Name: Colombian Chicken, Corn, and Potato Stew
Cook time: 1 hr
Total time: 2 hr
Yield: Makes 8 servings
Ingredients: 1 whole chicken (about 3 1/2 pounds); 2 quarts water; 2 cups reduced-sodium chicken broth; 1 large white onion, chopped; 1 tablespoon dried guascas or oregano; 1 pound papas criollas (thawed if frozen), quartered, or russet (baking) potatoes; 1 pound Yukon Gold potatoes; 1 pound boiling potatoes; 3 ears corn, cut into 1-inch rounds, or 2 cups kernels (10 ounces); 3/4 cup chopped cilantro, divided; 1 cup crema, or 1/2 cup heavy cream mixed with 1/2 cup sour cream; 1/4 cup drained capers; 3 (6- to 8-ounces) firm-ripe avocados, cut into cubes

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Colombian Chicken, Corn, and Potato StewRomulo Yanes

Ajiaco

The term ajiaco means different things in different parts of Latin America, but in Colombia the name refers to a chunky chicken soup thickened with papas criollas, a native potato. The tiny yellow tubers break down completely, giving the broth a rich, silky mouthfeel. If you can't find papas criollas in your supermarket's freezer section, grated russets achieve pretty much the same effect. Yukon Gold and red boiling potatoes contribute contrasting texture, and a handful of briny capers punches up the flavor.

Cooks' note:

Chicken can be cooked 1 day ahead and chilled in broth, uncovered, until cool, then covered. Skim off fat if desired before reheating.

Recipe notes

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