Ajiaco Stew - Love of Food

Ajiaco Stew

A Traditional Latin stew with chicken, onions, russet and Yukon gold potatoes, fresh cilantro, corn, capers and fresh avocado.

By: Roberto Santibanez, Celebrity Chef

Prep Time: 30 min
Cook Time: 1 hour 20 min

RECIPE
REVIEWS (0)

Servings:

Yield: 2 quarts

Ingredients:

1/4 cup poached chicken breast
1 1/4 quart chicken stock
2 cups white rice, cooked according to package directions
1/4 cup pico de gallo
1 /2 cup white onion, diced 1/2 inch
1 1/2 teaspoon ground oregano
1 teaspoon kosher salt
1/2 cup russet potatoes, peeled, grated
1 cup Yukon gold potatoes, peeled, diced 3/4 inch
2 tablespoons cilantro leaves, chopped fine
3/4 cup frozen corn, thawed
1/2 cup heavy whipping cream
2 tablespoons capers, drained
1/4 cup cilantro leaves, chopped fine
1 avocado, sliced 1/4 inch

Poached Chicken
1 chicken breast, boneless, skinless (2 ounce) chunks 1 inch
2 tablespoons white onion, peeled diced 1 inch
1/2 teaspoon garlic, minced
4 sprigs cilantro leaves
2 whole bay leaves
1/8 teaspoon ground pepper
1/8 teaspoon kosher salt
1/2 cup water

Pico de Gallo
1/4 teaspoon lime juice
2 tablespoons tomatoes, diced 1/4 inch
2 tablespoons yellow onions, diced 1/4 inch
2 tablespoons green peppers, diced 1/4 inch
1/4 teaspoon jalapeno, diced 1/4 inch
1/2 teaspoon cilantro leaves, chopped
1/8 teaspoon ground black pepper
1/8 teaspoon kosher salt

Allergens:

Gluten, Milk, Soy, Wheat

Nutritional Information

Directions:

Poached Chicken: In a 6 to 8 quart pot, add chicken, onion, garlic, cilantro, bay leaves, pepper and salt. Add water. Bring to a boil. Reduce heat to low simmer skimming any foam as necessary. Allow chicken to simmer on low heat uncovered for 60 minutes or until chicken is soft and tender. Remove chicken from broth. Strain and reserve. Shred meat into thin strips. Add 1/2 cup of reserved broth to meat. Mix well.
Pico de Gallo: Combine all ingredients, mix well.
Ajiaco: Bring chicken stock to a boil, add onions, oregano and salt. Add grated russet potato to chicken stock. Cook 10 minutes. Add diced potato to chicken stock, simmer 5 minutes. Add first listed cilantro and corn. Cook for 3 minutes. Remove from heat. Stir in whipping cream.
For Service: As needed for service, place 1 1/2 cups chicken potato stew in a bowl. Garnish with 1 tablespoon pico , 1 teaspoon drained capers and 1 tablespoon of second listed cilantro. Serve with 1/2 cup rice on the side. Top center of the rice with 2 slices avocado.