Email
Print
This recipe for ajiaco is by no means authentic, but it is a good approximation of the traditional Colombian chicken and potato stew, warming and filling, a comforting soup for chilly winter days. Authentic ajiaco calls for an herb called guascas, but we’ve substituted it with oregano in this recipe. If you’re able to find guascas though, by all means use it here.
Prep.
Cook.
Ingredients
For 6 COM_JOOMRECIPE_SERVING_TYPE_
colombian-ajiaco-chicken-and-potato-soup
- 2 chicken breasts
- 1 yellow onion
- 5 clv garlic
- 1 T coarse salt
- 2 T olive oil
- 1 T black pepper
- 4 c chicken stock
- 1 1/2 lb potatoes
- 1 1/2 c corn kernels
- 1 bn green onions
- 1 bn cilantro
- 2 T dried oregano
- 2 avocadoes
- 1/2 c sour cream
- 2 T capers
- 1/2 c chopped cilantro leaves
Colombian Ajiaco (Chicken and Potato Soup) Directions
- Place the chicken in a casserole dish, and top with the onion and garlic, then the salt and pepper. Cover and refrigerate for at least 8 hours, and up to 24.
- In a large Dutch oven or other heavy pot, heat the olive oil over medium-high heat. Add the chicken with the garlic and onion, and brown for about 3 minutes on each side. Add the stock and raise heat to high. Bring to a boil, then lower heat to medium-low and cover. Simmer for 30 minutes, until the chicken is tender. Transfer the chicken to a dish, leaving the liquid. When the chicken is cool enough to handle, remove and discard the skin, and tear the chicken into strips and remove and discard the bones. Set aside.
- Set the potatoes in the pot of cooking liquid over medium-high heat. Cover, and cook for 5 minutes. Stir in the corn, then add the bunches of cilantro and green onions, and the oregano. Lower the heat to medium and simmer until the potatoes are cooked through, about 20 minutes. Remove and discard the cilantro and green onions, and return the chicken to the pot and cook until heated through.
- Serve the soup with avocado, sour cream, chopped cilantro, and capers at the table for garnish.