Enjoy a steaming bowl of ajiaco, traditional Colombian chicken and potato soup. Made with three kinds of potatoes, corn on the cob, and delicious herbs.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: Colombian, Latin American
Keyword: ajiaco, chicken soup, potato soup
Servings: 8servings
Calories: 250kcal
Author: Javier Rincón
Cost: $20
Ingredients
14 cupswater (3500 ml)
3 1/2poundspotatoes, russet and red(1750 g)
1poundYukon gold potatoes
28 ouncescorn on the cob; about 3 ears (800 g)
1branchguascas (or dried oregano)
4clovesgarlic
3 branchesgreen onion
3 breastschicken
1branchcilantro
1cupcapers (250 g)
3avocados
1 1/2cupfresh cream (375 ml)
Instructions
Wash ingredients and thinly slice potatoes.
In a large pan, add cold water, chicken, green onion, potatoes, corn and guascas. Add salt to taste.
Take the chicken out after 35 min. Shred when cold. Chop cilantro.
Let the soup cook until desired thickness or potatoes are dissolved.
Add shredded chicken and cilantro.
Slice avocados, and set aside cream and capers. Top as desired.
Notes
When it comes to cooking, this soup is relatively easy to make. The idea is to cook the chicken with the corn, potatoes, green onion, and guascas in water so that it makes a broth.
It is important to cut the potatoes as thinly as possible because they are going to give the soup its thickness. It is advisable to cut the corn into small rings before cooking it, as it makes it easier to serve.
If possible, it is better to leave the chicken breast on the bone to give it extra flavor.
Once the chicken is done, take it out and make sure that it is perfectly cooked. Then, shred it once it has cooled.
When making ajiaco, do not worry about overcooking the potatoes since you want them well done so they dissolve in the broth.
Generously add cilantro at the end, as it gives ajiaco a rich, tasty flavor.
Some people add guascas five minutes before the soup is done, but personally I prefer to add them at the beginning to give more flavor.