The ajiaco is a thick soup well known throughout Colombia. It is prepared with 3 different types of potatoes, the “sabanera”, the “pastusa” and finally the “criolla” potato; chicken breast and a herb called guasca are also added. This soup is thick and creamy and it is customary to eat with cream of milk and capers.
Recipe for 6-8 people
- 10 cups of water
- 15 whole yellow potatoes
- 1 lb. red potatoes, cut in different sizes
- 2 lb. russet potatoes, cut in different sizes
- 2 lb. chicken breast, cut into pieces
- 1 white onion, chopped
- 3 yellow corn on the cob
- 2 tbsp dried guasca or 1 bun fresh guasca
- 1 chicken bouillon
- 2 tsp of garlic paste or 3 garlic cloves
- Salt to taste
- Pepper to taste
- Table cream to taste
- Capers to taste
- Boil the water in a large pot.
- Add the chicken and cook.
- Remove the foam that forms above the water.
- Add the corn and half of the potatoes.
- Cover and cook over medium heat.
- Add the onion, garlic and pepper.
- Add the rest of the potatoes.
- Add the whole yellow potatoes and cook.
- Add the chicken bouillon and salt to taste.
- Add the guasca and stir.
- Remove the chicken from the soup.
- Shred the chicken.
- Let the soup cook until it is thick.
- Serve the soup and add the shredded chicken.
- Add table cream and capers to taste
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