Chef Chris Pandel’s Ajiaco

April 21, 2015 by Kari Karch

This talented chef known for his accolades including a Michelin Bib Gourmand and a 2013 James Beard semi-finalist for Best New Restaurant has shown off his incredible skills once again with his famous Ajiaco recipe. In the Colombian capital of Bogot, ajiaco is a popular dish typically made with chicken, three varieties of potatoes. This recipe was a featured dish at the Chicago Starving Artist Coalition and raved by all! Fire up your Kenmore stoves today for this tasty classic!


preparation time
45 mins

cook time




2 chicken stock

1 chicken leg

1 avocado

6 german butterball potatoes

1 onion minced

2 ears corn on the cob

12 medium cloves garlic peeled

0.5 avocado

2 cilantro stems



In a stock pot, place the chicken leg and three tablespoons of water. Simmer over medium heat to render out the skin. Let the water evaporate and over medium heat caramelize the chicken leg. Remove the corn from the cob and reserve the cut corn. Once caramelized, add the potato, onion, corn cobs, garlic,and water to the stock pot and bring to a simmer. Cook until the potatoes are tender, about 20 minutes. Remove the potatoes and the chicken leg. Peel the potatoes and reserve the skin. Shred the chicken leg meat and discard the skin and bones. Season the broth with kosher salt as desired.Place all but two potatoes into the blender along with the remaining contents of the stock pot, discarding the cooked corn cob. Blend the soup and add the avocado and cilantro stems. Pass the soup through a fine mesh sieve and divide equally among four bowls. Garnish: Char the corn that has been removed from the cob in dry cast iron pans then mix with the shredded chicken leg meat. Place evenly among the soup bowls. Deep fry the skins of the peeled potatoes and season with kosher salt. For each bowl of soup: 2ea Cilantro Stalks 1tsp Crema 3 each Fried Potato Skins 1tsp Aji recipe follows 1tsp dehydrated corn 3 pieces of Crushed Cooked Potato Aji: 3T Minced Onion 1tsp Minced Jalapeno 1tsp Minced Cilantro 1tsp White Wine Vinegar 1tsp Lime Juice pinch of kosher salt Crema: 1/2 Cup Sour Cream 1T Water 2T lime Juice 1tsp kosher salt

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.