Colombian Chicken, Corn, And Potato Stew: Ajiaco
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
43
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1
Salt3 tbsps
Unsalted Butter1 large
White Onion (finely chopped)2 tsps
Oregano (dried, crumbled)6 cups
Chicken Broth1 cup
Water1 cup
Heavy Cream3 tbsps
Capers (drained)Directions:
1
Add meat to pot and heat through
2
Serve stew with accompaniments in separate bowls
3
Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper
4
Heat butter in a wide, heavy 7 to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes
5
Transfer chicken as browned to a plate
6
Add onion to pot, along with oregano and 1 teaspoon each salt and pepper, and saute, stirring, until light golden, about 5 minutes
7
Peel and coarsely grate the baking potatoes with a box grater, and add to the pot
8
Add back the chicken, broth, and water
9
Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes
10
Transfer chicken with tongs to a cutting board to cool
11
Drain the cubed yellow potatoes and add to pot
12
Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes
13
Add corn and simmer, covered, until tender, 5 to 10 minutes more
14
While corn is cooking, remove skin and bones from chicken and coarsely shred meat