Hearty Ajiaco Colombian Chicken And Potato Stew Food

COLOMBIAN CHICKEN CORN AND POTATO STEW

Steps:

• Turn on the saute function on your Instant Pot and add olive oil. Add in the onion and garlic. Cook until the onions are soft, about 5 minutes. Turn off the saute setting. Add in the chicken broth, water, potatoes, corn, guascas or oregano, cilantro, spring onions, salt and pepper, chicken breast (placed on top). Close the lid and turn the valve to sealing. Turn on the the soup setting and cook (30 minutes). Once finished cooking allow to depressurize. Switch the valve to venting to allow it to finish depressurizing, carefully open the Instant Pot. Remove the chicken breast, shred with a couple of forks, then return to the stew and gently mix in. Serve this Instant Pot Colombian Chicken Potato and Corn stew, garnish with your choice of avocado slices, fresh cilantro, lime wedges, capers and sour cream if desired.

COLOMBIAN AJIACO

Steps:

• In a large pot or Dutch oven, place the water, chicken breast, guascas, garlic, green onions, salt, pepper, and a third of the potatoes. Simmer for 45 minutes.
• Remove the green onions and chicken from the pot. Shred chicken using two forks, set aside. Discard the bone and green onions.
• Add the rest of the potatoes and the corn. Simmer for 20 minutes. Taste for salt, add more if necessary. Add shredded chicken and serve.
• Serve ajiaco with avocado, cilantro, sour cream, capers, and rice on the side.

AJIACO COLOMBIANO (COLOMBIAN CHICKEN AND POTATO SOUP)

Steps:

• In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt and pepper. Add the water and bring to a boil, then reduce heat to medium and cook for about 30 to 35 minutes, until chicken is cooked and tender. Remove the chicken and set aside.
• Continue cooking the corn for about 15 more minutes. Discard green onion and add red potatoes, white potatoes, and the guascas. Cook for 15 more minutes.
• Uncover and add the frozen papa criolla and simmer for 15 minutes, season with salt and pepper.
• Cut the chicken meat into small pieces and return to the pot. Serve the Ajiaco hot with capers and heavy cream on the side.

AJIACO BOGOTANO (CHICKEN AND POTATO SOUP, BOGOTA STYLE)

Steps:

• In a large skillet, brown chicken (seasoned with salt and pepper) in oil then add to Dutch oven or pressure cooker.
• Put potatoes, yucca and corn in pot and season with salt and pepper and cayenne, if using; pour chicken stock into pot.
• Meanwhile, cook onions and garlic in skillet until onion is translucent, about 5 minutes.
• Pour in 1 cup water and loosen the bits stuck to the bottom; pour all into pot.
• Cover pot and cook over medium heat 40 minutes for Dutch oven and 30 minutes in pressure cooker (you will have to lower the heat to low once the pressure is built up in the pressure cooker).
• Once done, taste for seasoning, stir in cream, capers, and cilantro, if desired.
• Ladle into bowls and serve with an avocado on the side.

AJIACO (COLOMBIAN CHICKEN STEW)

Steps:

• Place all ingredients, except cream and cilantro, in a large stockpot or dutch oven, and cover with 10 cups of water; cook about 30 minutes until chicken is tender but not falling off the bone, adding additional water as needed to maintain a soup consistency.
• Stir in cilantro and cream.