{"id":2598,"slug":"potato-and-chicken-stew-ajiaco","title":"Potato and Chicken Stew (Ajiaco)","description":"Ajiaco is a quintessential dish from Bogotá, Colombia.","ingredients_raw":["1 ea. (approximately 750 g) whole skin-on bone-in chicken breast","1 L chicken broth","1 onion, peeled","2 scallions (white part and first 2 cm of green)","2 carrots, peeled","4 cloves garlic, peeled","1 bay leaf","3 ml dried thyme","2 ml ground cumin","4 sprigs fresh cilantro","10 black peppercorns","5 ml tomato paste","0.5 kg small yellow potatoes, peeled","0.5 kg small purple potatoes, peeled","0.5 kg mashing potatoes, peeled and sliced 2 cm thickness","1 L water","2 ml of beef bouillon granules","0.25 ml frozen peas","4 ears of corn, quartered lengthwise and cooked","10 ml whipping cream mixed with 10 ml créme fraíche","2 ripe but firm Hass avocados, peeled, pitted and cut into eight slices right before serving","10 ml of finely chopped cilantro","5–10 ml of pickled capers"],"ingredients_norm":["ea. whole skin on bone in chicken breast","chicken broth","onion","green onion","carrot","garlic","bay leaf","dried thyme","ground cumin","fresh cilantro","black peppercorn","tomato paste","yellow potato","purple potato","mashing potato","water","beef bouillon granule","frozen pea","corn","whipping cream mixed with ml creme fraiche","ripe but firm hass avocado","cilantro","pickled caper"],"steps":["Combine chicken, broth, onions, scallions, carrots, garlic, bay leaf, thyme, cumin, cilantro and peppercorns in large saucepan and bring to a boil. Skim off froth as it rises. Reduce heat to low and cover when frothing finishes.","Remove and reserve chicken after it is cooked through (about 20 minutes).","Strain broth through sieve and return to pot, boil again over medium heat. Reserve carrots.","Add tomato paste and yellow and purple potatoes. Cover and cook until potatoes are soft (approximately 20 minutes).","While yellow and purple potatoes are cooking, boil sliced mashing potatoes in water and beef bouillon in separate pot. Once boiling, reduce to medium heat until potatoes start to fall apart (approximately 30 minutes).","Drain and reserve a quarter of the slices and mash the rest of the sliced potatoes. Add mashed and sliced potatoes to soup.","Remove bones and skin from chicken and discard. Cut chicken into strips 1 cm wide and 3 cm long.","Add chicken and peas to soup and simmer for 5 minutes. Slice the carrots into.5 cm thick rounds and add back into soup. Salt to taste.","Serve hot with garnishes available."],"categories":["Soup recipes","Recipes for soup","Recipes for stew","Colombian recipes","Recipes using chicken breast","Recipes using avocado","Recipes using bay leaf","Recipes using caper","Recipes using carrot","Recipes using cilantro","Recipes using corn","Recipes using whipping cream","Recipes using crème fraîche","Recipes using dehydrated broth","Recipes using ground cumin","Recipes using chicken broth and stock","Recipes using green onion","Recipes using potato"],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":90,"servings":"8","yield_text":null,"difficulty":"medium","source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:Potato_and_Chicken_Stew_(Ajiaco)","source_ref":"4518674","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:Potato_and_Chicken_Stew_(Ajiaco)&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"021b5879f4dd2ffc316d578c4293902792379b725faebc2754b039b7111d6f56","created_at":"2026-08-02T14:43:15Z","updated_at":"2026-08-02T17:11:31Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/potato-and-chicken-stew-ajiaco"}