Ajiaco is a traditional Colombian soup known for its rich and comforting flavors. It features shredded chicken, three types of potatoes, corn on the cob, and is often served with capers, avocado, sour cream, and rice. Here’s how to make it:
Ingredients:
- 1 whole chicken, cut into pieces
- 2 liters water
- 3 ears of corn, cut into 3 pieces each
- 500g papas criollas (small yellow potatoes), peeled
- 500g red potatoes, peeled and sliced
- 500g white potatoes, peeled and sliced
- 3 cloves garlic, minced
- 1 large onion, finely chopped
- 4 scallions, chopped
- 1 cup guascas (an herb, can be substituted with dried parsley if unavailable)
- 1/2 cup heavy cream
- 1/2 cup capers
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- 2 avocados, sliced
- 1 cup sour cream
- Cooked white rice, for serving
Instructions:
- Cook the Chicken:
- In a large pot, bring 2 liters of water to a boil.
- Add the chicken pieces, minced garlic, chopped onion, and chopped scallions.
- Reduce the heat and simmer for about 30 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot, let it cool slightly, and then shred the meat. Set aside.
- Prepare the Soup Base:
- Add the corn pieces to the pot and cook for about 15 minutes.
- Add the peeled papas criollas, sliced red potatoes, and sliced white potatoes.
- Stir in the guascas (or parsley) and season with salt and pepper to taste.
- Simmer the soup for about 30 minutes, or until the potatoes are tender and the soup has thickened.
- Finish the Soup:
- Return the shredded chicken to the pot and stir to combine.
- Simmer for an additional 10 minutes to allow the flavors to meld together.
- Serve:
- Ladle the hot soup into bowls.
- Serve with a side of sliced avocado, sour cream, and cooked white rice.
- Garnish each bowl with a sprinkle of fresh cilantro and a spoonful of capers.
Enjoy your Ajiaco, a hearty and flavorful Colombian dish that’s perfect for any occasion!