Chicken and Potato Soup

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

Ingredients:

• 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

Preparation:

• 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

Click aquí para receta en Español

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