Ajiaco (Colombian Chicken Stew)

Submitted 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."

 

• Ready In: 45mins
• Ingredients: 11
• Yields: 12 cups
• Serves: 12

ingredients

• 1 whole chicken, cut up
• 1 medium onion, chopped
• 1 bunch fresh cilantro, chopped
• 1 medium white radish (optional)
• 1 carrot, peeled and chopped
• 1⁄2 cup green peas
• 3 ears corn, cut in fourths
• 3 lbs yukon gold potatoes, peeled and cut in large dice
• 2 lbs russet potatoes, peeled and cut in large dice
• 4 tablespoons cream
• salt

directions

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.