Nickel Allergy Friendly Ajiaco

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
2 lbs bone-in, skin-on chicken drumsticks (about 4 drumsticks)
8 cups low-sodium chicken broth
Butcher's Organic Chicken Bone Broth Field Day Organic Low Sodium Chicken Broth
Bowl & Basket Kosher Chicken Broth
Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth
See all
4 cups water
1 medium white onion, halved
4 cloves garlic, smashed
4 scallions, trimmed
1 lb papa criolla (frozen or fresh), halved if large
1 lb papa pastusa or russet potatoes, peeled and cut into 1-inch chunks
1 lb papa amarilla or yukon gold potatoes, peeled and cut into 1-inch chunks
3 tbsp dried guascas
1 ½ tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

1 cup heavy cream
1 cup capers, drained
1 ripe avocado, sliced
Omit this
This ingredient likely doesn’t work for the diet.
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Combine the chicken thighs, drumsticks, chicken broth, and water in a large 6-quart pot. Add the halved onion, smashed garlic, and scallions. Bring to a boil over high heat, then reduce to a steady simmer and cook, skimming any foam that rises to the surface, for 25 minutes, until the chicken is cooked through and reaches 165°F (74°C) at the thickest part not touching bone.
2
Using tongs, transfer the chicken pieces to a cutting board and set aside to cool slightly. Discard the onion halves, garlic, and scallions from the broth.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!