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I stumbled upon this ajiaco stew recipe during travels in Colombia, falling head over heels for its rich flavors. Back home, recreating this hearty dish became my obsession. After countless attempts, I've nailed down perfect proportions, capturing essence of Andean comfort food. Tender shredded chicken, creamy potatoes, sweet corn, all swimming in velvety broth - pure bliss! Trust me, once you try this Colombian classic, you'll crave nothing else on chilly nights. Let's dive into making this soul-warming stew together!
Ingredients for Ajiaco Stew
- Chicken breast: Lean protein that adds heartiness and flavor to the stew without being too heavy.
- Chicken broth: Provides a rich base for the stew, enhancing the overall depth of flavor in the dish.
- Corn: Adds sweetness and texture to the stew, complementing the savory elements for a well-rounded taste.
- Potatoes: Serve as a hearty ingredient that thickens the stew and provides a comforting element to the dish.
- Heavy cream: Adds a creamy richness to the stew, balancing out the flavors and creating a luscious texture.
- Cilantro: Fresh herb that brightens the stew with its citrusy notes, adding a pop of freshness to each bite.
Read more: Mulligatawny Stew
Kitchen Tools Required
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Sharp knife: Needed for cutting the chicken, corn, and potatoes into appropriate sizes.
Ajiaco Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 3 lbs chicken breast skinless, boneless
- 3 cups chicken broth
- 3 ears corn cut into pieces
- 1 lb potatoes peeled and sliced
- 1 cup heavy cream
- 1 bunch cilantro chopped
- to taste salt and pepper
Read more: Beefless Stew Recipe
Instructions:
- 1. In a large pot, add the chicken breasts and cover with chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
- 2. Remove the chicken, shred it, and return it to the pot.
- 3. Add the corn, potatoes, and heavy cream. Simmer for another 30 minutes.
- 4. Season with salt and pepper to taste. Stir in chopped cilantro before serving.
Notes:
Nutrition value:
Keywords:
Read more: Nikujaga Stew Recipe
Can You Make Ajiaco Stew in Advance?
Make Ahead Instructions
- Cook the stew as directed and let it cool to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop over low heat, stirring occasionally.
Freezing Instructions
- Allow the stew to cool completely before freezing.
- Transfer to a freezer-safe container, leaving some space for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
Adding a splash of lime juice to the ajiaco stew just before serving can give it a refreshing citrusy kick that elevates the flavors.
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