Colombian Ajiaco Recipe (Chicken & Potato Soup)
Ajiaco is a classic Colombian soup made with chicken, potatoes, and corn on the cob. Flavored with a traditional Colombian herb called guascas, it is typically garnished with capers, avocado slices, and cream. This hearty dish is especially beloved in Bogotá, the nation's capital.
Ingredients
- Large bone-in, skin-on chicken breasts – 2
- Yellow onion, coarsely chopped – 1
- Garlic, coarsely chopped – 5 cloves
- Kosher salt – 1 tbsp
- Freshly ground black pepper – 1 tbsp
- Olive oil – 2 tbsp
- Chicken stock – 4 cups
- Mixed potatoes (like red, Yukon Gold, and russets), peeled and cut into bite-size chunks – 1 1/2 lb
- Frozen corn kernels – 1 1/2 cups
- Fresh cilantro, tied with kitchen twine – 1 bunch
- Green onions, tied with kitchen twine – 1 bunch
- Dried guascas – 2 tbsp
For Topping:
- Large avocados, thinly sliced – 2
- Mexican crema, or sour cream, or creme fraiche – 1/2 cup
- Coarsely chopped cilantro leaves – 1/2 cup
- Capers, drained and chopped – 2 tbsp
Instructions
- Begin by gathering all the ingredients.
- Now take a glass or ceramic bowl and place the chicken in it. Add onions, garlic, salt and pepper on top.
- Cover the bowl with a lid and keep it in the refrigerator for 8 to 24 hours.
- It’s time to take a heavy 4-quart lidded pot and add olive oil to it. Heat it over a medium-high flame.
- Add the chicken and vegetables to the hot oil and allow them to cook until they are brown in colour. This should take you about 6 minutes.
- Next, add the stock and turn the flame to high.
- As soon as the mixture starts to boil, decrease the flame to medium-low. After a minute or two, cover the pot and simmer. Allow the dish to cook until the chicken becomes tender. This should take you about 30 minutes.
- Place the chicken on a platter, keeping the liquid in the pot itself.
- When the chicken is cool enough to hold, get rid of the skin and throw it away. Remove the bones from the chicken breasts and cut them into mini strips.
- Now, take the potatoes and add them to the pot containing the cooking liquid, and turn the flame to medium. Place a lid over the pot and cook for the next 5 minutes.
- Throw in the corn, cilantro, green onions and guascas.
- Lower the heat to a simmer and cook all the ingredients for 20 minutes, making sure the vessel is covered. Remember to cook potatoes until they become tender and are not overdone.
- Take out the cilantro and green onions and place the chicken back into the pot. Simmer for a few minutes until the chicken is completely warmed.
- Once done, serve in different bowls, and voila!
Nutrition
Calories: 342kcalCarbohydrates: 41gProtein: 9gFat: 18gSaturated Fat: 4gCholesterol: 14mgSodium: 842mgFiber: 8gSugar: 6g
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