Colombian · intermediate
Colombian Ajiaco Skillet With Guascas And Sweet Corn
A classic Bogota-inspired chicken stew featuring three varieties of potatoes, sweet corn cob rounds, and traditional aromatic dried guascas leaves in a rich broth.
- PREP TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat one tablespoon of vegetable oil in a heavy Dutch oven over medium-high heat and sear chicken thighs for 4 minutes per side until lightly golden, then set aside.
- 02
Add minced garlic and chopped green onions to the pot, sauteing for 2 minutes until fragrant and translucent.
- 03
Pour in halal chicken broth, scraping the bottom of the pot to release any browned bits.
- 04
Add Russet potatoes, Yukon Gold potatoes, corn rounds, dried guascas leaves, and seared chicken back into the broth.
- 05
Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally so Russet potatoes break down to naturally thicken the stew.
- 06
Shred cooked chicken thighs with two forks into coarse pieces, stir back into the pot, simmer 5 additional minutes, and serve hot topped with capers.
A LITTLE KITCHEN KNOW-HOW
Starch-Thickened Braising
Simmering high-starch potatoes until they dissolve into the broth to naturally build body and richness without external thickeners.
Notes from the kitchen
- Using thin Russet potato slices ensures they dissolve during cooking, creating a signature thick soup texture without adding cream or flour.
- dried guascas is available in Latin American markets and provides the distinct herbal aroma central to Colombian ajiaco.
- Original home-cooking adaptation inspired by Colombian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.