Colombian Chicken, Corn, and Potato Stew

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This authentic Colombian chicken and potato stew, traditionally known as Ajiaco, is a beautifully thick and comforting meal. The secret to its unique texture lies in using three varieties of potatoes, which dissolve at different rates to create a rich, naturally creamy base. Infused with the distinct, earthy flavour of guascas and sweetened by rounds of tender corn on the cob, it is a vibrant celebration of South American home cooking.

As a satisfying high-protein dish, this hearty stew is perfect for a family Sunday lunch or a restorative midweek dinner. It is served in a sociable style, with bowls of silky avocado, tangy capers, and soured cream offered at the table. These fresh toppings provide a wonderful contrast to the savoury broth, allowing everyone to customise their bowl to their own taste.

Ingredients for Colombian Chicken, Corn, and Potato Stew

1 whole chicken (about 1.6kg)
1.9L water
475ml reduced-sodium chicken broth
1 large white onion, chopped
1 tablespoon dried guascas or oregano
450g papas criollas (thawed if frozen), quartered, or russet (baking) potatoes
450g Yukon Gold potatoes
450g boiling potatoes
3 ears corn, cut into 1-inch rounds, or 2 cups kernels (275g)
3/4 cup chopped coriander, divided
1 cup crema, or 120ml double cream mixed with 120ml soured cream
60ml drained capers
3 (6- to 230g ) firm-ripe avocados, cut into cubes

How to make Colombian Chicken, Corn, and Potato Stew

Put chicken in a 6- to 8-quart pot and add water, broth, onion, guascas, and 1 1/2 teaspoons salt. Bring to a boil, skimming foam, then reduce heat and simmer, covered, until chicken is cooked through, 30 to 40 minutes. Transfer to a plate to cool slightly (reserve broth).

Add papas criollas to reserved broth (if using russet potatoes, peel and coarsely grate first) and simmer, uncovered, stirring occasionally, until potatoes are falling apart and beginning to thicken broth (mash if necessary), 20 to 30 minutes.

Meanwhile, peel Yukon Golds and boiling potatoes and cut into 1-inch pieces, then add to pot and simmer, covered, stirring occasionally, until almost tender, 10 to 15 minutes.

Add corn, 1/4 cup coriander, and 1 teaspoon coarsely ground black pepper and simmer, covered, until corn is tender, 5 to 10 minutes.

While corn cooks, coarsely shred chicken, discarding skin and bones.

Add chicken to stew and cook, stirring occasionally, until heated through. Season with salt.

Serve stew with crema, capers, avocados, and remaining 1/2 cup coriander, each in separate bowls (or add them to stew in pot just before serving).

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.