🧂 Ingredients
- 2 lbs Chicken pieces(bone-in, skin-on (thighs and drumsticks recommended))
- 1.5 lbs Malanga(peeled and cut into 1-inch cubes)
- 2 ears Corn on the cob(cut into 2-inch pieces)
- 2 green Plantains(peeled and cut into 1-inch pieces)
- 1 lb Yuca (cassava)(peeled and cut into 1-inch cubes)
- 1 large Yellow onion(chopped)
- 1 large Green bell pepper(chopped)
- 5 cloves Garlic(minced)
- 8 cups Chicken broth
- 15 oz Tomato sauce(can)
- 2 Bay leaf
- 1 tsp Cumin
- 1 tsp Oregano
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 2
Add the chopped onion, bell pepper, and minced garlic to the pot. Sauté until softened, about 5-7 minutes.
- 3
Stir in the malanga, corn, green plantains, and yuca. Cook for 5 minutes, stirring occasionally.
- 4
Return the chicken to the pot. Add chicken broth, tomato sauce, bay leaves, cumin, and oregano. Season with salt and pepper.
- 5
Bring the stew to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the chicken is tender and the root vegetables are cooked through. Stir occasionally to prevent sticking.
- 6
As the stew cooks, the malanga and yuca will break down slightly, thickening the broth. If the stew becomes too thick, add a little more chicken broth or water.
- 7
Remove the bay leaves before serving. Taste and adjust seasoning as needed.
- 8
Ladle the Ajiaco into bowls and garnish with fresh chopped cilantro.
💡 Pro Tips
- ✓Malanga can be slippery; use a sharp peeler and knife.
- ✓If you can't find malanga, taro root or even more yuca can be substituted.
- ✓This stew is even better the next day as the flavors meld.
🔄 Variations
- Add chunks of beef or pork for a richer flavor.
- Include other root vegetables like sweet potatoes or ñame (yam).