Description
Ajiaco is a traditional and hearty Colombian chicken soup featuring a trio of potatoes, corn on the cob, and the distinctive herb guascas. This comforting one-pot meal is enriched with fresh cilantro and served with sides of rice, capers, avocado, and optional heavy cream, making it a flavorful and filling gluten-free dish perfect for family dinners or special occasions.
Ingredients
Scale
Main Ingredients
- 2 skinless, boneless chicken breasts
- 2 whole corn on the cob ears (preferably Andean corn)
- 2 cups papas criollas (or fingerling or baby potatoes)
- 2 white potatoes (peeled and sliced)
- 2 red potatoes (peeled and sliced)
Herbs and Seasonings
- 1/4 cup dried guascas
- 2 scallions (sliced)
- 2 garlic cloves (minced)
- 1/2 cup fresh cilantro (finely diced, plus more for serving)
- Salt and pepper (to taste)
For Serving
- 1 cup cooked rice
- 1 cup heavy cream (optional)
- 1/2 cup capers
- 2 avocados
Instructions
- Cook the Chicken: In a large pot, place the chicken breasts and add 10 cups of water. Bring to a boil over high heat, then reduce the heat to medium and let it simmer for about 30 minutes until the chicken is fully cooked and tender. Remove the chicken from the pot and set aside to cool.
- Prepare the Broth and Vegetables: To the pot with the chicken broth, add the corn on the cob, papas criollas, white potatoes, red potatoes, dried guascas, sliced scallions, minced garlic, and half of the cilantro. Let the mixture cook for 30 minutes or until some potatoes dissolve to thicken the soup. If needed, continue cooking until the desired thickness is reached.
- Shred the Chicken: Once cooled, shred the chicken breasts into small thin strips suitable for the soup.
- Combine Chicken and Soup: Return the shredded chicken into the pot with the thickened broth and potato mixture. Stir gently to combine and heat through for a few minutes.
- Season and Serve: Season the soup with salt and pepper to taste. Serve the hot Ajiaco in bowls, accompanied by cooked rice, capers, sliced avocado, fresh cilantro, and optional heavy cream on the side, allowing guests to customize their bowls.
Notes
- Ajiaco is a traditional, hearty Colombian soup made with chicken, three types of potatoes, corn, and a unique herb called guascas.
- This recipe is gluten-free and can be a wholesome one-pot meal perfect for chilly days and gatherings.
- The soup gets its characteristic thick texture from the papas criollas which partially dissolve during cooking.
- Serving with avocado, capers, fresh cilantro, rice, and optionally heavy cream enriches the flavor and texture contrasts.
Nutrition
- Serving Size: 1 serving
- Calories: 492 kcal
- Sugar: 4 g
- Sodium: 483 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 90 mg
