Colombian Chicken Hot Pot (Ajiaco)
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
-
For the stock
- 3 1⁄2 lbs whole chickens
- 3 green onions (scallions)
- 2 bay leaves
- 6 sprigs fresh cilantro (coriander, see NOTE)
- 6 whole black peppercorns
- water, to cover
-
For the stew
- 1 1⁄2 lbs russet potatoes (yuca) or 1 1/2 lbs cassava, peeled and cut into 1/2 inch dice (yuca)
- 1 1⁄2 lbs yukon gold potatoes, peeled and cut into 1/2 inch dice
- 1 1⁄2 lbs baby new potatoes or 1 1/2 lbs small red potatoes
- 2 corn cobs, cut crosswise into 4 pieces
- salt
-
For the avocado salsa
- 1 egg, hard boiled
- 1 large ripe avocado
- 1 green onion, finely chopped
- 1 tablespoon fresh cilantro, chopped
- 1 fresh green chilies or 1 jalapeno pepper, seeded and minced
- salt
-
For serving
- capers
- sour cream
directions
- Place chicken in a large stockpot and cover with water; add green onions, bay leaves, cilantro (see NOTE) and peppercorns.
- Bring to a boil, skimming the surface if necessary; once boiling, reduce heat and cook until chicken is tender, about an hour.
- Remove from heat and allow the chicken to cool in its cooking liquid.
- Remove the chicken and cut into eight pieces: 2 drumsticks, 2 thighs, cut each breast into 2 pieces, for a total of 4; discard the rest of the carcass.
- Skim off any fat from the stock, then strain it into a clean Dutch oven or large pot.
- Bring to a boil and add russet potatoes (or yuca) and the Yukon gold potatoes; cook about 15 minutes.
- Stir in the new potatoes and corn and simmer for an additional 20 minutes.
- Return the chicken to the pot, season with salt, if needed, and heat through.
- Meanwhile, just before serving, rough chop the egg, then mash in a small bowl; in another small bowl, scoop out the avocado flesh and mash that.
- Add the egg to the avocado, stir in the green onion, cilantro, green chili, and season with salt.
- Serve the chicken mixture in a heated casserole or earthenware dish, with the avocado salsa, capers, and sour cream on the side.
- NOTE: I, personally, find the taste of the cilantro too strong when it is added to make the stock, so I add it (like a bouquet garni) when the new potatoes are added (the last 20 minutes of cooking), then remove for serving.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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<p>I'm an all-American original, having lived in Hawaii, New York, Texas, South Carolina, and Miami. I also served 7 years in the US Army. My husband is from Bogota, Colombia and has also lived in the former Soviet Union. But now we are both in NY.</p>
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