Ajiaco with Chicken
Ajiaco is one of the most well-known dishes in Colombian cuisine, particularly popular in Bogotá. This rich, hearty soup is made with potatoes, chicken, and corn, and is typically served with capers and heavy cream. The dish dates back to pre-Spanish conquest times, when local inhabitants prepared simple but nutritious meals. Today, Ajiaco is a culinary symbol of Colombian culture, often prepared for festive occasions.
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Ingredients for this recipe
Servings: 6
500
g
Chicken Breast
300
g
White Potatoes
300
g
Yellow Potatoes
200
g
Yucca (Cassava)
3
szál
Green Onions
10
g
Cilantro
50
g
Capers
100
ml
Heavy Cream
2
db
Corn on the Cob
2
cloves
Garlic
2
tsp
Salt
1
tsp
Black Pepper
2
l
Water
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Preparation Steps
1
Wash the chicken breasts and cut them into large pieces. Place them in a large pot and pour in 2 liters of water.
2
Peel the white potatoes, yellow potatoes, and yucca, then cut them into medium-sized pieces. Add them to the pot.
3
Add the green onion stalks, cilantro stems, salt, pepper, and crushed garlic to the pot. Cook over medium heat for 1 hour.
4
Cut the corn on the cob into 3-4 pieces and add them to the soup. Cook for another 30 minutes to allow the corn flavor to infuse.
5
Once the chicken is completely tender, remove it from the pot, shred it, and return it to the soup.
6
When serving, add capers, fresh cilantro, and a dollop of heavy cream to the soup. Serve with fresh bread or avocado.
