COLOMBIAN CHICKEN HOT POT (AJIACO)

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Colombian Chicken Hot Pot (Ajiaco) image

This, in one form or another, is the national dish of Colombia. Traditionally, it is made with three different native types of potatoes: a floury variety, a waxy variety, and baby new potatoes. The first two will break down somewhat and thicken the dish a bit. This version is served with capers, sour cream, and an avocado salsa (recipe included).

Provided by threeovens

Categories     < 4 Hours

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 19

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
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
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
capers
sour cream

Steps:

  • 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.

Nutrition Facts : Calories 545, Fat 25.6, SaturatedFat 6.7, Cholesterol 116.8, Sodium 114.2, Carbohydrate 50.8, Fiber 7.8, Sugar 2.8, Protein 28.7

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