Colombian Chicken Corn and Potato Stew
A flavorful and easy to make Instant Pot stew recipe, Colombian Chicken, Corn and Potato stew {Ajiaco recipe}. It's a hearty stew, full of Idaho Potatoes, corn, shredded chicken and plenty of flavor!
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 4 - 5 cloves garlic minced
- 1 tablespoon coarse salt
- 1 tablespoon freshly ground pepper
- 4 cups chicken stock
- 1 ½ cups water
- 2 pounds mixed Idaho Potatoes such as baby Dutch yellow potatoes & baby reds, cut into bite-size chunks or left whole if small enough
- 2 to 3 ears fresh corn cut into quarters, or 1 1/2 cups frozen corn kernels
- 1 bunch cilantro with stems, finely chopped
- 1 bunch spring onions diced
- 2 tablespoons dried guascas or oregano
- 2 - 3 pounds boneless skinless, chicken breasts (left whole)
- To Garnish:
- Avocado slices
- Mexican crema or sour cream
- Capers
- Lime wedges
- Cilantro
Instructions
- 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.
Notes
If using frozen corn, make sure the corn is thawed before adding to the stew.
You can find guascas in most Latin-American markets; oregano is the closest substitute if you're unable to find it.
This Ajiaco recipe can be kept refrigerated for up to 5 days.
