Colombian Corn, Chicken, and Potato Stew

September 24, 2011

Ajiaco or Colombian corn, chicken, and potato stew is a hearty and comforting dish that is full of flavor.  It is best to make this recipe with a whole chicken, roasting the bird for the meat and using the bones to make the stock.  Alternatively, you can buy a roasted chicken and boxed stock for the quick version.  Thank you Kitchen Confidante for sharing this delicious recipe during Hispanic Heritage Month.

Colombian Corn, Chicken, and Potato Stew
Recipe from Kitchen Confidante


  • 3 lbs of chicken (about half a chicken, cut up, or a combination of chicken breast and thighs)
  • 1 large onion, finely diced
  • 2 teaspoons dried oregano (or guascas, if available – found in Latin markets)
  • 4 cups chicken stock
  • 2 cups water
  • 3 russet potatoes:
    • 2 potatoes, peeled & shred, yielding about 4 cups of shredded potato
    • 1 potato, peeled & cut into 6 pieces
  • 3 ears of corn:
    • 2 ears, kernels sliced off the cob
    • 1 ear cut cross wise into 1 inch pieces
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup chopped fresh cilantro

Finishing touches:

  • 1/2 cup chopped fresh cilantro
  • 3 avocados, pitted and diced
  • 1 cup heavy cream*
  • 3 tablespoons capers, drained


In a large Dutch oven or equivalent pot, bring the chicken, onion, oregano, chicken stock and water to a boil over medium-high heat. Lower heat, cover, and simmer for about half an hour, until the chicken is tender. Remove chicken pieces and place on a plate to cool.

Add the shredded potato to the broth in the pot, and allow to simmer for about 15 minutes, stirring periodically. When the potato has cooked down and thickened the broth, add the corn and potato pieces, and season to taste with salt and pepper. Add the cilantro. Cook for another 10 minutes, stirring often.

Shred the chicken.

When the corn is cooked and the chunks of potato are tender, add the shredded chicken and stir. Serve immediately, garnished with cilantro and diced avocado.

* The dish may also be garnished with heavy cream, but for calories’ sake, I have omitted it from the recipe.

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