Ajiaco Recipe – Eats Now

Name: Ajiaco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 tablespoons butter; 1 tablespoon neutral oil, like corn or grapeseed; 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces; 1 medium onion, chopped; 1 teaspoon ground cumin; 2 teaspoons fresh thyme leaves or 1 teaspoon dried; 4 medium potatoes, peeled and cut into 1/2-inch cubes; Salt and black pepper to taste; 5 cups chicken stock, preferably homemade (page 160); 2 ears yellow corn, shucked and cut crosswise into 2-inch pieces; 1 cup heavy cream; 2 tablespoons drained capers; 1 ripe avocado, peeled, pitted, and sliced

Servings: persons

3 tablespoons butter
1 tablespoon neutral oil, like corn or grapeseed
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 medium onion, chopped
1 teaspoon ground cumin
2 teaspoons fresh thyme leaves or 1 teaspoon dried
4 medium potatoes, peeled and cut into 1/2-inch cubes
Salt and black pepper to taste
5 cups chicken stock, preferably homemade (page 160)
2 ears yellow corn, shucked and cut crosswise into 2-inch pieces
1 cup heavy cream
2 tablespoons drained capers
1 ripe avocado, peeled, pitted, and sliced

1
Combine the butter and oil in a large flameproof casserole or saucepan over medium-high heat.
2
When the butter foam subsides, add the chicken and brown it, turning the pieces as they brown, 5 to 10 minutes.
3
Stir in the onion and cook until softened, about 5 minutes.
4
Stir in the cumin and thyme, followed by the potatoes and a liberal sprinkling of salt and pepper; stir until the vegetables are coated with oil and spices.
5
Add the chicken stock, bring the mixture to a boil, then turn the heat to low, cover partially, and let the stew cook for about 30 minutes.
6
Add the corn and cook just until tender, about 10 minutes.
7
Use a wooden spoon to crush some of the potato pieces against the side of the casserole to thicken the soup.
8
Divide the cream and capers among 4 serving bowls.
9
Ladle the soup over the cream and capers, top with avocado slices, and serve immediately.
10
Substitute 1 large yucca, peeled and cut into 1/2-inch cubes, for 2 of the potatoes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons butter, 1 tablespoon neutral oil, like corn or grapeseed, 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces, 1 medium onion, chopped, and more.

Yes, Ajiaco falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ajiaco

How did you like this recipe?

Frequently Asked Questions