful gold color, but I still promise it’s delicious.
Let’s not forget the story of my amigo Sara, who once mistakenly added **dried thyme** instead of **cilantro**. Surprisingly, it became a hit! So, don’t hesitate to play around with herbs. It’s your stew, after all.
This stew means so much to me. It has woven itself into the fabric of my family’s legacy. Every time I make it, I think of those shared smiles, the laughter from overly enthusiastic spice adjustments, and the joy of seeing loved ones enjoy something that tastes like home. If you decide to make it, I’d love to hear your own twist or any memories it sparks. Happy cooking, my friend!
