Ajiaco is a stew that originates from Columbia. It’s popular in the capital Bogota and it’s origins, and official recipe, are much debated. Normally this stew is served with potato and slice corn on the cob. Here though, I use yucca and carrots. While it may not be ‘traditional’ Ajiaco is the inspiration for this hearty and satisfying stew. It can also be served with ‘Aji’ which is a hot pepper sauce, I avoid heat though so it is omitted from the recipe.
- 2 tbl. Grassfed Butter Butter
- 1 tsp. Cayenne pepper
- 1 cup chicken stock
- 2 lb Boneless Chicken, Breast and thigh recommended, cut into bite sized pieces
- 2 tsp Sweet paprika
- 1 cup Onions finely diced
- 1 Clove of garlic minced
- 3 cups Coconut Milk
- 3 Large Carrots cut into 1 inch pieces
- 2 lg Yucca peeled and cut into 1 inch pieces.
- Juice of one lime.
- 1 can of coconut cream, refrigerated for at least 2 hours
- 1 Tbsp lemon juice
- 2 Tbsp Apple Cider Vinegar
- 1 Avocado, sliced
Melt the butter in a pot over medium heat. Season the chicken with sea salt and pepper, the brown the chicken. Remove chicken with slotted spoon and place in in a bowl. Put onion, garlic, cayenne, and paprika in pot and cook while stirring, until onion is translucent and colored with the paprika. Add stock, coconut milk, yucca, and chicken to the pot. Bring almost to a boil, then transfer to a slow cooker. Cook on high for 3-4 hours, stirring occasionally.
Just before serving, combine coconut cream, vinegar, and lemon juice. Stir the ingredients into a sour cream. Serve stew with cream and avocado.