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Ajiaco (Colombian Chicken Stew)

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“My husband is from Colombia and loves this "typical" dish. I don't really like cilantro, so I don't cook it, I add it at the end as a garnish. This recipe comes from a cookbook published in 1980 in Bogota. I translated it as best I could.”
READY IN:
45mins
SERVES:
12
YIELD:
12 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place all ingredients, except cream and cilantro, in a large stockpot or dutch oven, and cover with 10 cups of water; cook about 30 minutes until chicken is tender but not falling off the bone, adding additional water as needed to maintain a soup consistency.
  2. Stir in cilantro and cream.

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