Nicaraguan-style Patatas en Ajopollo

Ingredients

In the original Spanish dish, Patatas en Ajopollo, the potatoes are cooked in a broth flavored with paprika, garlic, and white wine. In the Nicaraguan adaptation, the flavors are modified to include traditional Nicaraguan spices like cumin, oregano, and chili pepper. The original dish is typically served as a tapa or side dish, while the Nicaraguan version can be enjoyed as a main course. We alse have the original recipe for Patatas en ajopollo, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 4 medium potatoes, peeled and cubed 4 medium potatoes, peeled and cubed
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the diced onion, minced garlic, and diced bell pepper to the pot. Sauté until the vegetables are softened and fragrant.
3. 3.
   Stir in the ground cumin, dried oregano, and chili powder. Cook for an additional minute to toast the spices.
4. 4.
   Add the cubed potatoes to the pot and pour in the vegetable broth. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the potatoes are tender.
6. 6.
   Once the potatoes are cooked, taste the stew and adjust the seasoning if needed.
7. 7.
   Serve the Nicaraguan-style Patatas en Ajopollo hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook evenly. If you prefer a creamier texture, you can partially mash some of the potatoes towards the end of cooking.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeño or a pinch of cayenne pepper to the stew.
• Serve the Patatas en Ajopollo with a squeeze of fresh lime juice for a burst of citrus flavor.
• If you prefer a thicker stew, you can mash some of the cooked potatoes to create a creamier consistency.
• Feel free to add other vegetables like carrots or corn to the stew for added texture and flavor.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Nicaraguan-style Patatas en Ajopollo as a main course, accompanied by warm tortillas or crusty bread. It pairs well with a fresh green salad or a side of steamed vegetables.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color. Serve it in individual bowls or a large serving dish, allowing the vibrant colors of the potatoes and vegetables to shine through.