Colombian Chicken Stew (Ajiaco) Recipe -
Colombian Chicken Stew (Ajiaco) Recipe
  • READY IN 2 hr

Colombian Chicken Stew (Ajiaco)

Recipe by  

"This stew is comforting, a little exotic, totally different, fresh, and delicious!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 30 mins

    2 hrs


  1. Put chicken pieces in a large pot over medium heat with enough water to cover the chicken; bring to a boil and let simmer until the chicken is falling off the bones, about 45 minutes. Remove chicken from pot, reserving the water in the pot. Allow the chicken to cool enough to be able to remove the meat from bones and shred into strands.
  2. Return the water to medium heat; add the potatoes, onion, salt, pepper, and garlic powder to the water; cook until the potatoes and onion are soft; about 30 minutes. Once the potatoes are tender, use a masher to mash the potatoes into the broth, resulting in a thickened broth. Stir in the shredded chicken and corn; cook until heated through completely. Add the avocado and cilantro just before serving; garnish with sour cream.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Mar 03, 2011

This stew is absolutely delicious.

Most Helpful Critical Review
Jun 15, 2009

Ajiaco is from the state of Cundinamarca (Bogota), Colombia. After preparing the traditional recipe with the guidance of my in-laws, there are a few touches that this recipe lacks. Fist, you should use papa criolla (small yellow potatoes). And a combination of another potato (regular baking potatoes). Second, the corn should be corn on the cob and not loose pieces of corn. Each bowl should be served with a small cob in the bottom. Third, the avocado is not added to the broth, but served on the side. Fourth, you should also use the herb called guascas. These maybe hard to find, but try looking at an ethnic foods store. I had to bring mine back from Colombia with me. Fifth, sour cream is not a traditional topping. Capers and creama are. Usually you can find the creama by the Mexican cheeses in the US. It might be called creama Mexicana. Those should be all the alterations you will need to have an authentic Colombian Ajiaco. This recipe is a good base, but it would need these alterations to be authentic.


12 Ratings

Feb 24, 2010

im sorry,but i think this is an imitation of true colombian food. Sour cream is used usually with mexican recipes, not colombian,media crema (table cream) is the right one; & like other reviewers mencioned there is a bunch of important ingredients missing (specially the guascas!!!)..cant be compared with the great flavor of a real ajiaco, & i should know, since im the way, other important ingredients that are missing are: -arracacha (yellow cassava),that along with the papa criolla & papa de año o sabanera (the equivalent would be a white potato that will melt, baking potato i guess) will give thickness to the ajiaco without anything EVER being mashed!! -arveja verde (green peas) -yucca (will also help thicken the ajiaco, but just a bit is added,chopped very well so it can melt) Other modifications I would def. make are: -the chicken shouldnt be cooked that long;only about 20 mins & is added when the ajiaco is ready & about to be served. -The corn (cob, not just canned corn) is cut into pieces about as big as you index finger, and is added along with the potatoes,so it can cook properly and give flavor. - The yucca & arracacha are also added with potaoes & corn. -Let ajiaco cook on medium heat for about 30 mins,cilantro is added along with guascas when cooking,about 10 mins before it finishes cooking -When serving,top with crema,& dont add the avocados to the soup, but leave as a side along with capers & white rice.

Jun 18, 2009

I totally agree with the previous reviewer. All the ingredients that she is mentioning are a must in an Ajiaco. For Crema you can also use thick cream and the capers are optional, always served on a side for those that do not like them. You do not need to mash the potatoes since this soup needs to simmer for a long time to let some of the potatoes to melt and there is need for 3 kinds of potatoes: Yellow, Red and Criolla, this last one and guascas can be found at latin stores (frozen criolla potatoes and dried guascas)

Feb 09, 2011

Really easy and delicious! I changed a few things but stuck mostly to the recipe.

Mar 17, 2015

Pretty bland. Lacks essentials (see my notes)

May 21, 2014

I did different kind of potatoes that you suggested and the difference beautiful

Feb 10, 2013

chicken stock a bit bland. a lot of work for not much flavor.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 693 kcal
  • 35%
  • Carbohydrates
  • 71.3 g
  • 23%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 28.8 g
  • 44%
  • Fiber
  • 12.6 g
  • 50%
  • Protein
  • 41.1 g
  • 82%
  • Sodium
  • 714 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Potato Chicken Stew

See how to make a chicken stew loaded with mixed veggies, herbs, and spices.

Slow-Cooker Pantry Chicken Stew

See how to make a super-simple chicken stew with carrots, peas, and mushrooms.

Slow Cooker Chicken Pot Pie Stew

This easy, ingenious method makes delicious pot pie like a slow-simmered stew.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States