Cooking Index - Cooking Recipes & IdeasColombian Chicken, Corn, And Potato Stew - {Ajiaco} Recipe - Cooking Index

Colombian Chicken, Corn, And Potato Stew - {Ajiaco}

Type: Chicken, Poultry
Courses: Main Course, Soup
Serves: 6 people

Recipe Ingredients

1   Chicken - (3 1/2 to 4 lbs) - cut into 8 pieces
  Salt - to taste
  Freshly-ground black pepper - to taste
3 tablespoons 45mlUnsalted butter
1 tablespoon 15mlWhite onion - finely chopped (large)
2 teaspoons 10mlDried oregano - crumbled
1 1/2 lbs 681g / 24ozBaking potatoes, like russets
6 cups 1422mlChicken broth
1 cup 237mlWater
2 lbs 908g / 32ozYellow-fleshed potatoes, like Yukon Gold - peeled, and
  Cut 1/2" cubes, covered with water
3   Corn - cut crosswise
  Into 1" pieces
  Accompaniments
1/2 cup 8g / 0.3ozChopped fresh cilantro leaves
1 cup 237mlHeavy cream
3 tablespoons 45mlDrained capers
3   Ripe Hass avocados - quartered, pitted,
  Peeled, cut into 1/2" cubes

Recipe Instructions

Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. 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. Transfer chicken as browned to a plate.

Add onion to pot, along with oregano and 1 teaspoon each salt and pepper, and saute, stirring, until light golden, about 5 minutes. Peel and coarsely grate the baking potatoes with a box grater, and add to the pot. Add back the chicken, broth, and water. Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes.

Transfer chicken with tongs to a cutting board to cool. Drain the cubed yellow potatoes and add to pot. Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes. Add corn and simmer, covered, until tender, 5 to 10 minutes more. While corn is cooking, remove skin and bones from chicken and coarsely shred meat. Add meat to pot and heat through.

Serve stew with accompaniments in separate bowls.

This recipe yields 6 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B41) - from the TV FOOD NETWORK

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