Ajiaco (Colombian Chicken Stew)

Be the first to review
READY IN: 45mins
Recipe by threeovens

My husband is from Colombia and loves this "typical" dish. I don't really like cilantro, so I don't cook it, I add it at the end as a garnish. This recipe comes from a cookbook published in 1980 in Bogota. I translated it as best I could.

Ingredients Nutrition


  1. Place all ingredients, except cream and cilantro, in a large stockpot or dutch oven, and cover with 10 cups of water; cook about 30 minutes until chicken is tender but not falling off the bone, adding additional water as needed to maintain a soup consistency.
  2. Stir in cilantro and cream.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a